#Japan #Tokyo #Joël Robuchon #Kenichiro Sekiya #Tokyo Ambassador

Celebrating Culinary Excellence: Kenichiro Sekiya as Tokyo's New Tourism Ambassador

Kenichiro Sekiya, the Executive Chef at the renowned French restaurant, "Gastronomy Joel Robuchon," has officially become the Tourism Ambassador for Tokyo. Announced on January 15, 2025, the appointment aims to showcase Tokyo's rich culinary scene to both domestic and international visitors. The official ceremony for this role took place on May 16, 2025, during the "Tokyo Tokyo Delicious Museum 2025," where he received his certificate from Tokyo's Deputy Governor, Akiko Matsumoto.

This initiative began on February 13, 2023, and is part of Tokyo's strategy to enhance its appeal and attract more visitors. As part of his responsibilities, Sekiya is dedicated to promoting the culinary diversity that defines Tokyo, a city that beautifully blends tradition and innovation in its food culture.

Kenichiro Sekiya is not a newcomer to accolades. With a fervor for French cuisine and a dedication to excellence, he has competed in prestigious competitions globally and emerged victorious in the 2018 "52nd Le Taittinger International Culinary Contest" – the first Japanese chef in 34 years to win the top award. Additionally, in June 2023, he received the title of "Meilleur Ouvrier de France" (M.O.F.) in the culinary category, making him the first Japanese recipient of this honor.

In Sekiya's own words, "As a chef learning French cuisine, I have been consistently inspired by the diverse food culture of Tokyo. This fantastic city's blend of tradition and innovation truly makes it a stage for culinary arts. I look forward to sharing the splendor of Tokyo’s food culture as its Tourism Ambassador."

A Journey Through Culinary Excellence

Kenichiro Sekiya was born in Chiba Prefecture in 1979. After graduating from culinary school, he gained experience in hotel kitchens before heading to France in 2002. At the young age of 26, he was appointed as Sous-Chef at L'Atelier de Joël Robuchon in Paris, following the recommendation of the legendary chef Joël Robuchon himself. By 2010, he took the helm as the Chef de Cuisine at L'Atelier de Joël Robuchon in Roppongi, Tokyo, where he has continued to impress both critics and diners alike.

His culinary journey has been marked by a series of significant milestones:

• - 2018: Won the prestigious "Le Taittinger International Culinary Contest"
• - 2021: Named Executive Chef at "Gastronomy Joel Robuchon"
• - 2023: Became the first Japanese chef to receive the M.O.F. award

A Legacy of Culinary Art

The brand Joël Robuchon is celebrated worldwide for its artistic and innovative approach to cuisine, often regarded as "art on the plate" by gourmets. The philosophy of "cooking with love" has influenced numerous chefs across the globe. In Japan, the first-ever counter-style French restaurant under this brand, L'Atelier de Joël Robuchon, is located in Roppongi, complemented by the Château Restaurant Joël Robuchon at Ebisu Garden Place, among 12 other establishments offering varied culinary experiences.

As Sekiya embarks on his new role, he aims to captivate and introduce the beauty of Tokyo's culinary offerings, fostering tourism and local economic revitalization. Whether through exquisite dining experiences or cultural events, Kenichiro Sekiya's dedication to promoting Tokyo as a culinary destination will undoubtedly shine.

To learn more about Kenichiro Sekiya, visit his Instagram: chef_ken_ichiro.

For more information about Joël Robuchon restaurants, visit Robuchon.