- Last year, we won the one-star of "Michelin".

For Michelin, I also did indeed not expect the evaluation assessment that Michelin will come. Cook, people who are aiming to cook longing to that Michelin will think that there is no mistake to say that are 99 percent. "I want to work in a place that has a Michelin star," "served there for many years," ... it will also be to their profile in a sense. This time, the most affected by the announcement of Michelin, when a young child who was born and including March is finally become member of society, is why began working from this year by the fact that I want to work in a place that has the Japanese Michelin ne. This is a big event. Although we will be in 30 years ago, in such a hotel, a dream that I want to work in such a restaurant is possible, such as if they had embraced overseas, and I think that has been done in reality in this Shibuya land of, It is indescribable feeling. It is still dreamy.

- Is your reaction is, What are?

Those who are working in a normal city center also house a lot better you live in Setagaya and Meguro, I think that switch there are many opportunities to be the dinner include a restaurant, restaurant in the vicinity of Toranomon and Akasaka and say either at the time of the on you, but when the hotel is you turn off the switch and say either, there are many cases that are used in the way of family and congenial met the people and the private and remove the little tie. Quite high because the weekend demand is in this sense. From opening until today, take the Saturday and Sunday of the reservation is very difficult is the fact. The was the most happy, rather than come from taking the Michelin, is that where I am in contact with the feeling that "I Are We have been evaluated is a place you are using." Only minute did not have that or can matrix for Michelin, also there because I wonder if was good without the inconvenience to reverse. We are not dare that "took the Michelin", and from the side of our customers as a "trap seems to have taken" is said a word casually, I feel happy it is really as a staff.

- Also this year, but is not there also next year (Michelin), do you faces How is the future?

But it does not make an excuse when no longer any chance (laughs), and the evaluation be those customers are, I do not think those are the work for evaluation. We also rather than pursue a star, while we are a decent job, like me comes with from after evaluation neat, that kind of stance, maybe I think that people who for this hotel guest has been desired. Or it was a groupie, rather than that ○○○ So you and go, the restaurant that I always use, you always think that it is important to keep a certain level. It is that continues even two years in one year, because I think that it is still the continuation of the force, I think that the effort should not unless we do of course. By the way, but it's a questionnaire that asked people 100 people in Paris, 40 percent of people who do you go to the restaurant to see the guide book among Paris. The rest of the many people who "Where went?" To people who know better we seem to choose the shop from the story of "Where is good?". Conversely those who 60% is that those who do not are left and right. We wanted to be in the shop, which is supported by such person.

- Earlier this year, Fukuda himself Chevalier (※) It has been awarded.

Making this hotel is opened, that it going to introduce properly the French cuisine, since its opening, or asked to come from France in a variety of chef, has been or asked to help. So chefs who came from France will be so far that a dozen people who played a hotel here on the stage. I mean such a contribution to society, there is a French and history that played several Cerulean the bridge of Japan. I feel that it might than the French government had you evaluate such a thing. Because France is an agricultural country, but that has contributed to France through the food I have been evaluated in the form of agricultural Lifetime Achievement Award, and can not be won only two people a year in Japan, it is said to be rare to get at my age . Of course, this is I think not that we can do by myself.

- The time of opening, any conflicts, such as was expected?

Since the plan at that time, advance of this only large hotel in Shibuya can not think too much on the other, because most of the competitors, I thought the Aoyama and Daikanyama also road thriving shops and the famous shops of the town field, including. Although this way of thinking does not change even now, it is the fact that at that time, in particular, are many, must not fare what was the firm is not inferior and superior to this place where such famous individual store chef had emerged, I think that it became the basis for the restaurants making and eateries making. So without the nickname, such as "main dining" and "Coffee House", just as to attract the usual tenant, because going to do each store in such a way of thinking was one of the directions. As I recall, "Carmela" and when to give a name, such as "Berobisuto" also seems to give the name of your children ... now, it is a deep emotion. Time also I think that I want you there is a name to.

- From any per did you involved in the work of the Cerulean Tower Tokyu Hotel?

Here has not yet built anything, here I went built on the fly that will build up while digging under, but was appointed by the time that construction of the per floor. Is that of 1999. Usually, we are you involved from the fact of or was a frying pan cooking utensils, while listening to the experts have also no blueprints and ruler ever seen because of my work, it began from the kitchen design. If you now, that for two years, that to work with many people who, including those of marketing, we could not experience ever. This is It was also a very fulfilling time for me, also, because to consider the name of the store, to the thing like that even if there is to think about the menu nor is it there so ... gave me a big chance . By involved from such a thing, how to proceed with the launch of the individual hotels can understand, we were able to create a high-quality hotel of genuine. To complete, indeed many people and it was pleased with the work, I thing I thought that really become stimulus to work with talented people that are involved in a large project (laughs).