Nobuhiko Fukuda, Tokyu Group Executive Chef, Awarded Spring 2026 Yellow Ribbon Medal
Nobuhiko Fukuda, Honorary Executive Chef of the Cerulean Tower Tokyu Hotel, has been awarded the Yellow Ribbon Medal in the Spring 2026 decorations by the Ministry of Health, Labour and Welfare, in recognition of his long-standing contributions to the culinary arts and food education.
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## Nobuhiko Fukuda Awarded Yellow Ribbon Medal
The Cerulean Tower Tokyu Hotel (Shibuya-ku, Tokyo; General Manager: Shinichi Yoshioka) is pleased to announce that Nobuhiko Fukuda, Honorary Executive Chef, has been awarded the Yellow Ribbon Medal in the Spring 2026 decorations by the Ministry of Health, Labour and Welfare. He attended the presentation ceremony at a hotel in Tokyo on May 20, 2026, and was granted an audience with His Majesty the Emperor at the Imperial Palace.
The Yellow Ribbon Medal is awarded to individuals who have devoted themselves to their professions in agriculture, commerce, industry, etc., and possess exemplary skills and achievements. This is the first time an executive chef at Tokyu Hotels has received this honor.
### Background and Activities
Since his appointment as Executive Chef at the opening of the Cerulean Tower Tokyu Hotel in 2001, Fukuda has served as the culinary producer for the entire hotel, overseeing restaurants, banquets, and weddings. He has actively participated in food culture promotion events, fairs, and PR activities, building an extensive network with chefs, producers, and culinary professionals. His connections extend across borders, where he fosters交流 with renowned international chefs and pastry chefs, dedicating himself to passing on his techniques and culinary philosophy to younger chefs. In recent years, he has held key positions in industry associations while continuing to work in the kitchen, actively serving as an ambassador for food culture.
He received this honor in recognition of his multi-faceted contributions to the promotion and development of culinary culture, the nurturing of world-class chefs, and his long-standing commitment to food education for children.
### "Food is Receiving Life" — On Receiving the Award
"With the motto of 'delivering smiles through gastronomy,' I have devoted 50 years to my profession. As a chef, I take the ingredients that producers have cultivated with great care, and transform their 'life' into a single dish through my techniques and sincerity, connecting that heart and life to the diner. I believe this cycle of receiving life is the driving force of society itself, leading to the joy of living and contributing to the deepening of human relationships as a communication tool."
"I am deeply honored to receive the Yellow Ribbon Medal. Although I have received this in my own name, I humbly accept this as proof that our hotel group's capabilities have been recognized by the nation. I am truly grateful. Most of all, I express my deepest gratitude to the customers and producers who have supported me daily."
"I will continue to focus on passing down techniques and traditions, nurturing future generations, and teaching children—the future diners—the gratitude for 'receiving life' through food education. It would be my greatest wish to contribute to creating a social environment filled with kindness, gratitude, and empathy."
### Biography of Nobuhiko Fukuda
Appointed Executive Chef at the opening of the Cerulean Tower Tokyu Hotel in 2001. Since then, he has led and overseen all culinary operations at the hotel as the general producer.
* 2017: Appointed 7th Chairman and International Vice President of the Japan Escoffier Association.
* 2019: Appointed Executive Chef of Tokyu Hotels Co., Ltd. (now Tokyu Hotels & Resorts Co., Ltd.).
* 2021: Appointed 6th Chairman of the Association of Mérite Agricole (MOMAJ).
* 2022: Appointed Senior Executive Officer of Tokyu Hotels Co., Ltd.
* 2024: Appointed Honorary Chairman of the Japan Escoffier Association (International Vice President continued).
* 2025: Appointed Chairman of the Japan Rice Flour Association. Appointed Tokyu Group Executive Chef and Cerulean Tower Tokyu Hotel Honorary Executive Chef.
He also serves as a professional board member of the Japan headquarters of La Chaîne des Rôtisseurs and an advisor to the Japan Food Culture Association.
### Selected Awards
* 2018: Received the 'Officer of the Order of Agricultural Merit' from the French Republic.
* 2019: Received the 'Contemporary Master Craftsman' award from the Minister of Health, Labour and Welfare.
