#Japan #Tokyo #Keio Plaza #Toshiyuki Kato #Yellow Ribbon

Chef Toshiyuki Kato's Remarkable Journey in Japanese Cuisine

In an outstanding achievement, Chef Toshiyuki Kato, the Executive Chef of Japanese Cuisine at Keio Plaza Hotel in Tokyo's Nishi-Shinjuku, has been awarded the prestigious Yellow Ribbon Medal as part of the Spring Honor Ceremony. This esteemed award is given to individuals who exemplify commitment to their work and set a standard for others, marking Chef Kato as the ninth recipient of this honor at the hotel—and notably, the first for Japanese cuisine.

Chef Kato's culinary journey began in 1980 when he joined Keio Plaza Hotel, where he honed his skills as a Japanese chef at restaurants such as Miyama and Ashibi. His dedication and expertise led him to be dispatched to the Hotel InterContinental Seoul to manage the Japanese restaurant Miyama, before returning to Japan to oversee several establishments including Kagaritei, further cementing his stature in the culinary field. Throughout these years, he has dedicated himself to elevating the flavors of Japanese cuisine at Keio Plaza Hotel, integrating his profound knowledge and skills acquired in various kitchens across Japan.

A hallmark of Chef Kato's philosophy is his strong sense of curiosity, which has driven him to source fresh and high-quality ingredients directly from various regions of Japan. His dedication to establishing networks with producers and fisheries reflects a commitment to excellence that goes beyond conventional culinary practices.

In recognition of his contributions to Japanese cuisine, Chef Kato received accolades including the Director General’s Award from the Kanto Transport Bureau in 2018 and the Minister of Land, Infrastructure, Transport and Tourism Award in 2021. Today, he remains at the forefront of Japanese culinary arts, channeling his passion and technical prowess into mentoring the next generation of chefs, thereby contributing significantly to the promotion of Japanese cuisine as well as the expansion of the hotel's customer base.

A Grateful Reflection

Expressing his gratitude, Chef Kato stated, "I am deeply honored to receive the Yellow Ribbon Medal. Since entering the world of Japanese cuisine in 1980, my diverse experiences—including working in overseas establishments and sake bars, providing chef services at a counter, and preparing to open new Japanese restaurants—have been driven by a desire to spread Japanese food culture both domestically and internationally."

He further emphasized, "This award is a testament to the connections forged with our esteemed customers, producers, and fellow chefs over the years. I hope my recognition serves as encouragement for my junior colleagues, inspiring them to embrace challenges and prioritize experience."

For Chef Kato, who has always enjoyed bringing joy to others, his culinary philosophy revolves around a constant consideration of how to showcase Japan's finest ingredients deliciously and elicit smiles from patrons. After 45 years dedicated to craft, his mission is clear—contributing to the development of Japanese culinary culture with his motto, 'Smiling brings Fortune.' As he looks to the future, he remains committed to mentorship and further enhancing Japan's culinary legacy, fueled by appreciation for his team and a steadfast dedication to his initial passion.

Keio Plaza Hotel - Chef Toshiyuki Kato Profile

• - 1980: Joined Keio Plaza Hotel
• - 2002: Appointed Executive Chef at the Sake Bar Amanogawa
• - 2005: Became Executive Chef at New Japanese Cuisine Kagaritei
• - 2018: Received Kanto Transport Bureau Director General’s Award
• - 2021: Honored with the Minister of Land, Infrastructure, Transport and Tourism Award
• - 2025: Awarded the Yellow Ribbon Medal