Q1Could you tell us about your motivation for becoming a chef and the skills you've developed?

––––When did you first aspire to become a chef?
I always thought I wanted to become a chef, or rather, I just assumed I would become one since I was a child. However, in my generation, it was expected that everyone would go to junior high, high school, and then university. But I really hated studying, just couldn't stand it... During the summer break of my first year in high school, I visited my uncle, and while I was there, I met the owner of a famous local confectionery shop. During our conversation, he asked me, "Do you have anything you want to do in the future?" and advised me, "It's better to learn a trade." That's when it hit me—I had always wanted to become a chef. I think that was the moment I truly decided to pursue this path. In the summer of my first year in high school, I made up my mind to go to a culinary school. By the time I was in my second year, I had already started visiting vocational schools, and after graduating from high school, I went on to a culinary school in Osaka.

––––Was there a specific reason that led you to go to France?
After working at a hotel and before joining Robuchon, I always had doubts about whether the cuisine I was creating was truly French cuisine. I felt that I needed to go to France to find out. Around that time, there was an opportunity to join the opening of a restaurant in Japan under the supervision of Robuchon, so I applied and became part of the opening staff. Once I started working there, my doubts about whether what I was making was authentic French cuisine disappeared. Since the dishes were created by a three-star chef from France, I was truly satisfied. The main restaurant was in Paris, but we worked with a strong sense of purpose, determined to make the Tokyo location even better. As my peers started heading to France, one after another, I realized it was about time for me to go as well.

––––You learned a lot in Japan as well, but were there any particular skills you learned in France?
To be honest, I didn't learn that many new techniques in France. I had already refined a lot of my skills in Japan, and in some ways, Japanese ways is more meticulous. However, true French cuisine can only be found in France, and it's not just about the restaurants—it's deeply connected to the lifestyle, culture, and background of the country. I felt like I learned from experiencing the local cuisine, breathing the air, and seeing the vineyards in the countryside. I went to France not so much to learn specific skills or techniques, but to enjoy and experience France itself. Of course, I worked hard at my job, but on my days off, I made it a point to visit different regions, drink good wine, and find inspiration through those experiences.

––––You earned stars while working at Robuchon, and after becoming independent, you quickly earned stars with Ryuzu as well, didn't you?
Actually, after leaving Robuchon, I went to France and then returned to Robuchon. After that, I left again to work as a culinary school instructor before returning to Robuchon once more. At that time, I was appointed as the chef on the first floor of the Ebisu location when it was being renovated. However, less than a year later, the chef at the Roppongi location was transferred, so I became the chef at L'Atelier de Joël Robuchon in Roppongi for about five years before becoming independent. At L'Atelier, we earned two Michelin stars when the Michelin Guide launched in Japan. People said it was impossible to get two stars, but we did it. In fact, Robuchon himself wrote in his book that "the two stars at L'Atelier in Roppongi were truly a cause for celebration," and of course, we were thrilled as well. After I went independent and opened Ryuzu, we earned one star in the fall of our first year, and the following year, we were awarded two stars. We've maintained those stars ever since.

Q2About SUSgallery Products

––––How do you find the actual experience of using SUSgallery’s products?
The product I use most frequently is the tumbler I drink from daily. I also recently purchased a bowl, which I've found to be very practical. I often use it for sauces because it's so versatile. It maintains warmth well, and for cold items, it keeps them cool—ice cream, for example, doesn't melt as quickly. When you put sauce in a ceramic dish, it tends to cool down quickly. If you put something piping hot in a ceramic dish, the dish itself heats up, making it difficult to carry. But with titanium dishes, the temperature doesn’t transfer to the exterior at all, which I find to be an excellent feature.

––––We’re glad to hear that the vacuum-insulated structure's cooling and heating effects are working well for you. How did you first learn about SUSgallery?
I discovered SUSgallery while walking through COREDO Muromachi mall. I had seen it before, but that day I was specifically looking for a good gift for a friend in France, so it caught my eye. I visited in the afternoon, and when the store staff explained that ice placed in the tumbler in the morning would still be there by evening, I knew I had found the perfect gift, so I bought it. I also bought one for myself, and I've been using it regularly ever since. I started using SUSgallery products in my restaurant about six months later. I frequently use the pitcher, the spouted server, and the bottle keeper—they’ve become staples.

