business
Original Iron Chef Rokusaburo Michiba Is Still Opening Restaurants at 95
Summary by The Tokyo Editorial Desk Tokyo Weekender
· September 3, 2026
· 1 min read
Story provenance No corrections
Summary created by The Tokyo Editorial Desk — automated, rule-governed Published by Tokyo Weekender Original story Read at the source (via Google News) Source published Sep 3, 2026 AI assistance Automated summary drawn from the source’s own published text Prepublication human review No — editorial rules, flagged-item review, and published samples
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Key points Hibiya Rokusantei is the name of the upcoming establishment, with a scheduled opening date of September 11. Legendary Japanese chef Rokusaburo Michiba is continuing his culinary career at 95.
Legendary Japanese chef Rokusaburo Michiba is continuing his culinary career at 95. He is still active in the kitchen, and a new restaurant is set to open. Hibiya Rokusantei is the name of the upcoming establishment, with a scheduled opening date of September 11. This new venture will feature Michiba's unique approach to Japanese cuisine.
Further details about the restaurant and its offerings are available. Michiba, known as the original "Japanese Iron Chef," has had a long and distinguished career in the culinary world.
The announcement of Hibiya Rokusantei marks a new chapter in his career, with more information about the restaurant to be found through other sources.
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Category: business Published: September 3, 2026 Source: Tokyo Weekender Reading time: 1 min
Frequently asked about this story
What is this story about? Legendary Japanese chef Rokusaburo Michiba is continuing his culinary career at 95. He is still active in the kitchen, and a new restaurant is set to open. Hibiya Rokusantei is the name of the…
When was this published? This article was first published on September 3, 2026 by Tokyo Weekender and curated for The Tokyo readers.
Who reported this story? This story was reported by Tokyo Weekender. To learn more about how The Tokyo selects and reviews stories, see our editorial standards .
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