Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
I was born in Osaka and was brought up surrounded by good-quality ingredients from a very young age. I adored helping my mother make family meals and I developed a love of cooking as well as the pleasure of eating.
As soon as I went to secondary school I started working at a restaurant, the Petit Bistrot, and once I left school I moved to France to carry on learning my craft.
My first job was at Paul Bocuse’s restaurant. That experience opened a lot of doors for me, and gave me the opportunity to work at the Ambassadeurs in the Crillon, the Moulin in Mougins, and with Jamin, Chapel and others too.
I’ve been influenced by the personalities and talent of every one of these great chefs, but my best experience was definitely at Alain Chapel’s. I couldn’t imagine leaving France without having had the opportunity to work with him and when I went to ask him for a job he said he had been waiting for me to come and talk to him and welcomed me with open arms. I worked alongside him so closely that he often used to borrow my knife and my chopping board!
When I returned to Japan, the economy was booming, so it was easy for me to open my own restaurant. I've been cooking French-style dishes with Japanese ingredients ever since.
What was your most moving culinary experience? Dinner at Alain Chapel’s! Even after 30 years, the restaurant always has something new to offer. It manages to stay modern for every generation.
Your best piece of advice for amateur chefs? Use your ingredients with care and respect.
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