––––"Kata-kuchi (pouring spout bowls) have been used in various places, such as for serving sauces. I’ve heard that the tumblers will now also be used as demitasse cups. Could you tell me the reason for this?
It's because they can be used as substitutes for demitasse cups, tea cups, and coffee cups. The main reasons are that they retain heat well, and, more importantly, since I’m originally from Niigata, I use items from there, such as Tojiro's knives and Marunao's wooden spoons. Currently, I’m using Arita porcelain for tea cups, but since it’s ceramic, it tends to break over time. However, titanium doesn't break and lasts forever. I try to use products from Niigata as much as possible."

Q3Could you tell us about Chef Iizuka's future plans?

––––What are your future goals?
Rather than expanding to new locations, since we have many employees, I think it’s best for the restaurant to grow together with the staff, and for them to be happy. I’d be happy if the skills and mindset they gain here become a reference for them and help them in their lives.

––––Are you aiming for three Michelin stars?
No, it’s not something I’m actively pursuing. People often mention it to me, and if I had to choose, of course, I think it would be nice to have three stars. But I can already imagine what would happen after getting them—things would become much more complicated. If I have to worry about losing the three stars after getting them, I think it's fine to stay at two. I’ve never expressed a desire to earn three stars myself. It's more like, “Thanks to everyone, we’re fortunate to have two stars.” That’s about it.
Of course, I’d be happy with the recognition, but it’s not about Michelin for me. I just do my regular work, and Michelin happens to award us two stars as a result. That’s the extent of my awareness. Beyond the stars, I also think about the overall well-being of the restaurant. Naturally, I want to train apprentices and help them grow. I hope that, over time, one of the younger staff will develop into a full-fledged chef. That would make things a bit easier for me too.

––––You use a variety of ingredients from your home prefecture, Niigata. Are there any ingredients from Niigata you’re paying attention to for the future?
I have a lot of culinary friends in Niigata now, and if I see something I like on Instagram or a website, I can reach out to them and have it sent over. If there’s an ingredient that I’m curious about, I can ask my friends and they share their insights. I use social media tools to communicate with them.
Also, for the past 15 years or so, I’ve been ordering rice from Niigata. Although we mainly use the rice for staff meals, I take all the employees to help with the rice harvest. Most of them have never experienced rice harvesting before, but even doing it a little gives them a sense of the farmers’ hard work and the importance of food. I hope they can discover something fundamental and meaningful—not just as chefs but as people.
In the end, even though I’m the chef and the president, I can’t run a restaurant of this size by myself. A team spirit, where everyone is aligned and moving in the same direction, is essential. Taking trips together, drinking and talking late into the night—those experiences create valuable opportunities for bonding.

––––Could you tell us about your particular approach to cooking?
Yes, my approach is to create dishes where you can really sense the essence of the ingredients. Recently, I’ve noticed that in the younger generation of chefs, there are a lot of dishes that look beautiful but leave you unsure of what you’re actually eating. I think there’s merit in that, and it’s being appreciated in its own way, but I tend to lean more towards a Japanese culinary approach. For example, if I’m using Hamo (pike conger), I want the diner to think, “Hamo is really delicious,” and if I pair it with shiitake mushroom, I want them to feel that the shiitake dashi (broth) adds depth and makes it even tastier.
The sea urchin fondant is a dish marking the transition from the end of summer to the beginning of autumn. I wanted it to have a refreshing feeling for that in-between season, highlighting the deliciousness of crab and adding a touch of luxury with caviar, making it a light, refreshing dish. For dessert, I use various elements of Japanese pear to express its full flavor. With Japanese pears, it’s often hard to pinpoint what makes them truly delicious, isn’t it? But I love them. They may not be overwhelmingly flavorful, but Japanese pear is my favorite fruit. There’s something delicate about its taste that I really like. It’s not particularly bold, but you can always recognize that it’s pear.
At the restaurant, we change the dishes to reflect the seasons, always respecting the ingredients at their peak.

––––Thank you for your time and for sharing such wonderful stories and thoughts about your products! It was a great opportunity to catch a glimpse of Chef Iizuka's passion for ingredients and the secret behind the strong team spirit.We look forward to seeing more of your dishes that make full use of Japanese ingredients in the future.

Click here for Chef Iizuka’s special dishes