Three masters of traditional Japanese cuisine, from kaiseki and sushi to tempura and teppanyaki

Born in a Japanese restaurant owner family in Odawara, Kanagawa prefecture, he started learning Japanese cuisine since he was at a very young age by helping his family business. Fascinated by restaurant environment, liveliness of a kitchen and the ever evolving culinary creations, he uncovered his natural ambition to become a Japanese cuisine chef when he thought about his career. In 1990, he took his first apprenticeship in a well-established ryotei-style restaurant "Insho-tei" in Ueno, Tokyo. Thereafter, he continued his apprenticeship with several famous restaurants and luxury hotels in Tokyo, before joining Hinokizaka in 2017. After being in charge of the Kaiseki section, he supervised the whole Hinokizaka from 2018 and currently serves as Chef de Cuisine of Hinokizaka.

Ishida's motto as a chef is similar to a famous Japanese proverb, "Onko - Chishin", which can be translated as "Find new wisdom by leaning old things." It gives him the motivation to stay passionate about what he does, to create and to serve traditional Japanese cuisine. "In Japan, it is very important for us to respect the seasons and the time when the ingredients are produced by nature as we prepare our food," said Ishida. In honoring this tradition, he likes to stay original with his cooking concept and to use only the ingredients that represent each season. This way, he can invite the guests to experience the foods with their five senses and so they can also enjoy and celebrate each season with their eyes and palates.

Joined at The Ritz-Carlton, Tokyo as Hinokizaka Sushi Chef in May 2007. He had started his first training of sushi carrier at a privately run sushi restaurant in Tokyo. After his experience of the bottom of the career such as cleaning, washing the dishes every days in his early days, he has improved his skill at the hotels and sushi restaurants in Ginza, Tokyo. "This is a worthwhile job for me as we welcome the guests right in front of our eyes and spending a rich time with them, and we can get their feedback directly," said Nomura. He has been offering Japanese traditional Edomae sushi style while he has also been trying new things to create new surprises for the guests. Nomura is passionate about every moment from daily purchase to preparation and provision, not only to offer delicious sushi but to give the guests greatest moments.

The Ritz-Carlton, Tokyo welcomed Chef Yuki Oe as the Teppanyaki chef de cuisine at the property's renowned Japanese restaurant "Hinokizaka" in June 2023. A Tokyo native, he began his culinary journey through part-time work at a local eatery. Through encouragement from appreciative customers and driven by a desire to bring happiness to people through his creations, Chef Oe continued to pursue a career in the culinary arts starting with culinary school and later various culinary settings including banquet halls, lounges, and bars.

Motivated to become skilled in the art of Teppanyaki, Chef Oe refined his techniques at different restaurants before joining the Teppanyaki team at The Ritz-Carlton, Tokyo Hinokizaka restaurant in April 2015. Rising through the ranks to become the restaurant's chef de cuisine, he values the delicate balance of aromas, textures, umami, and aftertaste of carefully sourced ingredients from producers. With an understanding of the dedication and endeavors of producers, Chef Oe expresses and conveys their passion and commitment with the dishes he creates. By carefully curating premium ingredients, he skillfully crafts each dish to elevate flavors.

Chef Oe lives by the ethos that being a chef is about spreading happiness while also nurturing growth by sharing acquired expertise and knowledge. He strives to create a chain of happiness by allowing customers to experience joy through delightful dining experiences.