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Noriyuki Hamada
Bocuse d'Or laureate
- Discipline
- Other
i. Biography
Executive Chef at HOSHINOYA Tokyo, Japan, Noriyuki Hamada was born in Tottori, Japan, in 1975. His work is built around measured timing and close judgment, the kind of kitchen discipline that shows up in a menu through restraint, balance, and clean execution. Before HOSHINOYA Tokyo, he became Executive Chef at Karuizawa Hotel Bleston Court in Karuizawa, Japan, a role that placed Japanese hospitality and French culinary technique in the same frame.
Coming Up
Noriyuki Hamada began as Executive Chef at Karuizawa Hotel Bleston Court in Karuizawa, Japan in 2007. That position set an early standard for work that depends on consistency, sequencing, and control across a multi-course service. Since 2016, Noriyuki has been Executive Chef of HOSHINOYA Tokyo, where the same discipline carries into a kitchen shaped by classic ryokan multi-course meals prepared with French culinary techniques. The move from Karuizawa to Tokyo reads as continuation rather than rupture: the same attention to timing, balance, and exacting service, carried into a new setting.
Where They Are Now
He has led HOSHINOYA Tokyo as Executive Chef, overseeing a style of cooking that uses classic ryokan multi-course meals prepared with French culinary techniques. The format matters: Japanese hospitality sets the structure, while French technique brings order and precision to the plate. His specialty was listed as NIPPON CUISINE, which places the work within a Japanese framework while leaving room for controlled refinement. Hamada has spoken with uncommon directness about what guides him in the kitchen: “I want my customers to discover the flavors and aromas that can only come from ingredients that were picked by farmers at the exact right time, based on signals conveyed by nature.” The point is timing. In that view, the chef’s job is to read season, ripeness, and moment closely enough to serve ingredients at their best. Technique matters here, but only as a way to keep pace with what the ingredient already offers.
Signature
Noriyuki's signature dishes include NIPPON CUISINE, Asymmetry SK01, Noriyuki Hamada, Restaurant Yukawatan, Karuizawa Japon, and The book of nature. Together, these names point to a practice that moves between place, format, and named expression. The work is organized enough to carry a clear identity, and varied enough to show different ways of framing the same craft.
In Their Words “I want my customers to discover the flavors and aromas that can only come from ingredients that were picked by farmers at the exact right time, based on signals conveyed by nature.”
Honors
Noriyuki's honors include Ryori Masters award (2014), Bocuse d'Or France, 3rd place (2013), Bocuse d'Or Asia Pacific, 2nd place (2012), LE TAITTINGER International Culinary Award Japon, 3rd place (2010), and Bocuse d'Or Japan, 1st place (2004). Read in sequence, these awards trace a career shaped by competition, repetition, and the kind of exactness that can hold up under pressure.
Profile updated July 2026
FAQ
Asked of Noriyuki
What is Noriyuki Hamada's current role?
As of 2026, Noriyuki Hamada is Executive Chef.
Where did Noriyuki Hamada work before?
Noriyuki Hamada's earlier career included Karuizawa Hotel Bleston Court.
What recognition has Noriyuki Hamada received?
Ryori Masters award (2014).
