The Nikko’s executive chef has a special approach to ingredients and tasting
BY ALTHEA ENGMAN Journal Staff
Ryosuke Higashino is the executive chef at the Hotel Nikko Guam. Photo courtesy of Hotel Nikko GuamRyosuke Higashino is the Hotel Nikko Guam’s newest executive chef, leading a team of about 60 individuals.
With more than 30 years of experience in the culinary field in Japan and abroad, and with 5-star luxury hotels to Guam restaurants under his belt, he told the Journal, “I was honored to join Hotel Nikko Guam as the executive chef.”
Higashino said he has had the opportunity to train and collaborate with talented local staff, allowing him and his team to create innovative dishes that reflect the spirit of Guam.
The unique island culture and the opportunity to blend local ingredients with international cuisine have been incredibly rewarding,” he said.
At the Benkay Japanese Restaurant Highasino’s influence can already be felt.
“We take pride in serving white shrimp cultivated in the pristine waters of Guam, prepared with authentic Japanese culinary techniques,” he said.
Benkay also receives sashimi and sushi selections directly from Toyosu in Tokyo, flown in fresh every Friday. Toyusu has one of the largest fish markets in the world.
Other Japanese ingredients are received via sea transport “a decision influenced in part by the Japanese heritage of our restaurant's head chefs,” Higashino said. These Japanese ingredients vary with the season, but his current favorite would be delicacies like crab, fugu, kuei, and squid sourced from Yobuko over the past year,” he said.
Additionally, “Hotel Nikko has continued to actively recruit chefs,” in the past year, Higashino said. The next step is to introduce fresh perspectives, new varieties to the menu, and ensure guests can enjoy an exceptional dining experience, he said.
Higashino says that rather than focusing on a specialty, “I take pride in my broad culinary knowledge and ability to adapt and refine dishes from various cuisines, but I do specialize in Western cuisine.”
Higashino’s culinary journey began at a Japanese restaurant in Washington, D.C. where he discovered his passion for the culinary arts. In the following years, Higashino worked under HidemasaYamamoto, a world-renowned executive chef of The Ritz-Carlton, Washington, D.C., at the age of 28.
According to Higashino, Yamamoto “had the honor of cooking for three generations of U.S. Presidents, Ronald Reagan, George Bush, and Bill Clinton.” In 2010, Yamamoto received the “Global Chef Award” from the World Gourmet Summit in recognition of his talent and exceptional culinary skills. Additionally, after Washington D.C., Yamamoto worked at the Mandarin Oriental Hotel, Tokyo to assume his first position as executive chef in which he contributed to the hotel's acquisition of the world's first six-star rating.
Working under Yamamoto led Higashino to his own senior roles as an executive chef in Singapore, Macau, and Dubai.
Higashino began his culinary journey as an assistant sushi chef in Maryland in 1995 at a local Japanese restaurant.
Higashino continued as a cook at the Westin Fairfax Hotel, then as a sous chef in the Chatham Bars Inn Resort & Spa in Massachusetts and at the Mandarin Oriental in Washington D.C. Higashino then moved to Japan and became a chef at the Mandarin Oriental in Tokyo for the next 12 years, working in both Asian and Italian dining.
Higashino became an executive chef in the Next Capital JV located in Singapore before moving to Macau to become an executive chef in Hide Yamamoto. He then moved to Dubai and became an executive chef in Dolce Sky.
He then made his way back to Japan as the head chef at the Osaka Bay Tower in 2018 before moving to Guam in February 2023 to take on his new role at the Nikko, with a philosophy on food that revolves around synergy and quality ingredients.
“I believe in the synergy of the entire team to create dishes that resonate with the local culture, delight our guests, and support our business objectives,” Higsahimo said. “Great cuisine starts with high-quality ingredients and my team and I prioritize this philosophy by sourcing the finest ingredients and working together to ensure every meal is a memorable experience.”
The primary focus Higsahimo and his team have on Hotel Nikko’s menus revolves around fostering a shift in individual perspectives through firsthand experiences with the cuisine. “We observe each dish, provide feedback to our chefs, then highlight what works well and what needs to be improved,” he said. The Nikko will be hosting a culinary event in July to celebrate local and international flavors.
Guests can enjoy their dining experience with Benkay, a Japanese restaurant with a wide selection of sake, Toh-Lee, a Cantonese style cuisine offering a buffet lunch and now dinner with a view of Tumon bay, and Magellan, a buffet serving a range of international cuisines. mbj
