Chef Yuichi Takagi of Tokyobay Court Receives Prestigious Culinary Awards

Celebrated Chef Yuichi Takagi's Recognition in Culinary Arts

In a remarkable achievement, Chef Yuichi Takagi, the head chef of the Japanese restaurant 'Tokii' at Tokyo Bay Court Club, has been honored with two prestigious awards: the Chairman's Award for Food Hygiene by the Tokyo Food Sanitation Association and the Governor's Award for Superior Chefs in Tokyo. This recognition comes as a testament to his dedication to high standards of food safety and his substantial contributions to the culinary industry.

The Chairman's Award for Food Hygiene, presented by the Tokyo Food Sanitation Association, aims to honor individuals who have significantly advanced food safety and the development of the industry. Chef Takagi’s unwavering commitment to hygiene management, coupled with a recommendation from the Japan Culinary Institute, led to this esteemed honor. The Japan Culinary Institute acknowledges Takagi’s efforts in promoting traditional Japanese cuisine, showcasing his skills through lectures and culinary exhibitions across the country. His wide-ranging contributions include articles for the monthly publication 'Monthly Japanese Cuisine' and participation in the Tokyo Craftsmanship Festival, reflecting his commitment both within and outside the industry.

Furthermore, the Governor's Award for Superior Chefs in Tokyo acknowledges chefs who have made outstanding contributions to public health and hygiene in the metropolitan area. Similar to the first award, Chef Takagi’s recognition was made possible through the nomination by the Japan Culinary Institute, followed by a rigorous selection process by Tokyo.

In light of this prestigious recognition, Chef Takagi stated, "I am truly honored to receive the Chairman's Award for Food Hygiene and the Governor's Award for Superior Chefs in Tokyo. It deepens my gratitude towards everyone supporting me, and I am reminded that my experiences and the people I have met along the way are invaluable assets. Moving forward, I pledge to remain humble and strive for further growth."

Tokyo Bay Court Club, managed by Resort Trust, Inc. headquartered in Nagoya, operates with the guiding principle of "Creating richer, happier times together." The company continues to refine culinary skills while striving to deliver unforgettable experiences that enchant guests.

An Insight into Chef Yuichi Takagi

After honing his craft at the Michelin-starred restaurant Hachinoki in Kamakura, Chef Takagi has gained invaluable experience, working at esteemed establishments like the Yokohama Prince Hotel and the Palace Hotel. He trained under the guidance of the prominent figure in Japanese cuisine, Koichi Tomizawa, current head chef of the restaurant Yoshi Mura. Following his fruitful advancements, he held prestigious positions at renowned restaurants such as Japanese Cuisine Genkai and the Michelin-listed Kyo-ryokan Yoshinoya, where he served consecutively for ten years.

In September 2019, he took on the role of head chef at 'Japanese Cuisine Tokii', located within the Tokyo Bay Court Club, establishing a motto that encapsulates his philosophy: “New, Heart, Progress.” He is committed to offering a new culture of Japanese cuisine with heartfelt dedication while persistently pushing for innovation in gastronomy.

Overview of Tokyo Bay Court Club Hotel & Spa Resort

The Tokyo Bay Court Club Hotel & Spa Resort, located at 3-1-15 Ariake, Koto-ku, Tokyo, offers exceptional amenities and hospitality. As a membership-based hotel, accommodations are available exclusively to members and their referrals. However, non-members can experience dining at the Italian restaurant RISTORANTE OZIO.

Company Overview

- Name: Resort Trust, Inc.
- Location: 2-18-31 Higashisakura, Naka-ku, Nagoya, Aichi Prefecture
- Established: April 1973
- CEO: Yuki Fushimi, Chairman and Executive Officer
- Capital: 19.59 billion Japanese Yen (as of March 2025)

Chef Takagi's accomplishments reflect a commitment to culinary excellence and the perpetuation of traditional Japanese cuisine, further advancing the legacy of fine dining in Tokyo.