April 6, 2017Keio Plaza Hotel Tokyo Press Release
Honorary Executive Chef Hirochika Midorikawa
was Awarded the French Cuisine Chef Prize,“La Coupe d’Or Internationale d’Art Culinaire Marius Dutrey”

TOKYO - Honorary Executive ChefHirochika Midorikawa of Keio Plaza HotelTokyo became the first Japanese chef to beawarded the French cuisine chef prize “LaCoupe d’Or Internationale d’Art Culinaire
Marius Dutrey” for his remarkableachievements in culinary art in the hotelindustry. The prize is a prestigious award
founded in 1958 by Marius Dutrey whoserved as a chef in French and British
premier hotels in the 20th century andimproved the standing of chefs. Members of l’Académie Culinaire de France that preserve Mr.
Dutrey's wishes recommend just one person to be selected from French chefs around the world every
few years. Previously, Paul Bocuse was honored in 1994 and Joël Robuchon in 2014.
Hirochika Midorikawa entered the world of cooking at the age of 15, studied at a famous French
restaurant in Japan, and came to Europe alone in 1964. While touching on German and Swiss cuisine,
he raised his knowledge and skill in French cuisine which has two faces, delicacy and precisely
calculated rationality. After returning to Japan, he joined the Keio Plaza Hotel in 1971, and later
became the first Japanese chef to win first prize in an international food competition. He is aheavyweight in the world of French cuisine in Japan, having received many honors such as the French
Republic Officier du Mérite Agricole.
“Receiving such an honorable award, I am truly grateful to the great chefs in Europe who taught mewhat the French cuisine was,” said Midorikawa. “I’d like to continue doing the best work whilelearning much from my friends from all over the world.

● Profile of Hirochika Midorikawa, Honorary Chef of Keio Plaza Hotel Tokyo
1940
1955
1960
1964
1971
1980

Born in Kawaguchi, Saitama Prefecture
Joined Seiyoken Co., Ltd.
Joined Tokyo International Airport Terminal Hotel
Traveled alone to Switzerland, Germany and France via Siberia andtrained at first-class hotels and three-star restaurants
Returned to Japan and joined the newly built Keio Plaza HotelAwarded second prize in the first French cuisine best techniquecontest

April 6, 2017
1981
1987
1991
1994
1996
1999
2000
2001
2005
2005
2006
2006
2007
2011
2011
2017

Awarded first prize in the Lausanne French cuisine international contest
Awarded Honorable Prize from Académie Culinaire De France
Took position as Keio Plaza Hotel Executive Chef
Awarded French Cooking Association Gold Medal / Honored Prize WinnerAwarded Tokyo Excellent Technique Prize “Edo no Meiko” (Master of Tokyo)
Awarded Maîtres Cuisiniers de France Honorable Medal
Awarded French Republic Chevalier du Mérite Agricole
Awarded Prize for Excellent Skills “Gendai no Meiko” (Modern Master)Awarded All Japan Chefs Association Excellence Maximum Technique Advisory CouncilGold Medal
Awarded Lyon City, France Special Medal
Awarded Académie Culinaire De France Gold Medal
Awarded French Republic Officier du Mérite Agricole
Awarded the Medal with Yellow Ribbon (outstanding service)
Took position as Keio Plaza Hotel Honorary Executive Chef
Awarded Académie Culinaire De France Gold Medal
Awarded the Order of the Rising Sun, 4th Class, Gold Rays with RosetteAwarded La Coupe d’Or Internationale d’Art Culinaire Marius Dutrey…Awarded many other Japanese and international awards

About the Keio Plaza Hotel
Keio Plaza Hotel Tokyo (KPH), located in Shinjuku at the very heart of the nation’s capitalTokyo, is one of Japan’s leading international hotels. Our hotel boasts of over 20 restaurants andbars, and we host a wide range of local and international guests who visit us for our open andwelcoming facilities, top-notch services, and warm hospitality. For more information about ourfacilities and services, please visit our website, YouTube, Facebook or Instagram.
Contacts: Keio Plaza Hotel Tokyo, Public Relations Manager
Sunaho Nakatani, +81-3-5322-8113
s-nakatani@keioplaza.co.jp