Chef Ryohei Hayashi

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About Chef Ryohei Hayashi

Chef Ryohei Hayashi is the owner and chef of Tenoshima, an acclaimed modern Japanese restaurant that has consistently held one Michelin star since 2019. He trained for 17 years under the revered Kaiseki master Yoshihiro Murata and has represented Japanese cuisine globally, cooking for international conferences and prime ministerial events across 17 countries. He is also a regular member of the Japanese Chef Academy and the sustainable initiative Chefs for the Blue.

★Awards & Recognition

One Michelin Star (annually) (2019-Present)

Chef Timeline

1976

Born

Born in Marugame, Kagawa prefecture.

Circa 1994-2011

Training with Yoshihiro Murata

Spent 17 years working alongside Yoshihiro Murata, a master of traditional Kaiseki cuisine.

2011

Head Chef at Murasaki

Murasaki

Served as head chef for the Japanese restaurant Murasaki at the Shanghai World Expo.

Pre-2011

Vice Chef at Kikunoi

Kikunoi

Held the position of vice chef at Kikunoi.

2019-Present

Tenoshima awarded Michelin Star

Tenoshima

His restaurant, Tenoshima, has been awarded one Michelin star annually since 2019.

Insights

Key Information

Chef Ryohei Hayashi is the owner and chef of Tenoshima, an acclaimed modern Japanese restaurant that has consistently held one Michelin star since 2019. He trained for 17 years under the revered Kaiseki master Yoshihiro Murata and has represented Japanese cuisine globally, cooking for international conferences and prime ministerial events across 17 countries. He is also a regular member of the Japanese Chef Academy and the sustainable initiative Chefs for the Blue.

Cuisine Highlights

Modern Japanese cuisineTraditional Kaiseki techniquesSustainable cooking

News

In November 2024, Chef Ryohei Hayashi was a guest chef at Le Beaulieu within the Sofitel Legend Metropole Hanoi, showcasing his modern Japanese cuisine.

Restaurants by chef

Tenoshima, Murasaki (Shanghai World Expo), Kikunoi

Additional Details

Born in Marugame, Kagawa prefecture in 1976, Chef Hayashi brings a deep understanding of traditional Japanese culinary arts, honed during his extensive apprenticeship with Yoshihiro Murata, whose three restaurants collectively boast seven Michelin stars. His commitment extends to promoting sustainable practices through his involvement with 'Chefs for the Blue'.

Data Freshness: 3mo ago