Yoshihiko Fukuda, Executive Chef of CERULEAN TOWER TOKYU HOTEL
Awarded the "Chevalier of the Order of Merit of the French Republic"
Yoshihiko Fukuda was recently awarded the Chevalier of the Order of Merit by French Ambassador to Japan Philippe Seton in recognition of his "contributions to French gastronomy and culture through French cuisine," "his attitude of pursuing highly creative and innovative culinary techniques while remaining faithful to the classics," "his ability to nurture many young chefs who can compete on the world stage," "his contributions to promoting Japanese-French cultural exchange through his active involvement with industry groups such as the Association des Agricultural Merits," and "his generous cooperation with promotions and planning organized by French government agencies as a member of the Tokyu Group."
What is the National Order of Merit?
This is one of the national decorations given by the French government by decision of the President of the French Republic. It was established in 1963 as an honor second only to the highest order, the Légion d'honneur, established by Napoleon in 1802. It is awarded to French and foreign nationals who have achieved outstanding civilian achievements in a variety of fields.
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The award ceremony was held at the French Embassy residence on January 31, 2025.
Comment from Yoshihiko Fukuda
We have been honored to receive the Chevalier of the Order of Merit from the President of the French Republic in recognition of our contributions to French gastronomy and culture. We would like to express our sincere gratitude to Ambassador Philippe Seton and everyone at the Embassy, as well as all those who are dedicated to gastronomy, for their support. We are also deeply grateful for the connections we have had with French government agencies who are passionate about food culture, such as those involved in the "Week of Taste" and the "Shibuya French Festival," and with French producers who continue to cultivate wonderful ingredients.
This medal is not for me personally, but is a testament to the unity of our colleagues, mainly the Tokyu team, who have a strong sense of responsibility to accomplish our mission. I believe that the fact that we have been invited to various promotions and events is due to the trust we have built up over the years.
I am proud to accept this award on behalf of this incredible team.
This medal is also a sign of hope for the future. With the motto I learned from my mentor, "The joy of making people happy," as my motto, I will continue to challenge myself through French cuisine with this wonderful team, so that I can satisfy even more gourmets.
Nobuhiko FUKUDA
Yoshihiko Fukuda
He was appointed executive chef when CERULEAN TOWER TOKYU HOTEL opened in 2001. Since then, he has led and overseen the food and beverage department as the hotel's general producer of food. His dishes, which are created with a rich sensibility, are aggressive and passionate, and his attitude of always striving for greater heights and never forgetting his spirit of challenge, has earned him great support from customers. With the theme of "cultural exchange," he is friendly not only with notable people in the culinary world but also with cultural figures, opera singers, wine makers, and other notable people, and has hosted many dining events in collaboration with them. He is also actively involved in food education activities, aiming to help children become "food independent" and "develop the five senses" through food. He continues to play an active role as a driving force for food at TOKYU HOTELS nationwide, and as an opinion leader in Japan's leading food culture.
In 2017, he became the 7th president of the Escoffier Association of Japan.
In 2018, he was awarded the Agricultural Merit Officer by the French government for his contributions to the spread of French food culture.
In 2019, he was appointed Executive Chef of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.). He was awarded the "Contemporary Master Craftsman" award for outstanding craftsmen in the first year of the Reiwa era.
In 2021, he became the 6th president of the French Agricultural Merit Association (MOMAJ).
In the same year, he was awarded the Outstanding Technical Advisor Award by the All Japan Chefs Association (general incorporated association).
In 2022, he became Senior Managing Executive Officer of TOKYU HOTELS Co., Ltd. (now TOKYU HOTELS & RESORTS CO., LTD.).
In 2024, he became Honorary Chairman of the Escoffier Association of Japan.
In the same year, he received the Minister of Health, Labour and Welfare Award for Outstanding Contributions to Chefs.
In 2025, he was awarded the title of Chevalier of the National Order of Merit of the French Republic.
Professional Director of the Japan Association of La Chaine des Rotisseurs
Advisor, Japan Food Culture Council
Director of the Japan Rice Flour Association