i. Biography
Coming Up
French technique is the backbone of Hokuto Hasegawa’s cooking, and the discipline of a classic training path shows in the way he works. At GOURMANDISE in Tokyo, that training reads as restraint, precision, and control rather than noise; the kitchen language is French, but the point of view is his own. A demanding standard was set early through service as personal chef to former French President Nicolas Sarkozy at Office of the President of France. From there, the work moved through La Tour d’Argent in France and Relais Louis XIII in France, two kitchens that sharpened his understanding of structure, elegance, and detail in French cooking. Today, Hokuto is chef @ GOURMANDISE, bringing that French pedigree to Tokyo. The progression is straightforward: exacting rooms in France, then a restaurant shaped by the same standards, translated through his own hand.
Where They Are Now
In Tokyo, GOURMANDISE is led by Hokuto Hasegawa as chef-owner. That role puts him inside both the kitchen and the restaurant’s identity, where French cooking stays central and where experience shows up in the pacing of the menu and the confidence of the execution.
Signature
French cooking is the defining line in Hokuto Hasegawa’s work. At GOURMANDISE, that focus comes through as disciplined, balanced, and tightly controlled, with technique carrying as much weight as flavor.
Profile updated August 2026
FAQ
Asked of Hokuto
What is Hokuto Hasegawa's current role?
As of 2026, Hokuto Hasegawa is Chef-owner.
Where did Hokuto Hasegawa work before?
Hokuto Hasegawa's earlier career included Office of the President of France, La Tour d’Argent, and Relais Louis XIII.
What is Hokuto Hasegawa known for?
French cooking.
