Le Beaulieu
Hoàn-Kiếm, Vietnam
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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
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Restaurants by Ryohei Hayashi
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