CHEF

“This path alone
gives my life meaning.
I walk it steadfastly.”

Having chosen the way of the cook, Chef Wakiya has advanced relentlessly
forward―for fifty years. Marking this milestone in Ginza, where the
pinnacle of dining converges, he embarks on a fresh beginning. Selecting a
counter format to let guests fully engage the colors, sounds, and
fragrances of Chinese cuisine with all five senses. Harnessing the fierce
heat of an open hearth oven in this new open kitchen, he creates seasonal
expressions rooted in Shanghai traditions.
We invite you to savor Chef Yuji Wakiya’s New Chinese Cuisine, masterfully
weaving tradition and innovation.

Yuji Wakiya

1958

Born in Sapporo, Hokkaido.

1973

Entered the culinary world at 15, beginning at Akasaka’s Sanno Hanten.

1983

Advanced through prestigious kitchens including Tokyo Hilton (later Capitol Tokyu)

1985

Head chef in Chinese section of Recent Park Hotel at age 27.

1992

Executive chef of Recent Park Hotel.

1996

Representative director and executive chef of Turandot Yusenkyo.

1997

Executive chef of Chinese cuisine of Pan Pacific Hotel Yokohama.

1998

Appointed the chief chef of the dinner for the Crown Prince (now the Emperor Naruhito) and Princess (now the Empress Masako) at the Pan Pacific Hotel Yokohama.

2001~

Wakiya Ichiemi-Charou in Akasaka, Tokyo.

2007.07~
2008.12

Wakiya Gramercy Park Hotel in New York City, achieved international recognition.

2008~
2011

Wakiya Geihin-Charou in Ikedayama, Tokyo.

2011~

Turandot Garyukyo & Wakiya Geihin-Charou in Akasaka.

2023

Chef Wakiya’s Biography “A Philosopher in the Kitchen” published by Togen-sha.

2023.12~

Realized his long-cherished vision with the opening of Ginza Wakiya & Soba-Kappo Daidai in Tokyo’s premier dining district.

Received numerous honors including the Contemporary Master Craftsman (2010), Culinary Masters awards (2012),
Yellow Ribbon Medal (2014).

  • President of the Japan Chinese Cuisine Association
  • Chairperson of the All-Japan Gastronomic Society
  • Honorary Sommelier by the Japan Sommelier Association (2005)
  • Commandeur de Bordeaux by Le Grand Conseil du Vin de Bordeaux (2008)
  • Chevalier du Champagne by Ordre des Coteaux de Champagne (2009)

Chef Wakiya’s cuisine centers on Shanghai traditions while embracing Japan’s seasonal ingredients for healthful, refined Chinese fare. Presented on exquisite vessels with delicate Japanese elegance and luster, his harmonious five-flavor balance and impeccable technique earn acclaim both domestically and internationally.

JP EN