Toru Hirakawa was born in Sapporo, Hokkaido, Japan. After graduating from a culinary school in Tokyo in 2005, he started his career at "Mikuni Sapporo" at the JR Tower Hotel Nikko Sapporo. He then spent five and a half years at the Michelin three-starred Gastronomy "Joel Robuchon" followed by about three years at the Park Hyatt Tokyo's "New York Grill & Bar". He gained further experiences as a Chef de Partie at some of Tokyo's most renowned restaurants. In 2017, he became a sous chef at "NAMIKI667"at Hyatt Centric Ginza Tokyo, seeking new challenges for hotel opening. The following year, he was promoted to a chef at the same hotel. In 2022, he joined The Tokyo EDITION, Toranomon as a banquet chef, and in 2023, he was appointed as a chef with the opening of The Tokyo EDITION, Ginza. He is currently working on a new concept of cuisine, saying, "I want to create a dish that will resonate with our guests as a team, while bringing the best out of ingredients and exploring the unique cuisine of Ginza, Tokyo."