New Culinary Harmony
2025-07-08 03:37:07

A New Culinary Harmony Unfolds at Cerulean Tower Tokyu Hotel in Shibuya

A New Culinary Harmony Unfolds at Cerulean Tower Tokyu Hotel in Shibuya



The renowned Cerulean Tower Tokyu Hotel, located in the heart of Shibuya, Tokyo, has made an exciting announcement regarding its culinary leadership. As of July 1, 2025, Nobuhiko Fukuda will assume the role of Honorary Executive Chef, while Nobuto Nagatsuma steps up as the new Executive Chef. Together, they aim to create a new culinary harmony that resonates with the vibrant spirit of Shibuya.

Celebrating Culinary Heritage


Fukuda has been at the helm since the hotel’s inception in 2001, playing a pivotal role as a culinary producer. Under his leadership, the hotel has become synonymous with exquisite dining, attracting food enthusiasts from all over the globe. With the hospitality industry rebounding from recent challenges, the timing for this transition has been carefully considered. Fukuda expressed gratitude to his supporters and highlighted his desire to pass the baton while he is still vigorous and passionate about gastronomy.

In light of Fukuda's substantial contributions over the past quarter-century, he has been honored with the title of Honorary Executive Chef. His protégé, Nagatsuma, who has showcased unrivaled talent as the former chef at Hakuba Tokyu Hotel, has been chosen to take on the Executive Chef role, signaling a bright future for the hotel's dining experiences.

A Culinary Journey of Nobuto Nagatsuma


Nagatsuma, who hails from Aichi Prefecture, has been inspired by the philosophy of French chefs who view cooking as an act of giving life to ingredients. After completing his culinary studies, he joined Nagoya Tokyu Hotel in 1989, where he honed his craft in various culinary settings, including cold cuisine for banquets. His dedication led him to France, where he refined his skills in Michelin-starred establishments.

Upon returning to Japan, Nagatsuma gained further experience before joining the Cerulean Tower Tokyu Hotel, where he notably led the Provence cuisine restaurant


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