Announcement of Eisuke Sato's Appointment as Executive Chef of The Capitol Hotel Tokyu

Executive Chef Eisuke Sato Honorary Executive Chef Toshinori Sogabe

Eisuke Sato has been appointed Executive Chef of The Capitol Hotel Tokyu (Chiyoda-ku, Tokyo; General Manager: Koji Shimura) effective July 1, 2026.

New Executive Chef Sato joined "Cerulean Tower Tokyu Hotel" in 2002. After training at a two-Michelin-starred restaurant in France, he was selected as the chef for the opening of "HOTEL GROOVE SHINJUKU, A PARKROYAL Hotel," one of "Tokyu Hotels," in 2021. He then served as chef at "BELLUSTAR TOKYO, A Pan Pacific Hotel" in 2024, and has been serving as副料理長 (Assistant Executive Chef) at this hotel since July 2025.

Regarding his appointment, Sato stated the following:

"The tradition of The Capitol Hotel Tokyu, inherited from the Tokyo Hilton Hotel era. I feel a sense of responsibility and a strong sense of mission as I take over this weighty baton. Our goal is to further refine the flavors and hospitality that have been loved for many years, and to continue delivering authentic inspiration to guests from both Japan and abroad. We will pour our passion into every dish and every moment, with all staff, not just chefs, working as one. While cherishing the foundation built by our predecessors, we intend to further enhance the hotel's brand and lead it to the next stage."

Furthermore, Toshinori Sogabe, the former Executive Chef of The Capitol Hotel Tokyu, has been appointed Honorary Executive Chef and will oversee the food and beverage for the entire hotel chain as the Executive Chef of Tokyu Hotels. Sogabe will now focus his full efforts on permeating the esprit of "Fūeki Ryūkō (evolving while preserving tradition)" throughout the group hotels nationwide, nurturing the next generation of successors, and elevating the overall food and beverage standards of Tokyu Hotels.

With Sato's new appointment as Executive Chef, we will further evolve our dining experience and deliver even more inspiring moments to guests from Japan and abroad. As a hotel that continues to aim for "the highest quality relaxation," we will strive to provide a world of exquisite cuisine.

Eisuke Sato, Executive Chef of The Capitol Hotel Tokyu

Joined Cerulean Tower Tokyu Hotel in 2002. Subsequently honed his skills and sensibility through training at a two-Michelin-starred restaurant in France. Selected as the opening chef for HOTEL GROOVE SHINJUKU, A PARKROYAL Hotel in 2021. Served as chef at BELLUSTAR TOKYO, A Pan Pacific Hotel in 2024, and was appointed Assistant Executive Chef of The Capitol Hotel Tokyu in July 2025. Assumed current position in July 2026.

Toshinori Sogabe, Honorary Executive Chef of The Capitol Hotel Tokyu / Executive Chef of Tokyu Hotels

After graduating from a culinary school in Osaka, joined a hotel in Ehime Prefecture. Moved to France at the age of 26 to study French cuisine in earnest. Upon returning to Japan, joined Nagoya Tokyu Hotel in 1987. Became chef of "Coucagno" at Cerulean Tower Tokyu Hotel in 2001, and was awarded one star in "Michelin Guide Tokyo '08" in 2007. Appointed Executive Chef of Yokohama Bay Hotel Tokyu in 2008. Served as Executive Chef of The Capitol Hotel Tokyu from April 2019, and concurrently served as Executive Chef of Tokyu Hotels from July 2025. Assumed current position in July 2026.

【The Capitol Hotel Tokyu】

Featuring 251 guest rooms, including 14 suites, as well as a variety of restaurants and bars, five banquet rooms including the 540m2 "Phoenix," and a fitness club with a 20m indoor pool and treatment salon. It is a one-of-a-kind hotel that offers guests from around the world "relaxation" detached from the everyday through sophisticated Japanese hospitality. It has received the 5-star rating from the prestigious Forbes Travel Guide for six consecutive years.