The Cerulean Tower Tokyu Hotel (Shibuya-ku, Tokyo; General Manager: Shinichi Yoshioka) is pleased to announce that Nobuhiko Fukuda, Honorary Executive Chef, has been awarded the Yellow Ribbon Medal in the Spring 2026 decorations by the Ministry of Health, Labour and Welfare. He attended the presentation ceremony at a hotel in Tokyo on May 20, 2026, and was granted an audience with His Majesty the Emperor at the Imperial Palace.
The Yellow Ribbon Medal is awarded to individuals who have devoted themselves to their professions in agriculture, commerce, industry, etc., and possess exemplary skills and achievements. This is the first time an executive chef at Tokyu Hotels has received this honor.
### Background and Activities
Since his appointment as Executive Chef at the opening of the Cerulean Tower Tokyu Hotel in 2001, Fukuda has served as the culinary producer for the entire hotel, overseeing restaurants, banquets, and weddings. He has actively participated in food culture promotion events, fairs, and PR activities, building an extensive network with chefs, producers, and culinary professionals. His connections extend across borders, where he fosters交流 with renowned international chefs and pastry chefs, dedicating himself to passing on his techniques and culinary philosophy to younger chefs. In recent years, he has held key positions in industry associations while continuing to work in the kitchen, actively serving as an ambassador for food culture.
He received this honor in recognition of his multi-faceted contributions to the promotion and development of culinary culture, the nurturing of world-class chefs, and his long-standing commitment to food education for children.
### "Food is Receiving Life" — On Receiving the Award
"With the motto of 'delivering smiles through gastronomy,' I have devoted 50 years to my profession. As a chef, I take the ingredients that producers have cultivated with great care, and transform their 'life' into a single dish through my techniques and sincerity, connecting that heart and life to the diner. I believe this cycle of receiving life is the driving force of society itself, leading to the joy of living and contributing to the deepening of human relationships as a communication tool."
"I am deeply honored to receive the Yellow Ribbon Medal. Although I have received this in my own name, I humbly accept this as proof that our hotel group's capabilities have been recognized by the nation. I am truly grateful. Most of all, I express my deepest gratitude to the customers and producers who have supported me daily."
"I will continue to focus on passing down techniques and traditions, nurturing future generations, and teaching children—the future diners—the gratitude for 'receiving life' through food education. It would be my greatest wish to contribute to creating a social environment filled with kindness, gratitude, and empathy."
### Biography of Nobuhiko Fukuda
Appointed Executive Chef at the opening of the Cerulean Tower Tokyu Hotel in 2001. Since then, he has led and overseen all culinary operations at the hotel as the general producer.
* 2017: Appointed 7th Chairman and International Vice President of the Japan Escoffier Association.
* 2019: Appointed Executive Chef of Tokyu Hotels Co., Ltd. (now Tokyu Hotels & Resorts Co., Ltd.).
* 2021: Appointed 6th Chairman of the Association of Mérite Agricole (MOMAJ).
* 2022: Appointed Senior Executive Officer of Tokyu Hotels Co., Ltd.
* 2024: Appointed Honorary Chairman of the Japan Escoffier Association (International Vice President continued).
* 2025: Appointed Chairman of the Japan Rice Flour Association. Appointed Tokyu Group Executive Chef and Cerulean Tower Tokyu Hotel Honorary Executive Chef.
He also serves as a professional board member of the Japan headquarters of La Chaîne des Rôtisseurs and an advisor to the Japan Food Culture Association.
### Selected Awards
* 2018: Received the 'Officer of the Order of Agricultural Merit' from the French Republic.
* 2019: Received the 'Contemporary Master Craftsman' award from the Minister of Health, Labour and Welfare.
FAQ
What is the Yellow Ribbon Medal?
It is an award granted to individuals who have devoted themselves to their professions in agriculture, commerce, industry, etc., and who possess exemplary skills and achievements.
What is Nobuhiko Fukuda's career background?
He has been the executive chef since the opening of the Cerulean Tower Tokyu Hotel in 2001 and currently serves as the Honorary Executive Chef.
What are his food education activities?
Centered on the concept that 'food is receiving life,' these activities aim to help children understand the preciousness of ingredients and the joy of eating.