OUR CUISINE -History-｜Hotel Metropolitan Edmont Tokyo[Official]

Where it all started,
Edmont's proud reputation for excellent food

Hotel Metropolitan Edmont is honored to have Katsuhiro Nakamura,
the first Japanese chef to receive a Michelin star, as its Honorary Executive Chef.

Edmont's proud reputation for excellent food is founded on Katsuhiro Nakamura's passion for the authentic taste.
Inheriting this passion, which has been passed down unbroken to them,
our chefs pour their hearts into selecting ingredients and pursuing quality.

The result is the Edmont Taste, which can be experienced nowhere else.

Special Interview Movies with Each Chef

Honorary Executive Chef, Katsuhiro Nakamura

This is a video documentary that follows the life of Katsuhiro Nakamura – who worked as a professional chef at renowned restaurants throughout France for 15 years and became the first Japanese person to earn a Michelin star – and his encounter with Hotel Metropolitan Edmont.

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Executive Chef Hitoshi Iwasaki

I want to make our customers smile through the food I believe is delicious. Hitoshi Iwasaki, Executive Chef of Hotel Metropolitan Edmont, speaks about his passion for cooking. From his childhood food experiences that led him to become a chef, to his encounter with Edmont and his reunion with his mentor, leading up to the present day. His commitment to sauces and carefully selected ingredients, and his connection with producers he has worked with for many years. Seeing the delight on a customer's face is his greatest joy——. This is an interview movie that conveys the passion of a chef who sincerely engages with food in the heart of Iidabashi.

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Dining Cafe

Dining Cafe "Beltempo" Executive Chef Hiroyuki Urata

Holding the belief that "the power of the team is our driving force" in his heart, Chef Urata of Dining Cafe "Beltempo" creates smiles for both his colleagues and customers. This interview movie delves into the joy of a buffet that customers can customize themselves, and his passion for continuously updating both the cuisine and the people.

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Japanese Restaurant

Japanese Restaurant "Hirakawa" Executive Chef Yoshimitsu Kashiwabara

This interview movie features Chef Kashiwabara of Hotel Metropolitan Edmont's Japanese Restaurant "Hirakawa." He discusses what led him to the path of Japanese cuisine, the essence that must be protected even in the midst of optimizing efficiency, the difficulty and reward of passing down Japanese food across generations, and creating a workplace that respects the individuality of his chefs.

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Teppanyaki

Teppanyaki "Yamahiko" Executive Chef Tatsuya Inoko

With a 40-year culinary career, Chef Inoko of Teppanyaki "Yamahiko" has walked side by side with the Hotel. The appeal of teppanyaki lies in the skill of pursuing "delicious meat" and the conversation with customers. This interview movie explores his passion and the ideal of delighting customers with the entire team of chefs.

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Sushi

Sushi "Umihiko" Executive Chef Yukiji Uzawa

With the belief that "the customers are the ones who nurture the restaurant" in his heart, he has walked the path of a sushi chef for 45 years.
Chef Uzawa of Sushi "Umihiko" speaks about the relationship of trust with his customers and his mission to pass the spirit on to the next generation.
This interview movie delves into the artisan's passion put into every single piece of sushi.

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HOTEL METROPOLITAN EDMONT TOKYO Honorary Executive Chef, Katsuhiro Nakamura

Prologue -Making "Cuisine" Our Strength-

Hotel Metropolitan Edmont (then Hotel Edmont) opened on June 30, 1985, on the former site of the Japanese National Railways company housing in front of Iidabashi Station. At the time, there were few commercial facilities or businesses in the vicinity, and in terms of "location," it could not be said that we were in a favorable environment.
The strategy we developed to overcome this weakness in our surroundings was to use "cuisine" as our weapon.
To that end, we invited Katsuhiro Nakamura, the first Japanese person ever to earn a Michelin star. Nakamura brought back the authentic French cuisine he had learned over 15 years throughout France and became the Executive Chef of the newly opened Edmont.

