Special Interview with Maya Kumegawa, Patissier Chef
The Royal Park Hotel Iconic Tokyo Shiodome
Mission: Impossible
A Patissier Chef’s Secret to Irresistible Sweets
As a Patissier Chef at The Royal Park Hotel Iconic Tokyo Shiodome, Maya Kumegawa stands out for his unique creative flair. His life journey influences the desserts he creates. Starting September 16, his original parfait menu is now available at the hotel’s 24th-floor bar lounge, THE BAR. The debut features one of fall’s seasonal treats—Shine Muscat grapes. With this creation, we get closer to discovering the true essence of Chef Kumegawa‘s skill in the art of sweets.
Maya KumegawaPatissier Chef, The Royal Park Hotel Iconic Tokyo Shiodome
What motivated you to become a patissier chef?
My father was my biggest influence. When I was a child, he worked at a hotel in Tokyo, and I grew up watching him. I especially remember the Christmas cakes he made for our family—the sweet aroma filling the room when the box was opened, and the joy of sharing that cake together. Even as a child, I realized that “sweets have the power to make people happy.”
After graduating from high school, I enrolled in culinary school and worked part-time at the Yokohama Royal Park Hotel while studying. Later, I joined the hotel full-time. At first, I wasn’t assigned to pastry, as I had hoped, but to the garde-manger, where I prepared appetizers and hors d’oeuvres. It was there that I trained under the guidance of Head Chef Akira Takahashi. His sense of presentation, his discerning eye for ingredients, and his uncompromising pursuit of beauty left a profound impression on me and significantly shaped my approach.
Looking back, I realize I always enjoyed creating things. As a child, I loved LEGO blocks, not so much following the instructions, but building entirely new shapes from scratch with my imagination. That passion for “designing something in my mind and bringing it into form” naturally led me to the profession of patissier.
Your new “Autumn Parfait” featuring Shine Muscat grapes has just been introduced. When translating the feeling of the season into a sweet, whether through color, aroma, or texture, what did you prioritize most?
For me, the most essential element is a sense of excitement. One example in this parfait is the addition of crispy kinako (roasted soybean flour). It’s an unusual pairing—you don’t usually imagine kinako in a parfait—and by introducing that crunchy texture, I wanted to spark a sense of curiosity: What will this taste like? That little surprise creates excitement for the guest. Of course, color is also something I carefully consider. Altogether, I would say this parfait is nothing less than an expression of my own art.
Beyond taste, what are the key aspects you prioritize regarding visual presentation and plating?
It’s all about the fusion of straight lines and curves. If it’s only straight lines, the look feels too rigid. If it’s only curves, it lacks definition. By placing something round at the center of a square plate, the whole impression softens. This balance—this interplay of straight and curved forms—is at the very heart of my artistic philosophy.
What do you want guests to find most appealing about your parfaits?
The essence of a parfait lies in how well the main ingredient’s flavor is elevated by the pluses and minuses of the accompanying elements. With the Shine Muscat as the centerpiece, I’ve created ten layers of flavors. As guests eat their way through the parfait, they can enjoy a variety of combinations and contrasts. My parfaits are designed so that even to the very last spoonful, the experience remains refreshing and light.
How do you usually discover and source new ingredients? And how often do you develop new recipes or menus?
To create something truly good and delicious, the encounter with the right ingredients is essential. That’s why I make it a point to attend exhibitions such as FOODEX JAPAN and Dessert Sweets & Bakery Festival whenever possible. Another key is close communication with our partner companies.
Regarding new recipes and menu development, I work on more than 20 to 30 projects annually. No matter what the ingredient is, being able to respond flexibly and make the most of it—that’s where the real skill of a patissier comes into play. It really feels like the world of Mission: Impossible sometimes (laughs).
As a patissier chef, what is your vision for the future?
I want to keep creating sweets that bring fresh discoveries and a sense of originality. Innovation is vital to me, and I want my desserts to reflect that spirit.
Outside of work, I recharge through surfing and other outdoor activities on my days off. I believe it’s essential to maintain a precise balance between work and personal life. Looking further ahead, I dream of owning a traditional Japanese-style house in the countryside, where I can freely pursue the things I love while continuing to express myself through my craft.
A Seasonal Treat to Spark Joy Even Before the First Bite
Presented alongside the beautiful finished parfait, we are excited to share an image sketch hand-drawn by Patissier Chef Maya Kumegawa. The casual strokes of his sketch reveal not only the plating ideas but also the playful creativity behind the dessert.
Next to it sits a list of ingredients—each carefully chosen. From the star of the season, Shine Muscat grapes, to vanilla ice cream, custard cream, roasted kinako (soybean flour), and crunchy cornflakes, every bite offers a new discovery.
With the photos, the sketch, and the ingredient list all visible, the story of this autumn-limited parfait begins even before you take your first spoonful.
Autumn Parfait “Shine Muscat Parfait”
Autumn Parfait “Shine Muscat”
About The Royal Park Hotel Iconic Tokyo Shiodome
With the concept of “New York Ambience,” this modern and stylish hotel offers a sophisticated stay in the heart of Tokyo. The high-ceilinged guestrooms on the upper floors provide an elegant space for executives, where sparkling city night views create a sense of tranquility and luxurious relaxation. Guests can enjoy a restaurant with an open kitchen, where chefs showcase their skills, as well as a bar that offers a serene escape from the city's bustle. Conveniently connected by underground passages to multiple train and subway lines, the hotel provides excellent access to airports.
Address: 1-6-3 Higashi-Shimbashi, Minato-ku, TokyoGuest Rooms: 480
Facilities: Restaurants, bar, banquet halls, meeting rooms
Access:
TEL: 03-6253-1111 (Main)
