I am delighted to present my cuisine in this elegantly reimagined space, evoking the timeless charm of a Parisian brasserie.
Located in the heart of the Honmachi area, Brasserie RÉGINE has been thoughtfully prepared to cater to the diverse needs of those who work and live nearby, as well as our hotel guests.
I hope you enjoy the distinctive flavors of Brasserie RÉGINE, crafted with respect for tradition and the essence of each ingredient in a way that perfectly suits each occasion.
Born in 1968 in Tokamachi City, Niigata.
After graduating from Osaka Tsuji Gakuen Cooking and Confectionary School, he worked at Dai-ichi Hotel Tokyo Bay (currently Hotel Okura TOKYO BAY), Hotel The Manhattan, the Yokohama Royal Park Hotel, and Aoyama 1999 Leau a la bouche before requesting an apprenticeship at Taillevent-Robuchon in 1994. He then moved to France in 1997 and began training at a Michelin-starred French restaurant such as Troisgros. Upon his return to Japan, he became sous chef at Taillevent-Robuchon Café France, and then became a senior lecturer of French cuisine at a cooking school.
After that, he held successive posts as a chef at LA TABLE de Joël Robuchon in 2004, and L'ATELIER de Joël Robuchon in 2005.
In 2011 he opened Restaurant Ryuzu. In addition to receiving the Chef Masters Silver Award under the Ministry of Agriculture, Forestry and Fisheries' Chef Honoring System, he contributes to the training of chefs and the revitalization of the industry, including his work as the director of chefs' organizations.
