Noriyuki Hamada
Executive chef at HOSHINOYA Tokyo (Tokyo)
Born in 1975 in Tottori Prefecture.
When he was 18, he began apprenticeship at Italian Restaurant.
When he turned 24, he changed the focus to French cuisine.
In 2004, he became the youngest winner of the Bocuesd'Or Japan gastronomic.
In 2013, he went on to win the Bronze at the Bocuesd'Or world final where he also earned 1st place in the fish category.
In 2016, he became Executive Chef at HOSHINOYA Tokyo. Since then, he has made it his life mission to propagate a news style of French Cuisine that incorporates Japanese culinary technique and ingredients.
Born in 1975 in Tottori Prefecture.
When he was 18, he began apprenticeship at Italian Restaurant.
When he turned 24, he changed the focus to French cuisine.
In 2004, he became the youngest winner of the Bocuesd'Or Japan gastronomic.
In 2013, he went on to win the Bronze at the Bocuesd'Or world final where he also earned 1st place in the fish category.
In 2016, he became Executive Chef at HOSHINOYA Tokyo. Since then, he has made it his life mission to propagate a news style of French Cuisine that incorporates Japanese culinary technique and ingredients.