Arab News Japan

The Tokyo Metropolitan Government (TMG) named a new group of “Tokyo Tourism Ambassadors” to showcase the city’s appeal both in Japan and internationally.

The initiative aims to revitalize local communities through tourism by attracting more visitors to the capital, with a particular focus on its world-class dining scene.

Tokyo’s culinary landscape, which blends traditional Japanese dishes with diverse international flavors, attracts foodies around the world.

To further highlight Tokyo’s status as a global food destination, TMG has selected four chefs as its newest ambassadors.

Piatto Suzuki, Owner and Chef

Piatto Suzuki, a star in Italian cuisine, began his culinary journey at 19, where he trained at renowned establishments like La Patata and CUCINA HIRATA before honing his skills in Italy. His Tokyo-based restaurant, Piatt Suzuki, earned a Michelin star for 14 consecutive years since 2007, showcasing his mastery of combining seasonal ingredients with traditional Italian techniques. Suzuki’s accolades include the Gault & Millau award in 2018.

Sekiya Kenichiro, Executive Chef, Château Restaurant Joël Robuchon

With a career that in both Japan and France, Sekiya Kenichiro started in Paris at L’ATELIER de Joël Robuchon. He earned recognition as the first Japanese winner of the Taittinger Prix Culinaire International in 34 years. In 2023, he achieved the distinction of being named Meilleur Ouvrier de France.

Chen Kentaro, 3rd Generation Executive Chef, Shisen Hanten

Chen Kentaro carries forward the legacy of his grandfather, Chen Kenmin, and father, Chen Kenichi, pioneers of Sichuan cuisine in Japan. Trained in both Japan and China, Kentaro oversees the Shisen Hanten Group and its Michelin-starred restaurant in Singapore. As president of MINKEN KIGYO K.K., he promotes the fusion of Sichuan and Japanese cuisines.

Nonaga Kimio, 3rd Generation Chef, Nihonbashi Yukari

Nonaga Kimio has upheld and expanded the Nihonbashi Yukari legacy as a source of Japanese cuisine. Known for his international presence, including a victory in the Iron Chef JAPAN CUP ’02, Nonaga has represented Japan at world expositions and other cultural events. His efforts to promote Japanese cuisine have earned him titles such as “Tokyo Meister” and “Japanese Cuisine Goodwill Ambassador.”

By appointing these accomplished chefs, TMG seeks to underline Tokyo’s reputation as a gastronomic capital. The initiative is expected to draw more visitors to the city, furthering its mission to foster cultural exchange and economic growth through tourism.