OUR CUISINE
-History-
Where it all started, Edmont's proud reputation for excellent food
Hotel Metropolitan Edmont Tokyo is fortunate to have Katsuhiro Nakamura,
the first Japanese chef to receive a Michelin star, as Honorary Head Chef.
Edmont's fame for its excellent food is founded on Katsuhiro Nakamura's passion for the authentic taste.
Our chefs are inheriting that passion, that has been passed down unbroken to them,
in their selection of ingredients and pursuit of quality, making the "Edmond Taste", something that can be experienced nowhere else.
Making cuisine our strength
With the opening of Hotel Metropolitan Edmont Tokyo on June 30, 1985, the hotel welcomed Katsuhiro Nakamura, the first Japanese chef to achieve a Michelin star, as Head Chef.
Bringing home with him genuine French cuisine that he had absorbed in various parts of France over a period of 15 years, he took on the role of Head Chef.
Passion for the Real taste
‘Incorporating new sensibilities into French cuisine is important, but I do not make dishes that are too “out there.”
I will continue to uphold traditions long into the future and do what needs to be done seriously. This will never change, no matter the era.'
Nakamura continues to engage earnestly with his cuisine, treasuring his desire to serve guests authentic cuisine.
Katsuhiro Nakamura
Katsuhiro Nakamura is the Honorary General Chef of Nippon Hotel Co., Ltd., as well as a food editor.
Born in Kagoshima in southern part of Japan, Nakamura began his career at Hotel Ascot in Zurich in 1970.
In the 15 years that followed, he worked as a professional chef at top restaurants throughout France, from "Aux Armes De France" in Alsace to "L'Oasis in Provence" and "Lasserre" in Paris.
In 1979, he became Grand Chef of then-unknown restaurant "La Bourdonnais" in Paris. His skills brought the restaurant renown, and he became the first Japanese person to achieve a Michelin star.
In 1984, he returned to Japan, bringing authentic French cooking techniques with him. He was hired as Head Chef for the newly-opened Hotel Edmont (now Hotel Metropolitan Edmont Tokyo) in Tokyo.
In 1994, he became Executive Director and Executive Chef.
In 2003, he was awarded the Order of Agricultural Merit (Knight) from the French Republic.
In 2007, he became Executive Chef at the Windsor Hotel Toya Resort & Spa, which hosted the attendees of the "G8 Hokkaido Toyako Summit in 2008". He oversaw all the menus served for the world leaders and their entourages.
In 2009, he became director of Nippon Hotel.
In 2010, he was awarded the Order of Agricultural Merit (Officer) from the French Republic.
In 2013, he became Head Chef and Executive Chef Emeritus of Nippon Hotel.
In 2016, he was awarded the Order of Agricultural Merit (Commandeur) from the French Republic.
In 2017, he was appointed as a Goodwill Ambassador for the FAO（Food and Agriculture Organization of the United Nations).
In 2018, he became Honorary General Chef and Special Advisor General Manager.
In 2019, he was appointed as an advisory committee member for the "Athletes Village Menu Advisory Committee for Tokyo 2020 Olympic and Paralympic Games".
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As the Grand Chef of "La Bourdonnais" in Paris, he became the first Japanese chef to receive a Michelin star.
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In 2008, he oversaw the meals of all the world leaders and their entourages at the G8 Hokkaido Toyako Summit.
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He was awarded the honor of “Knight” in the Order of Agricultural Merit by the French Republic in 2003, followed by “Officer” in 2010, and the highest honor, “Commandeur,” in 2016.
Inheriting the Passion
for Food
Nakamura has passed his passion for the authentic taste with vigor on to the chefs of Edmont.
The Executive Chef of Hotel Metropolitan Edmont Tokyo
Hitoshi Iwasaki
Hitoshi Iwasaki was born in Tokyo and started his career in Hotel Edmont after graduating from culinary school.
After working as a banquet chef, he began studying under the guidance of Katsuhiro Nakamura in the French restaurant "Four Grains".
In 2004, he won the Second JR Hotel Group Cooking Contest.
In 2007, he became head chef of Dining＆Bar TENQOO.
In 2008, he worked under Katsuhiro Nakamura to prepare meals for the attendees of the G8 Hokkaido Toyako Summit.
From August 2012 to February 2013, he trained at "La Pyramide", a two-star restaurant in Vienne, France, and "Le Clos des Sens", a two-star restaurant in Annecy.
In 2015, he became Executive Chef of Train Suite Shiki-shima.
In 2017, he became Executive Chef of Hotel Metropolitan Edmont Tokyo.
In 2019, he became Cuisine Supervisor of Train Suite Shiki-shima.
He was appointed as Executive Officer of Nippon Hotel Co., Ltd. and Exective Chef of Hotel Metropolitan Edmont Tokyo in June 2019, positions he still holds today.
Unfettered by the boundaries of different genres of cuisine, he places emphasis on safety and reliability in the selection of ingredients and proposes “French cuisine that can be eaten with chopsticks,” as a kind of French cuisine that is accessible to all ages.
He also presents French cuisine that incorporates Japanese ingredients, such as adding essences of Japanese cuisine like miso and wasabi to French dishes and finishing off courses with ochazuke (green tea poured over a bowl of steamed white rice).
