Respecting tradition while continuing to evolve, always striving for greater heights
Executive Chef Toshinori Sogabe
From the hotel's restaurants and bars to banquets, weddings, and the pastry boutique, we oversee all food-related offerings THE CAPITOL HOTEL TOKYU, proposing food that inherits tradition while incorporating the spirit of the new era.
Over the 60-year history of the hotel, the flavors have long been loved and passed down as the "Capitol of Food." The ninth-generation executive chef, Toshinori Sogabe, is exploring the evolution of "food" while protecting those flavors. "My mission is to pursue the timelessness and trendiness of food at a high level. I will always be close to my guests and continue to create both traditional dishes that have been loved for a long time and new dishes that are ahead of their time.
Furthermore, it is important that we satisfy all our guests, both from Japan and overseas. Each restaurant will work together to achieve this goal."
Profile: Toshinori Sogabe
Born in Kanagawa Prefecture. After graduating from a culinary school in Osaka, he joined a hotel in Ehime Prefecture. At the age of 26, he traveled to France to study French cuisine in earnest. After returning to Japan, he joined NAGOYA TOKYU HOTEL in 1987. In 2001, he became chef of "Coucagno" at CERULEAN TOWER TOKYU HOTEL, and in 2007, he won one star in the Michelin Tokyo '08. In 2008, he became executive chef at THE YOKOHAMA BAY HOTEL TOKYU, and in 2017, he also served as deputy general manager. He has been in his current position since April 2019. In addition to continuing to pioneer new culinary worlds through the pursuit of hospitality that leaves a lasting impression on customers and the creation of menus inspired by paintings, he is also committed to training the next generation of chefs.
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