Traveling through Japan: A Message from Yu Sugimoto, Executive Chef of the Imperial Hotel
Dear Travelers, welcome to the Imperial Hotel.
I am Yu Sugimoto, the third Executive Chef of the Imperial Hotel. The title of “Executive Chef” may be a role unique to Japan’s traditional hotels. My responsibility is to oversee every single dish served within our walls — from multi-course dinners and banquet feasts to casual café offerings and even the sweets sold as souvenirs across our four imperial hotel locations.
Though I am a chef, I do not lead one specific restaurant. Instead, I believe my true calling is to take full responsibility for everything our guests choose to eat at the Imperial Hotel.
Lessons from Two Star Chefs
I once spent 13 years in France, where I was fortunate enough to train under two legendary star chefs: Alain Ducasse and Yannick Alléno.
From Chef Ducasse I learned a philosophy of pursuing the origins and essential flavors of ingredients to their very core. From Chef Alléno, I learned the artistry of dynamically express a single dish using the ingredients at hand. These contrasting lessons still live deep within me today and form the very foundation of my culinary philosophy.
“Changing Society through Deliciousness”
When you step into the Imperial Hotel, Tokyo, you may encounter a “Turnip Sauce” as part of your course meal. You might be surprised by what arrives at your table. Intead of the expected ivory white, ou will find a vibrant green.
Traditionally, turnip sauce is made using only the white flesh of the root, but I have chosen to use everything, the leaves and the skin as well. This choice is not merely for a splash of color. It is born from a desire to pour the entire life of the ingredient into the dish. To me, this represents more than just a recipe; it is a physical expression of the harmony between fine dining and sustainability — a philosophy where nothing is wasted, and every part of nature is honored.
If we view the life of an ingredient as a journey of 100 percent, we chefs are involved in only the final few steps. This is precisely why I feel a deep responsibility to take the passion of the producers behind those ingredients and scatter it across the white plate without wasting a single element.
This is what I believe modern French cuisine should be: a source of added value and the Imperial Hotel’s way of addressing social issues through food. United by the vision of “Changing society through deliciousness,” every one of our chefs strive daily to refine their craft.
135 Years and the Present Day
The Imperial Hotel carries a legacy as Japan’s oldest Western-style hotel, with a history spanning 135 years. Our cuisine shares that same depth. Alongside long-blovd dishes such as Chaliapin Steak and our signature Consommé Soup. there-exists a rich culinary history built by generations of chefs before us.
Yet it is precisely because I wish to protect our tradition, that I am unafraid to evolve our recipes. What we must truly inherit is not a fixed formula, but that original passion for our guests and the relentless pursuit of deliciousness that those pioneering chefs embraced. To honor tradition is to continue moving forward.
French Cuisine Created for Kyoto
And now, we are heading toward a new adventure. In 2026, the Imperial Hotel, Kyoto will open its doors. Following Tokyo, Osaka, and Kamikochi, it will become our fourth location our first major new challenge in 30 years.
Kyoto is a place where the very essence of Japanese culture lives and breathes. Our vision there is not simply to import the finest ingredients from France. Rather, we aim to understand the local air, pure water, and rich culinary heritage of the region, and to create a form of French cuisine that can only exist in Kyoto.
At its heart, French cuisine is a collection of regional cultures. As we prepare to wave a new story in one of the world's most beautiful and historic cities, I find myself filled with genuine excitement. I look forward to discovering the narrative we will create.
I invite you to travel through Japan again this year. We await you in Tokyo, Osaka, Kamikochi, and soon, Kyoto. Each of our hotels offers a dish that can be experienced only in that place — a singular encounter with flavor and history. We truly look forward to welcoming you and sharing these moments together at the Imperial Hotel.
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