Our team

Shimpei Terada
President
Shinpei Terada

When I joined the company, I was an utter novice when it came to food and drinks. Yet now I stand together with people who have mutually supported one another and through all our hard work we were able to bring back T.Y.HARBOR from the risk of closing. After that, we saw how Tennozu grew bit by bit, and we were able to open a variety of restaurants in the heart of Tokyo as well, but through all our progress we kept thinking to ourselves, what kind of restaurant would we want to go to? In that sense, a restaurant where customers will come and will prosper as a result of that is, for me, one whose self-expression reflects both that of the customers and the personnel who work there.

A restaurant is a strange world. It is born out of the involvement of many different people, and brings together people from different generations, academic backgrounds, nationalities and genders, treating them all equally and allowing them all to enjoy themselves. I intend to continue feel the power of such worlds, and to work to protect them while moving forward with new challenges. Please come experience our worlds and enjoy yourself.

> Experience

After graduating from Keio University, Shimpei went to University of California, San Diego to study international business at Graduate School of Int’l Relations and Pacific Studies (IR/PS). During his graduate study, he spent one year in Beijing to study Mandarin Chinese, and worked for a Taiwanese company in Taipei after graduation. Shimpei came back to Tokyo in 1999 to restructure business at T.Y.HARBOR with David Chiddo and Joseph Suceveanu.
David Chiddo
Senior Advisor
David Chiddo

One my greatest pleasures in life is to share good food, wine and a special time with my family and friends. I enjoy my time here in Tokyo managing one of the most successful restaurant companies, producing and developing different concepts that can be enjoyed by a wide audience of customers who have different tastes and budgets. Our focus has been on offering the best quality, taste and value for money while giving our guests exceptional service in relaxing and comfortable atmosphere. Our mission each and every day is to do better than the day before and guarantee our customers satisfaction. My motto is to keep it simple and keep it "real". I look forward to welcoming you to one of our restaurants.

> Experience

David was born and raised in New York city and this is also where his culinary adventure began at a very early age. Tasty home cooked meals prepared by his Italian grandmother instilled a desire to pursue a career of pleasing people’s taste buds and hearts. David began cooking in earnest in New Orleans, and then attended the C.I.A. in Hyde Park NY. Upon graduation, David moved west to L.A. where he would spend the next 10 years perfecting his cooking skills and restaurant management style. Headhunted by a respected Japanese F&B company, he moved to Tokyo where he has spent the last 18 years. David worked with Royal Foods directly and also as a consultant for several large F&B companies here in Japan before finally connecting with T.Y.EXPRESS For the last 12 years together with the president Shimpei Terada, David has been creating and managing all of T.Y. ‘s restaurant operations. With an enduring passion and love of the hospitality industry David never tires of his life around food, family and friend’s.
Joseph Suceveanu
Senior Vice President
Joseph Suceveanu

I was born and raised in Europe. At the present time, I am residing in the USA, traveling between the USA and Japan. My fascination with the restaurant business began approximately thirty years ago. I opened my own restaurants in the USA (American cuisine, Italian cuisine, French cuisine, steakhouses). I opened my first restaurant in Las Vegas, and then I opened several restaurants in Los Angeles.
I opened the first il Forno Trattoria location in Los Angeles in 1985 (which is still open at the present time).
I have also been a consultant and advisor in the restaurant business in Asia. I have opened restaurants in Thailand, Hong Kong and Korea. About twelve years ago, I was invited to join the T.Y.HARBOR restaurant operations together with the President, Shimpei Terrada. We are still working together, managing all of the TY restaurants.
I have always enjoyed the hospitality and restaurant business. I like to have a hands-on approach to achieve a successful operation.

Masato Tajima
Operation Manager
Masato Tajima

I was a twentieth-century boy, and for a period of thirty years, I was so caught up in the restaurant industry, that I hadn’t even noticed that it had become the twenty-first century, and that the prime of my life was passing by. Regardless of the fact that I have spent more than a quarter of a century involved in the restaurant industry, for some reason I have never once been bored. In fact, things have gotten too interesting for me to ever be bored. There is a strange magic (attraction) to this business that words cannot describe. I have selfishly come to believe that I am favored by the Gods of Food and Drink that administer that magic. I might not have much of a life left in the restaurant industry, but I plan to give my all to seeing this business succeed and prosper. Younger people have nothing on me!

