Call us to book your table. +965 2200 6200 Online Reservations
Panoramic city views set the scene for a lively meal at our rooftop hot spot. Signature flavours such as meat from the robata grill, steamed bao dumplings and a teppanyaki cuisine combine for an Asian feast.

Hours

Dinner
5:00 pm – 12:00 midnight
Closed on Sundays
A chef works on a Schichirin with an open flame.

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Dinner

Signature Dishes

  • Sliced yellowtail tuna, jalapeno, green chili, and leche tigre dressing on a grey stoneware plate
    Yellowtail Carpaccio

    Sliced Yellowtail Tuna, Jalapeño, Green Chili, Leche Tigre Dressing

  • Two green leaves filled with spoonfuls of lobster tartare plates on a rectangular slate-grey dish
    Shiso Tempura

    Lobster Tartare, Yuzu Mayonnaise Mango, Green Apple, Lemon, Caviar, Chives

  • Overhead view of two slices of wagyu beef on a small stone-fire grill
    Luxury Bite

    Wagyu Beef, Foie Gras, Caviar, Truffle

  • Small serving of tuna tartare topped with caviar plated in a rounde stone bowl surrounded by ice
    Tuna Tartare

    Ponzu Sauce, Caviar, Crispy Rice

  • Flourless sponge, manjari cremeux, cranberry, ginger confit, chocolate crumble, galangal ice cream, matcha rocks and dry meringue plated in a shallow grey stone bowl
    The Zen Rock

    Flourless Sponge, Manjari Cremeux, Cranberry, Ginger Confit, Chocolate Crumble, Galangal Ice Cream, Matcha Rocks, Dry Meringue

  • Six crispy rolls lined up in a row on a rectangular slate-grey platter
    Blow-Torched Roll

    Deep-fried Maki, Tuna, Salmon, Tobiko, Mayo, Teriyaki, Pistachio, Hamachi

  • Glazed yellow miso wrapped in white paper and surrounded by craked pieces of clay plated in a shallow stone bowl
    Black Cod in Clay

    Yellow Den Miso Glaze, Ginger Sprouts

  • Wagyu ribs, jasmine rice, shiitake mushrooms, Chinese chive, bok choy sprouts, own jus and spring onions served in a black stone pot
    Stone Pot Rice Wagyu Beef Tips

    Wagyu Ribs served with Jasmine Rice, Shiitake Mushrooms, Chinese Chive, Bok Choy Sprouts, Own Jus and Spring Onion

Highlights

  • Masterdish – Spice It Up Mocktail

    Enjoy our Spice It Up mocktail – a culinary Masterdish created by Mixologist Christopher Boom Verzosa. Available exclusively in Sintoho, Spice It Up brings together flavours bursting with the spirit of Southeast Asia. By balancing its fruit-forward character with subtle additions of pandan leaf, spices and a hint of chili, it makes the perfect pairing with Sintoho’s Asian cuisine.

  • Two people sit at a table filled with baskets of dim sum and a green cocktail with a plume of smoke floating up from the cocktail
    Dim Sum Bites, Savoury Delights

    Savour a fusion of edgy eats and rhythmic beats at Sintoho. Gather with friends to enjoy an intricate art of dim sum. These bite-sized delights from across Asia are expertly crafted in the traditional style and ready to be paired with our house mocktails.

  • Structural cream-colored dessert with a dollop of green and a glass-like sheet of gold
    A Vegan Culinary Journey

    Dive into vegan culinary masterpieces served with a piquant twist by Chef Thierry Pappilier and highlighting the essence of Asia. Immerse yourself in creations such as Mapo Tofu, Cha Soba and Mango Pudding. Join us for an unforgettable dining adventure.

Meet The Team

Man with short dark hair wears a black chef's jacket with red trim and stands with arms akimbo in front of a wall comprised of hollow grey squares

Wattana Lai-On

Asian Chef, Sintoho
Driven by a fiery creativity, Chef Wattana Lai-On’s dazzling 25-year career has its roots in his Thai childhood. Watching his mother cooking for the family with a sense of flair and fun instilled a culinary curiosity in the young Wattana and inspired him to set his sights on hospitality. From China to Cyprus and across the Gulf, Wattana has been dedicated to sharing the vibrant Asian food scene with as many people as possible. Thrilled to begin a new chapter at Four Seasons, Wattana brings his culinary art to Kuwaiti gourmands through signature dishes such as yellowtail carpaccio with sliced yellowtail tuna, jalapeño, green chili and leche tigre dressing.

“I’m driven to create magic for every guest through my passion for Asian cuisine.”

A bartender with a dark hat, apron and tattoos.

Christopher “Boom” Verzosa

Mixologist
Renowned for his boundary-pushing craftsmanship and vibrancy, Christopher Verzosa – known as “Boom”– brings innovative care and compassion to our Hotel’s Sintoho restaurant.

“I work to balance the flavours of different dishes, so that each drink plays a powerful role in the overall culinary experience of Sintoho.”

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