The Chef

Born in 1975 in Tochigi Prefecture, Chef Tanabe graduated from École Culinaire Kunitachi and trained under Chef Kazunori Otowa at “Auberge” in Utsunomiya before honing his skills at Michelin-starred restaurants in Europe. He now serves as the Executive Head Chef of the Tobira Group, overseeing the cuisine at Hikariya Nishi and Tobira Onsen Myojinkan.

Rooted in the natural environment of Shinshu, he is committed to sustainable ingredients and works closely with approximately 150 local producers. As a certified macrobiotic advisor, he champions “Wellness Gastronomy,” crafting dishes that maximize the natural potential of each ingredient.

In 2021, he was inducted into the Académie Culinaire de France. Since 2022, he has overseen the lunch menu for JR East’s “TRAIN SUITE Shiki-shima” and the in-flight meals for JAL International First Class. He received the Bronze Award in the Ministry of Agriculture, Forestry and Fisheries’ “Cuisine Masters” in 2023 and earned 3 Toques in Gault & Millau 2025, gaining high recognition both in Japan and abroad.

Chef Tanabe values strong relationships with local producers and plays an important role in supporting the food culture of the Shinshu region. Since 2008, he has connected small-scale farmers and traditional vegetable growers with restaurants and consumers, including hosting farmers’ markets at Hikariya where producers can share their passion directly with guests.

He currently works with around 150 producers and goes beyond sourcing by personally visiting farms to experience the soil, wind, and aromas of the land. By understanding the growing environment firsthand, he carefully selects ingredients using all five senses. He is also committed to food education, visiting schools to share the importance of ingredients and the joy of cooking. His cuisine reflects deep respect for both the land and the people who nurture it.