Kobe Kitano Hotel Owner/General Manager/Head Chef Hiroshi Yamaguchi to Receive 2026 Hyogo Prefecture Distinguished Service Award for "Prefectural Development Contribution"

It has been announced that Hiroshi Yamaguchi (Representative Director), Owner/General Manager/Head Chef of "Kobe Kitano Hotel" and "Kobe Kitano Terrace" (Chuo-ku, Kobe City), will receive the 2026 Hyogo Prefecture Distinguished Service Award for "Prefectural Development Contribution."

This award recognizes his long-standing dedication to promoting Hyogo's food culture globally, including his activities as a Hyogo Field Pavilion Ambassador in the "Hyogo Prefecture Zone" within the Kansai Pavilion at the 2025 Osaka-Kansai Expo. It also acknowledges his achievements in conducting culinary experiences for children, who represent the next generation, at the "Hyogo Children's Expo," conveying dreams and possibilities for the future of food.

The "Hyogo Prefecture Distinguished Service Award" is the highest honorable award presented by the Governor on behalf of the prefectural citizens to individuals who have contributed to the development of prefectural administration, the promotion of public welfare, or have served as broad role models for the citizens. For the 2026 Hyogo Prefecture Distinguished Service Awards, 195 individuals were honored across all 21 categories. Among them, three individuals received the "Prefectural Development Contribution" award: Ainosuke Kataoka (Kabuki actor), Rumina Kizu (former Vice Chairman of the Hyogo Tea Ceremony Association), and Hiroshi Yamaguchi. Following this announcement, the award ceremony is scheduled to take place on May 29, 2026, at the Hyogo Prefectural Office.

* Special symposium held in the "Hyogo Prefecture Zone" within the Kansai Pavilion at the 2025 Osaka-Kansai Expo
* Experience for top international chefs: "Kobe Beef Auction"
* FAM TRIP to observe live fish handling at the Akashiura Fishing Port auction
* Sake experience in Nada Gogo
* Children participating in "Hyogo Children's Expo" serving dishes to their families
* Experiencing cooking in the kitchen at "Hyogo Children's Expo"

【Comment from Hiroshi Yamaguchi】
Hiroshi Yamaguchi (Representative Director), Owner/General Manager/Head Chef of "Kobe Kitano Hotel" and "Kobe Kitano Terrace" (Chuo-ku, Kobe City)

① On Receiving the Award
Since returning from France in 1992, I have continued my activities with the desire to disseminate the richness of Hyogo's food across Japan and the world.

I believe this award recognizes my efforts in conveying the appeal of Japanese ingredients, especially the rich foodstuffs of the five regions of Hyogo, through the techniques and spirit of French cuisine.

I view the completion of my role as a Hyogo Field Pavilion Ambassador as "both a demarcation and a new beginning." It serves as encouragement to move to the next stage and a significant opportunity.

There were times when Hyogo's food culture was forced into stagnation, such as after the Great Hanshin-Awaji Earthquake, but I truly feel it was worthwhile to continue moving forward with conviction.

② Regarding this Award and Future Activities
I understand that this award recognizes not only my long-standing activities in promoting the richness of Kobe and Hyogo's food to the world but also my efforts, through initiatives like the "Hyogo Children's Expo," to convey the charm and potential of Hyogo to the next generation, who will shape the future of food. From the perspective of activities connected to the future, I feel that receiving such an award as a "chef" holds significant meaning.

In Japan, the social status of people involved in food, including chefs, service personnel, and producers, is still not sufficiently established. Therefore, I hope this award will contribute to improving the social evaluation of not only French cuisine but all chefs, service personnel, and producers.

When chefs are recognized, it also leads to the recognition of the producers and primary industries behind them. I believe that fostering a positive cycle where people involved in food support each other and are valued is essential for the future development of food culture. I myself have been working on sustainable food practices from the perspectives of SDGs and ESG, including activities to protect marine resources to preserve Japanese food culture.

I will continue to strive for food to be recognized not merely as a meal but as something that reflects the region's nature, culture, art, and human endeavors, and to serve as a catalyst for its further development.

＜Hiroshi Yamaguchi Profile＞
Born in 1960. After training at hotels in Japan, he traveled to France and studied under the late Bernard Loiseau at the renowned "La Côte d'Or / Relais Bernard Loiseau" in Burgundy, France, learning his unique culinary philosophy known as "French cuisine of water."

He returned to Japan in 1992 to open "La Côte d'Or Kobe." Currently, as Owner/General Manager/Head Chef of "Kobe Kitano Hotel," he practices sustainable gastronomy utilizing ingredients from Hyogo Prefecture.

Beyond his role as a chef, he is also active in various fields such as promoting regional food culture, developing the next generation, collaborating with primary industries, and advocating for sustainable food practices. He positions "Kobe Kitano Hotel" as an "evolving place" to be passed on to the next generation, dedicating efforts to nurturing successors.