Ryuta Iizuka: a journey of craftsmanship, innovation, and dedication to excellence
- 2 Michelin Stars chef @Ruyzu
- Japanese chef based in Tokyo
- Japanese teppanyaki & elegance of French cuisine
More 2 Stars chefs here. Other Japanese chefs here.
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Born in Tokamachi City, Niigata Prefecture, in 1968, Chef Ryuta Iizuka graduated from Osaka Tsuji Gakuen Cooking and Confectionary School before building his career at prestigious establishments including Hotel Okura Tokyo Bay, Hotel The Manhattan, Yokohama Royal Park Hotel, and Leau à la bouche. A pivotal apprenticeship at Taillevent-Robuchon in 1994 led him to France in 1997, where Ryuta Iizuka trained at renowned Michelin-starred restaurants, including Troisgros. Upon returning to Japan, Ryuta Iizuka served as Sous Chef at Taillevent-Robuchon Café France and later as a senior lecturer in French cuisine. Chef Iizuka subsequently held key positions at LA TABLE de Joël Robuchon and L’ATELIER de Joël Robuchon before opening the acclaimed Restaurant Ryuzu in 2011. His achievements have earned widespread recognition, including the Chef Masters Silver Award. Today, he continues to mentor future chefs and contribute to Japan’s culinary industry through his leadership.
After working for the Hotel Okura Tokyo Bay and Hotel The Manhattan, Ryuta Iizuka became chef for a department in Restaurant ‘Taillevent-Robuchon’ in 1994. Moving to France, he apprenticed at 2-star and 3-star restaurants. He further refined his culinary skills after returning to Japan and working at ‘Joël Robuchon’s’ restaurants.
Ryuzu Iizuka became a chef at ‘L’Atelier de Joël Robuchon’ in 2005, where he led the restaurant over five years to a two-star Michelin rating.
On February 1, 2011, Iizuka ushered in the grand opening of Restaurant ‘Ryuzu’.
Iizuka hails from Tōkamachi in Niigata prefecture.