Tetsuo Fukuda
Company Chef
Tetsuo Fukuda

Hearing someone say that the food was delicious, thank you, is an instant of returning self-confidence and encouragement, the likes of which are unsurpassed when it comes to motivation and a sense of accomplishment. When planning menus, we put a lot of thought into the safety and reliability of the food as well as the maintainability and stability of the quality, pursuing tastes that suit our ingredients while taking great to maximize the inherent flavors (and affinities) within the menu. The use of the word ‘simple’ in cuisine refers less to the appearance of food as it is arranged and more to the optimal combination of ingredients. My themes in cuisine will continue to be food that is delicious when you eat it, and food that allows you to experience its richness and pleasure as well.

Shinya Morikawa
Product Division Manager
Shinya Morikawa

I am fast approaching my mid-forties, and about my waist there are the tell-tale signs of flab. If I were to use a school analogy, have I graduated from the college of my career life? More and more, I continue to be confronted by the harsh realities of the difficulties of working in food, and I reflect upon the pleasure every day. My life as a worker here is beginning to warn me off. Drinking too much, eating too much, gastric dilation, gout…. From now on I have to go a little bit easier on my body…. I have always said that our restaurants should be particular about food safety, taste and customer happiness, such that whenever a customer walks into a restaurant, the taste sensation that awaits him or her should exceed expectations by two or three bounds. “No matter what you say, food should be good and cheap, and it’s best if you put your heart into it.” I’m always strolling around Tennozu, so if you see me, just say hello.

Mitsuru Soma
Shibuya Division
General Manager
Mitsuru Soma

I joined the company when CICADA opened, and then quickly moved to T.Y.HARBOR, whereupon I firmly put down roots in Tennozu, such that my history became intertwined with that of T.Y.HARBOR. T.Y.HARBOR is the only microbrewery within the 23 wards of Tokyo, and the taste of our beer is truly a cut above! I love the taste so much that I've gained weight as a result over the years…. Please come to Tennozu to try a beer I bet you’ll never expect you’d have found in Tokyo. Delicious food and delicious drinks that you can’t find anywhere else are waiting for you right here in our Tennozu location.

Kenichi Saito
Omotesando Division General Manager
Kenichi Saito

I’ve been working in the restaurant industry for just over twenty years, but nearly all of that has been spent with this company. What makes T.Y.EXPRESS such a great company is that there are a lot of people here who have been working here even longer than I. I have been a lot of wonderful people and have really grown. My motto when it comes to work is that I have the most fun. There are five reasons why I really love this job.
1. It is a job that maximizes the use of the five human senses (sight, smell, hearing, taste and touch).
2. The desire to eat and to drink is shared by both the poor and the rich in order to live, and there is a fairness in a job that provides that.
3. I can feel a bond between the customers who choose CICADA out of all the other restaurants there are to choose from.
4. The joy I feel when a customer naturally smiles and says how delicious or how good the food was.
5. A restaurant is a location that not only satisfies the stomach, but also satisfies people’s hearts.

Hideo Takano
Tennoz Division
General Manager
Hideo Takano

Two decades have flown by since I started working in the restaurant industry while I was still in college.
"To eat together is to live together."
That is what I believe, thanks to all the wonderful things that have happened to me due to my involvement in the culture of fine food and fine dining.

In the Tennozu area, we got our start with T.Y. Harbor. It eventually developed into an entire waterfront complex, where customers can enjoy themselves at their leisure from 8 AM until 2 AM as part of the Canal Renaissance Project.

I will always work hard, so the Tennozu area will continue to grow as a social hub for customers, our staff, and all lovers of fine dining.

All of us here at Tennozu look forward to seeing your smiling faces.

Kazunobu Iwamoto
Executive Division
Executive chef
Kazunobu Iwamoto

 

Kazuaki Takanari
Wine Director
Kazuaki Takanari

It’s been five years since I took on the job of managing the wines for all of the restaurants. On a busy day, I taste between 300 and 400 varieties of wines to choose those that will be served at the restaurants. The point that is most important to me as I choose wines is what do I see when I drink the wine? Expensive and delicious wines are a matter of course. But you bore quickly if all you taste is richness. You can really feel the thoughts of the people who made the wine, as they squeeze them in with the grapes. I choose wines in the hopes that at least one more person will learn that as they drink the wine. And if I can convey that wine is not a difficult thing but a fun thing, that is the greatest joy of my work.

Akemi Toda
Customer Relation Manager
Akemi Toda

Each of our restaurants has a different concept, and allows you to enjoy different cuisines and spaces. For me, working in guest relations, where I get to visit the different restaurants every day and meet with guests, is an ideal job. For example, one day a guest I met having lunch at CICADA I also happened to run into having dinner at beacon. I was very happy to realize that our guests were able to differentiate among our restaurants because the concepts are different. Since you never know when and at which restaurant I’ll be, if you happen to see me, please do say hello .