The Luminary Behind It All
Learn more about Chef Ryuta Iizuka, the culinary visionary behind Teppanyaki WAJO. Renowned for his distinctive approach that blends the precision of Japanese teppanyaki with the elegance of French cuisine, Chef Iizuka has redefined the fine dining experience in Osaka. From his formative years training in France during the 1990s to earning acclaim for his own culinary philosophy, Chef Iizuka's journey is one of craftsmanship, innovation, and dedication to excellence. At WAJO, the finest seasonal ingredients from Osaka and the Kansai region are elevated through his artistry, creating a dining experience that celebrates both tradition and contemporary refinement.
Chef Ryuta Iizuka
A Message To You
I am involved in every detail of the dining experience at Teppanyaki WAJO, from the selection of ingredients to the creation of each menu. The opportunity to oversee the culinary direction of WAJO at The St. Regis Osaka is particularly meaningful to me, as it was nearly 30 years ago that I first came to Osaka to attend culinary school. The Kansai region is a treasure trove of exceptional ingredients, from seafood sourced from the Seto Inland Sea and Kyoto's renowned seasonal vegetables to celebrated Kobe and Matsusaka beef. Since joining WAJO, I have made it a priority to spend time with local producers and deepen my understanding of both the ingredients and their origins. Through each menu, I hope to reveal new dimensions of familiar ingredients, allowing guests to rediscover their unique qualities and experience moments of surprise and delight. By combining the richness of Kansai's ingredients with refined French techniques, I strive to create a memorable and
distinctive dining experience.
Chef Profile
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 he trained at renowned Michelin-starred restaurants, including Troisgros. Upon returning to Japan, he 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.