Passion for the Real taste

"While it's important to incorporate new sensibilities into French cuisine, I don't create dishes that are merely eccentric. I will always uphold tradition and earnestly do what needs to be done. That is something that will not change, no matter the era."
With a cherished desire for his guests to eat "the real thing," Nakamura continues to devote himself to his craft.

Honorary Executive Chef, Katsuhiro Nakamura

Katsuhiro Nakamura Profile

Special Advisor, Honorary Executive Chef, Nippon Hotel Co., Ltd. / Hotel Metropolitan Edmont
President of the Gobelin Society / Lifetime Honorary President of the Association of Recipients of the Order of Agricultural Merit of France / and others

Born in Kagoshima Prefecture in 1944, he entered the culinary world after graduating high school. He traveled to Europe in 1970.
Starting with "Hotel Ascot" in Zurich, he worked as a professional chef for 15 years at renowned restaurants across France, including "Aux Armes De France" in Alsace, "L'Oasis" in Provence, and "Lasserre" in Paris. In 1979, upon becoming the Grand Chef of a little known restaurant in Paris, "La Bourdonnais," he elevated it to a popular establishment, becoming the first Japanese person to earn a Michelin star. He maintained the star for the next four and a half years.
He returned to Japan in 1984, bringing authentic French cuisine back with him, and became the Executive Chef of restaurants at Hotel Edmont (now Hotel Metropolitan Edmont) upon its opening. In 1994, he was appointed Managing Director and Executive Chef of the Hotel. In 2003, he was awarded the Chevalier of the Order of Agricultural Merit by the French Republic. In 2007, he became the Executive Chef of The Windsor Hotel Toya Resort & Spa, and for the 2008 G8 Hokkaido Toyako Summit, he served as Executive Chef, overseeing all cuisine for the world leaders and their entourages. In 2010, he was awarded the Officier of the Order of Agricultural Merit by the French Republic. In 2013, he was appointed Director, Honorary Executive Chef of Nippon Hotel Co., Ltd., and Honorary Executive Chef of Hotel Metropolitan Edmont. In 2015, he became the culinary supervisor for the cruise train "TRAIN SUITE SHIKI-SHIMA" (JR East / service started in May 2017) (he currently serves as the General Culinary Supervisor). In 2016, he was awarded the Commandeur of the Order of Agricultural Merit by the French Republic. In 2017, he was appointed as Japan's first Goodwill Ambassador for the Food and Agriculture Organization of the United Nations (FAO). In 2018, he was appointed Special Advisor and Honorary Executive Chef of Nippon Hotel Co., Ltd. In 2019, he was appointed a member of the Menu Advisory Committee for the Athletes' Village of the Tokyo 2020 Olympic and Paralympic Games.

As a leading figure in the world of Japan's French cuisine, he is actively involved in various activities, including training the next generation, promoting food education, and making social contributions through French cuisine.

He was the first Japanese person to receive a Michelin star during his time as Grand Chef at the Paris restaurant "La Bourdonnais."
For the 2008 G8 Hokkaido Toyako Summit, he served as Executive Chef, overseeing all cuisine for the world leaders and their entourages.
Following the "Chevalier" in 2003 and the "Officier" in 2010, he was awarded the "Commandeur," the highest rank of the French Order of Agricultural Merit, in 2016.

Inheriting the Passion for Food

Nakamura's passionate commitment to authenticity has been powerfully passed down to the chefs of Edmont.

Executive Chef Hitoshi Iwasaki

Hitoshi Iwasaki
Executive Chef, Hotel Metropolitan Edmont

After graduating from the Tsuji Culinary Institute in Abeno, Osaka, he joined Hotel Edmont (now Hotel Metropolitan Edmont) in 1987. After gaining experience in banquet catering, he studied under Katsuhiro Nakamura at the French restaurant "FourGrains."

