Meet the Team
Crossroads Kitchen
Nineteen Eighty Lounge & Bar
Executive Chef
Katsuaki Hoshino
Chef Katsuaki Hoshino serves as the Executive Chef of Hyatt Regency Tokyo, overseeing the hotel’s culinary operations and leading the kitchen team with his extensive expertise and passion for quality cuisine.
Chef Hoshino joined Hotel Century Hyatt (now Hyatt Regency Tokyo) in 1989. Over the years, he has built a rich and diverse culinary background, gaining experience across teppanyaki, the main kitchen and French restaurants within the hotel. In 2013, he was appointed Banquet Chef, further expanding his leadership in large-scale culinary production.
Known for his thoughtful use of seasonal vegetables and carefully selected ingredients, Chef Hoshino creates a wide variety of banquet cuisine tailored to each occasion and style, always aiming to highlight the natural flavors of every component.
Nineteen Eighty Lounge & Bar
Bartender
Nanoha Yasuda
Our Head Bartender begun her journey with Hyatt Regency Tokyo in the Banquet Services Department and honed her skills with guest experience over 6 years before being transferred to the bar 'Eau de Vie' in 2023.
After gaining experience as a bartender, she was appointed as the 'Head Bartender' at the opening of our lobby lounge, 'Nineteen Eighty Lounge & Bar' in 2025. She aims to expand her versatility through her craftsmanship of cocktails through the interaction of each guests.
JADE GARDEN
Chef
Matsumoto Shinya
Chef Matsumoto Shinya has been a cornerstone of Hyatt Regency Tokyo’s Chinese restaurant, Jade Garden, for more than three decades. He first joined Century Hyatt Tokyo in 1991 (rebranded as Hyatt Regency Tokyo in 2007) and has dedicated over 34 years to the restaurant, contributing greatly to its reputation and culinary excellence.
During his early years, Chef Matsumoto trained under Executive Chef Katsuyuki Naganuma, a former culinary school professor whose guidance inspired his deep passion for Chinese cuisine. In recognition of his talent, dedication, and leadership, Chef Matsumoto was appointed Head Chef of Jade Garden in April 2022.
Specializing in Shanghai cuisine, particularly refined seafood stews, Chef Matsumoto’s culinary philosophy centers on balancing tradition and innovation. Through his dishes, he aims to offer first-time guests an authentic experience of classic Chinese culinary artistry, while also delighting returning guests with creative interpretations that bring new inspiration to familiar flavors.
Eau De Vie
Chief Bartender
Genki Ozeki
Joined the Hyatt Regency Tokyo in 2017.
He has been part of the bar "Eau de Vie" for eight years. He spent a year at the bar "The UNION Bar & Lounge" at Hyatt Regency Yokohama, which opened in 2020, where he was involved in the establishment's launch and bartender training. Since becoming cheif bartender, he has competed in numerous cocktail competitions and continues to hone his skills.
He is a gin lover and has extensively researched everything from craft gins from around the world to the latest domestic gins. His specialty is fresh fruit cocktails based on craft gin.
Shinjuku NADAMAN
Chef
Hiroshi Iwanaga
Originating from Saga Prefecture. After joining Nadaman, he served as sous chef at Tokyo Nadaman and Shinjuku Nadaman, and in 2024 was appointed head chef at the same restaurant, a position he holds to this day.
Shinjuku NADAMAN
Chef
Yoshiya Akutsu
After joining Yokohama Nadaman, he been serving as the Teppan Chief at Shinjuku Nadaman since the opening in 2021. Indulge in their top-quality steaks with selected wine.
Shinjuku NADAMAN
Chef
Shigemasa Kurosawa
Born in Saitama Prefecture in 1967, Kurosawa aspired to become a sushi chef at the age of 18 and began training at sushi restaurants in Tokyo. He has served as a head chef in distinctive gourmet districts such as Akasaka, Ueno, and Ginza. He also opened his own sushi restaurant in Iidabashi. He has thoroughly honed his skills and his respect for hospitality with his motto, "Delivering a flavor that leaves an impression to the customers." In addition to his dedication to sushi, he is knowledgeable in Japanese cuisine in general. He was appointed as the head chef in 2021 for the opening of Sushi Ginza Onodera Ototo Main Branch. While inheriting the Edomae sushi techniques, he also offers original sushi toppings that reflect his own sensibility, earning him high praise. On September 17, 2025, he became the head chef at Sushi Ginza Onodera Shinjuku Nadaman, which combines two of Japan's leading restaurant brands, Ginza Onodera and Nadaman, upon their opening. Bringing together his many years of experience, Kurosawa provides a supreme dining experience that weaves together the traditional Edomae sushi of Ginza Onodera and the sophistication of Nadaman.