CHEF

My Chinese Cuisine

Message from Yuji Wakiya

When I face cooking,
I always keep in mind using seasonal ingredients that energize both body and soul,
the harmony of the five flavors (sweet, salty, sour, bitter, umami),
and the sense of satisfaction felt after finishing the very last dish.
While cherishing the timeless, classic flavors of Shanghai cuisine—my roots—
I incorporate Japan’s seasonal colors and fragrances.
I hope you will enjoy the charm of Chinese cuisine
woven from tradition and creativity.

Yuji Wakiya

Yuji Wakiya

1958

Born in Sapporo, Hokkaido

1973

At age 15, joined “Sanno Hanten” in Akasaka, Tokyo right after graduating junior high school

1983

Joined Tokyo Hilton Hotel (later Capitol Tokyu Hotel)

1985

At age 27, appointed Chinese Cuisine Head Chef at Recent Park Hotel in Tachikawa

1992

Appointed Executive Chef at Recent Park Hotel

1996

Became President & Executive Chef of “Turandot Yusenkyo”

1997

Appointed Chinese Cuisine Executive Chef at Pan Pacific Hotel Yokohama

1998

Served as head chef for the imperial dinner for Crown Prince (now Emperor) and Crown Princess at Pan Pacific Hotel Yokohama

2001

Opened “Wakiya Ichiemi Charo” in Akasaka, Tokyo

2007

Opened “Wakiya Gramercy Park Hotel” inside Gramercy Park Hotel, New York in July
(closed in December 2008 due to relocation)

2008

Opened “Wakiya Geihintei” in Ikedayama, Tokyo (relocated in 2011)
Received Minister of Health, Labour and Welfare Award and Tokyo Meister Award

2010

Received “Contemporary Master Craftsman” award from Ministry of Health, Labour and Welfare

2011

Opened “Turandot Garyokyu” and “Wakiya Geihintei” in Akasaka, Tokyo

2012

Received Bronze Award from the Ministry of Agriculture, Forestry and Fisheries “Culinary Masters”

2014

Received the Yellow Ribbon Medal in the Autumn Decorations

2017

Received Silver Award from the Ministry of Agriculture, Forestry and Fisheries “Culinary Masters”

2023

Published “The Philosopher in the Kitchen” (Gentosha), a memoir of 50 years as a chef
Opened Ginza Wakiya and Soba Kappo Daidai in Ginza, Tokyo in December

Chairman of Japan Chinese Cuisine Association, Chairman of All Japan Food Association.
Deep knowledge of wine; appointed Honorary Sommelier by Japan Sommelier Association in 2005. Received Commandeur title from Bordeaux in 2008 and Chevalier of the Ordre des Coteaux de Champagne in 2009.

Wakiya’s cuisine is gentle Chinese cuisine rooted in Shanghai tradition, abundantly using seasonal ingredients. Beautifully presented on carefully selected tableware, his dishes express Japanese refinement and elegance, earning high acclaim both domestically and internationally. Course menus featuring perfect harmony of the five flavors and orthodox Chinese dishes born from solid technique enjoy widespread popularity.

Since 2002, he has actively participated in charity activities mainly in Europe and the United States. He has appeared at Madrid Fusión 2005 (Spain), World Gourmet Summit 2011 (Singapore), and collaborated with chefs from Hong Kong and Taiwan. Appointed “Food Supporter” by Hokkaido Prefecture in 2006, he promotes Hokkaido ingredients worldwide and contributes to regional branding.

He spreads the joy of Chinese cuisine and Chinese tea through TV programs such as NHK “Asaichi” and “Kyo no Ryori,” magazines, special lectures at culinary schools, judging competitions, and cross-genre exchanges with other chefs, contributing to the development of the entire Japanese culinary industry.

JP EN