In 2004, he won the "2nd JR Hotel Group Cooking Contest."
In 2007, he was appointed Chef of Dining & Bar TENQOO at Hotel Metropolitan Tokyo Marunouchi.
In 2008, he participated as a member of the culinary staff under the direction of Katsuhiro Nakamura at the G8 Hokkaido Toyako Summit dinner banquet.
In 2012, for six months starting in August, he trained at the two-star restaurant "La Pyramide" in Vienne, France, and the two-star restaurant "Le Clos des Sens" in Annecy.
In 2015, he was appointed Executive Chef of the cruise train "TRAIN SUITE SHIKI-SHIMA."
In 2017, he was appointed Executive Chef of Hotel Metropolitan Edmont.
In April 2019, he was appointed Culinary Supervisor for TRAIN SUITE SHIKI-SHIMA.
In June 2019, he was appointed Executive Officer of Nippon Hotel Co., Ltd. and Executive Chef of Hotel Metropolitan Edmont, a position he holds to this day.

Unbound by the confines of culinary genres, he uses ingredients with a focus on safety and peace of mind, and devised "French cuisine that can be eaten with chopsticks" so it can be enjoyed by all ages.
He also develops French cuisine that incorporates Japanese ingredients, adding the essence of Japan with such elements as miso and wasabi, and even including ochazuke to conclude the course.

Hiroyuki Urata
Dining Cafe "Beltempo" Executive Chef

He worked in French, Italian, and banquet kitchens at hotels and restaurants in Tokyo and Urayasu. From 2012, he gained experience at "Dining & Bar TENQOO" in Hotel Metropolitan Tokyo Marunouchi, and in 2018, he served as a culinary crew member for JR East's cruise train "TRAIN SUITE SHIKI-SHIMA." He joined Hotel Metropolitan Edmont in 2019. He was appointed Executive Chef of Dining Cafe "Beltempo" in October 2022.
Yoshimitsu Kashiwabara
Executive Chef, Japanese Restaurant "Hirakawa"

After training at traditional Japanese restaurants in Ginza and Akasaka, and working at creative Japanese cuisine establishments, he joined Hotel Metropolitan Edmont in 2004. He has been the Executive Chef of Japanese Restaurant "Hirakawa" since July 2012.
Yukiji Uzawa
Executive Chef, Sushi "Umihiko"

After serving as the head sushi chef at The Westin Tokyo and Sheraton Miyako Hotel Tokyo, he became the Chef of Sushi "Umihiko" at Hotel Metropolitan Edmont in June 2012.

Tatsuya Inoko
Executive Chef, Teppanyaki "Yamahiko"

He joined Hotel Edmont upon its opening in 1985, where he was in charge of Western-style banquets. After working at hotels in Tokyo and Yokohama, he served as the sous chef for Western-style banquets, buffet restaurants, and a teppanyaki restaurant at The Westin Tokyo. In May 2017, he was appointed Executive Chef of Teppanyaki "Yamahiko" at Hotel Metropolitan Edmont.
Mitsuhiro Iyama
Chef Pâtissier

After working for a confectionery manufacturer, he traveled to France in 2008. He trained at several establishments, including restaurant Chamarré Montmartre, Jean-François Piège (2 stars), and Hotel Park Hyatt Paris-Vendôme PUR' (1 star). He returned to Japan in 2015 and became the Chef Pâtissier at Ogasawara Hakushaku-tei. In 2016, he joined Nippon Hotel Co., Ltd. and became the first Chef Pâtissier for TRAIN SUITE SHIKI-SHIMA. In 2018, he was appointed Chef Pâtissier of Hotel Metropolitan Edmont, where he currently serves.
Tomomi Ikeya
Banquet Sous Chef (Western Cuisine)

After graduating from a culinary school, she joined Hotel Metropolitan Edmont in 2006, where she worked in Western-style banquets and French restaurants. After being involved in the reopening of The Tokyo Station Hotel, she assumed her current position in April 2013. In 2017, she became the first woman to win the "15th JR Hotel Group Cooking Contest."