About Chef de Cuisine, Mr. Toyoki Furuya - from an early age, our chef was captivated by the culinary arts, leading him to train at esteemed French restaurants and luxury hotels in Kanagawa. In 2010, he became Head Chef at The Westin Tokyo’s French restaurant.
At Shangri-La Tokyo, he spent over five years under the guidance of an Executive Chef from Italy’s Piedmont region, mastering authentic Italian cuisine and refining his expressive style.
Dedicated to quality, he personally selects ingredients by visiting producers—such as fresh Kamakura vegetables, Shibuya-made artisanal cheese, and Kyoto duck. With a balance of tradition and innovation, he creates dishes that are both distinctive and deeply flavourful.

About Chef de Cuisine, Mr. Toyoki Furuya - from an early age, our chef was captivated by the culinary arts, leading him to train at esteemed French restaurants and luxury hotels in Kanagawa. In 2010, he became Head Chef at The Westin Tokyo’s French restaurant.
At Shangri-La Tokyo, he spent over five years under the guidance of an Executive Chef from Italy’s Piedmont region, mastering authentic Italian cuisine and refining his expressive style.
Dedicated to quality, he personally selects ingredients by visiting producers—such as fresh Kamakura vegetables, Shibuya-made artisanal cheese, and Kyoto duck. With a balance of tradition and innovation, he creates dishes that are both distinctive and deeply flavourful.