Mercure Yokosuka - New Culinary Leadership Appointments

At Mercure Yokosuka, we are pleased to introduce a new culinary leadership team comprising an Executive Chef, Deputy Executive Chef, and Pastry Chef. This new structure has been established to deliver enhanced dining experiences that blend the diverse food culture unique to Yokosuka—a historic naval port city—with the distinctive French-inspired essence of the Mercure brand.

Drawing on the fresh ingredients of the Miura Peninsula, the team will create dishes that reflect Yokosuka’s international heritage, vibrant plates inspired by French culinary techniques, and seasonal desserts designed to celebrate the flavors of each season. Through these offerings, we aim to showcase the unique gastronomic appeal that can only be experienced in this city.

With a commitment to local sourcing and sustainability, Mercure Yokosuka will continue to offer hotel dining experiences that are uniquely Yokosuka, catering to a wide range of occasions including lunch, dinner, afternoon tea, and banquets.

Under the leadership of the new culinary team, each chef will bring their expertise and creativity to further enhance the hotel’s culinary offerings. Through seasonal dining promotions and collaborations with the local community, Mercure Yokosuka will continue to share exclusive culinary experiences that can only be enjoyed here.

Executive Chef – Shoji Shimada

Shoji Shimada developed his culinary career at Sheraton Grande Tokyo Bay Hotel, where he served as chef of several restaurants, including the hotel’s signature dining venue. Specializing in French cuisine while gaining experience across a broad range of culinary disciplines, he later participated in the opening of The Westin Sendai and the grand opening of Tokyo Marriott Hotel. As Executive Officer and Corporate Executive Chef of Mori Trust Hotels & Resorts, he oversaw the opening and operation of multiple hotel properties. He is also a member of the Académie Culinaire de France. In his free time, he enjoys visiting restaurants and local markets to explore new food cultures and culinary inspirations.

Deputy Executive Chef – Kaoru Yasuda

Born in Osaka, Kaoru Yasuda built extensive experience in banquet, restaurant, and Italian cuisine operations at Hotel Senko and Hilton Osaka. He also contributed to the openings of Ramada Osaka and InterContinental Osaka. Within the Mori Trust Group, he has served as chef at several properties, including Courtyard by Marriott Shin-Osaka Station, Tokyo Marriott Hotel, and Courtyard by Marriott Hakuba. Known for his approachable personality and positive spirit rooted in his Osaka heritage, he believes that great cuisine is created through strong teamwork and collaboration.

Pastry Chef – Yoshifumi Takahashi

Yoshifumi Takahashi began his culinary career at a restaurant in Sendai, Miyagi Prefecture, where he gained experience primarily in appetizers and desserts. He later joined the Alphaclub Group, creating numerous wedding cakes and refining his expertise in the bridal industry. At Park Hyatt Tokyo, he further developed his pastry skills with a focus on baked goods, and subsequently served as Pastry Chef at ANA InterContinental Appi Kogen Resort. While honoring traditional pastry techniques, he is dedicated to creating contemporary desserts that incorporate seasonal ingredients and modern creativity.