Third Japanese Chef Honored: Nobuhiko Fukuda, Culinary Director of Tokyu Group and Honorary Executive Chef of Cerulean Tower Tokyu Hotel, Awarded France’s Highest Agricultural Merit Order 'Commandeur' by the French Government

Cerulean Tower Tokyu Hotel (Shibuya-ku, Tokyo; General Manager: Shinichi Yoshioka) is pleased to announce that Nobuhiko Fukuda (Fukuda Nobuhiko), Culinary Director of the Tokyu Group and Honorary Executive Chef of the hotel, has been awarded the highest rank of the French Order of Agricultural Merit, the 'Commandeur' (Commander), by the French Ministry of Agriculture, Food, and Food Sovereignty. The honor was conferred on June 15, 2026, by H.E. Béatrice Le Foll, Ambassador of France to Japan.

Mr. Fukuda has been recognized for his outstanding contributions to the promotion and development of French gastronomy in Japan, nurturing world-class culinary talent, building and deepening networks across diverse organizations beyond French cuisine, actively participating in and promoting various initiatives related to French food culture, and his long-standing commitment to food education programs for children. This follows his receipt of the 'Chevalier' (Knight) rank of the National Order of Merit in January of the previous year.

For the French Republic, which positions gastronomy as a national strategy spanning diplomacy, tourism, and the economy, food is considered a vital policy area transcending culture. As such, the Order of Agricultural Merit, conferred by the Ministry of Agriculture, Food, and Food Sovereignty, with the 'Commandeur' rank as its highest honor, is widely regarded as the most prestigious recognition for chefs and food professionals.

Fukuda was previously awarded the 'Chevalier' rank in 2008 and the 'Officier' (Officer) rank in 2018. His elevation to 'Commandeur' marks the highest distinction in this order. He is the third Japanese chef to achieve this honor.

Gastronomy (from the French 'gastronomie') refers to the study of the relationship between food and culture.

Message from Nobuhiko Fukuda upon receiving the honor:

"I am deeply honored and humbled to receive the 'Commandeur' rank of the Order of Agricultural Merit from the French Republic. While this award is bestowed upon me personally, I recognize it as a recognition of the collective journey of the Tokyu Group and the Cerulean Tower Tokyu Hotel team. I accept it with gratitude on behalf of the entire team.

"As a 'Commander of Food,' I am committed to expanding and deepening the network from production and distribution to cooking and consumers. I aim to foster a society where the joy of delicious food inspires kindness and gratitude.

"My mentor, often called the father of modern French cuisine, Auguste Escoffier, said, 'Cuisine must evolve with the times, like fashion,' and 'Delicious food is the foundation of true happiness.' In the spirit of these words, I will continue to challenge myself through French cuisine, never ceasing my efforts, and together with my team, deliver smiles to our guests."

Overview of the Order of Agricultural Merit (L’Ordre du Mérite Agricole)

The history of French honors dates back to 1802, when Napoleon Bonaparte, the hero who unified post-revolutionary France, established the Legion of Honour for exceptional achievements. As agricultural professionals increasingly received honors, Jules Méline, Minister of Agriculture and Forestry, created the Order of Agricultural Merit in 1883. Since then, it has been positioned as the agricultural counterpart to the Legion of Honour, awarded to those who have made significant contributions to French food culture. Today, it is conferred by the French Ministry of Agriculture, Food, and Food Sovereignty upon French and foreign individuals who have notably advanced French agriculture and culinary traditions.

The order has three ranks: 'Chevalier' (Knight), 'Officier' (Officer), and 'Commandeur' (Commander). Promotion from Chevalier to Officier, and from Officier to Commandeur, requires at least five years of service at the preceding rank.

Source: Official website of the 'French Order of Agricultural Merit Association (MOMAJ)'

https://www.momaj.jp/about.html

Profile

Nobuhiko Fukuda

Culinary Director, Tokyu Group

Honorary Executive Chef, Cerulean Tower Tokyu Hotel

In 2001, Mr. Fukuda was appointed Executive Chef at the opening of Cerulean Tower Tokyu Hotel. Since then, he has served as the comprehensive culinary producer, leading and overseeing all food and beverage operations. His cuisine, born from rich sensitivity, is bold and passionate, and his relentless pursuit of excellence has earned high acclaim from guests.

With 'cultural exchange' as a central theme, he maintains close relationships with renowned figures across various fields, including artists, opera singers, and winemakers, and has hosted numerous collaborative dining events. He is also actively involved in food education initiatives aimed at fostering children's 'food independence' and 'development of the five senses.' As a leading figure in the Tokyu Group’s culinary vision and a prominent opinion leader in Japanese food culture, he continues to make significant contributions.

2017: Appointed 7th President and International Vice President of the Japan Escoffier Association (a general incorporated association)

2019: Appointed Culinary Director of Tokyu Hotels Co., Ltd. (now Tokyu Hotels & Resorts Co., Ltd.)

2021: Appointed 6th President of the French Order of Agricultural Merit Association (MOMAJ)

2022: Appointed Senior Executive Officer of Tokyu Hotels Co., Ltd. (now Tokyu Hotels & Resorts Co., Ltd.)

2024: Appointed Honorary President of the Japan Escoffier Association (continues as International Vice President)

2025: Appointed President of the Japan Rice Flour Association

2026: Appointed Culinary Director of Tokyu Group and Honorary Executive Chef of Cerulean Tower Tokyu Hotel—current position

Additionally, he serves as Professional Director of the Japan Chapter of La Chaîne des Rôtisseurs and Advisor to the Japan Food Culture Conference (a general incorporated association).

[Selected Awards]

2018: Awarded 'Officier' rank of the Order of Agricultural Merit by the French Government

2019: Awarded 'Contemporary Master Craftsman' by the Minister of Health, Labour and Welfare (Reiwa 1st Year)

2021: Awarded the Highest Technical Advisor Award by the All Japan Cooks Association

2024: Minister of Health, Labour and Welfare Commendation for Contributions by Culinary Professionals

2025: Awarded 'Chevalier' rank of the National Order of Merit by the President of France

2026: Awarded 'Commandeur' rank of the Order of Agricultural Merit by the French Government

2026: Awarded the Spring Purple Ribbon Medal (Reiwa 8)

Overview of Cerulean Tower Tokyu Hotel

Opened in May 2001, the hotel is located a 5-minute walk from Shibuya Station and is one of the few luxury hotels in Shibuya capable of meeting diverse guest needs. Blending modern design with traditional Japanese aesthetics, it features guest rooms with beautiful views, versatile banquet facilities, and a wide range of restaurants and bars. The hotel welcomes guests with the warm hospitality unique to Japanese hotels. Since 2024, it has launched a project to express the richness of the heart experienced through the changing seasons and seasonal cultural encounters in SHIBUYA—a crossroads of Japanese tradition, trends, and entertainment—as 'SHIBUYA LUXURY.'