BÉNI – A Team Par Excellence

Featuring an all-star lineup of seasoned professionals to present the very best in 'omotenashi', the mark of impeccable Japanese hospitality and service.

Chef Yamanaka graduated in 1996 from the L'École Technique Hôtelière Tsuji Château de l’Éclair in Liergues, France. He has since built up a formidable gamut of experience with his passion for authentic French cuisines – with a portfolio that includes three-star Michelin restaurants Georges Blanc in Vonnas, France, and L’Osier, where he worked closely with Chef de Cuisine Jacques Borie (who holds the title of Un des Meilleurs Ouvriers de France, usually shortened to MOF), in Ginza, Tokyo; as well as two years at Ritz-Carlton Tokyo’s Azure 45, an upscale fine-dining venue offering authentic French cuisine. He is also chef-owner of a year-old establishment in Tsukuda, Tokyo, before heading the culinary team at BÉNI. His specialty lies in the preparation of meat dishes – in particular, Wagyu.

Chef Shinkai cultivated a love for cooking since his childhood, and began his career at Le Petit Tonneau, Phillip Baton's restaurant. Mr Baton was formerly chairman of the French Culinary Association of Japan. Over the last decade, he has trained in the kitchens of Hotel Murano (now known as 1K Hotel Paris) in Paris, France; 3-star Michelin restaurant, L’Osier in Ginza, Tokyo; and was also part of the opening team at Le Salon Jacques Borie in Shinjuku,where he worked as a sous chef. Chef Shinkai has acquired a variety of skills and knowledge in classic French cooking through his experience in these various French establishments, which he looks forward to showcasing avant-garde culinary techniques together with Chef Yamanaka at BÉNI.

Look forward to delectable sweet treats at BÉNI by Chef Tanoue, whose love for confectionery began at young age. He invested two years studying the art of perfecting Western sweets and desserts, before picking up traditional methods of baking at Ginza Wako, where he worked for four years. Additionally, the versatile talent is adept at plating and creating sugar art – skills which he picked up during his stint at Capitol Hotel Tokyo, where he worked as the division head specializing in entremets – and also headed the dessert kitchen of Miyakojima Tokyu Resort in Okinawa.