Longing for “Pure-White Chef Coat and Tall Hat”, Chef Hiroyuki Sakai first began cooking at the age of 17. Owner of La Rochelle for more than 40 years, all the guests he welcomed at La Rochelle, his friends and family, have been continuously supporting him. Motivated by the precious opportunity to meet guests and their smile in the restaurant is what drives this Iron Chef’s passion for cooking. He has also been awarded the Chevalier de l’ordre du Merite Agricole from France and the Gendai No Meikou (Contemporary Master Craftsman) from Ministry of Health, Labour and Welfare (MLHW). Chef Sakai’s dishes are well-known for their beautiful tone of a colour and the Japanese Kaiseki-Style decoration.