All Food and Drink

  • Steak and seafood

    Emba Kyoto Chophouse

    Our modern steakhouse serves premium grilled meats alongside fresh seafood and local vegetables. Using techniques such as dry ageing and charcoal grilling, Argentinian chef Sebastian Ariel Barcudes brings out the umami of his carefully selected ingredients – best enjoyed indoors with pond garden views or al fresco on the waterfront terrace.
  • Modern, seasonal delights

    Brasserie

    Meet up with friends and mingle indoors by the fireplace, grab a seat at the sleek and modern bar, or, book a table on the large waterside terrace overlooking the pond garden and enjoy the uncomplicated, seasonal menu at our relaxed, light-filled brasserie.
  • Sushi

    Sushi Wakon

    Edomae Sushi Wakon offers an intimate and interactive experience as you watch as our chefs create stunning dishes made with top-quality ingredients flown in daily from Tokyo’s Toyosu market. Enjoy this unforgettable dining affair either at the 8-metre- (26-foot-) long Hinoki counter or in one of our two private dining rooms.
  • Traditional Japanese tea

    Fuju

    Follow the pathway through our 12th-century Shakusui-en pond garden and cross the glass bridge for a traditional Japanese experience at Fuju lounge. Fuju serves local delights, including expertly crafted local sweets and matcha tea. In the evenings, sip a glass of Kyoto sake or premium champagne while on the terrace, which provides the perfect opportunity to gaze at the pond’s reflection.
  • Takeaway

    Enjoy seasonal tastes in the comfort of your home. A selection of gift items is also available.
  • In-Room Dining

    Whether you want to share a romantic dinner in the privacy of your room, need to feed a hungry family or are looking for quiet evening in, our in-room menus feature Japanese and international favourites, as well as items from Brasserie, all just a tap away on your room’s iPad.
  • Pastries and baked goods; Specialty coffees and teas

    The Lounge & Bar

    Enjoy a hand-dripped cup of coffee or relax with a Kyoto-inspired cocktail in a comfortable seat in our modern lobby lounge.
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Steak and seafood

Emba Kyoto Chophouse

Our modern steakhouse serves premium grilled meats alongside fresh seafood and local vegetables. Using techniques such as dry ageing and charcoal grilling, Argentinian chef Sebastian Ariel Barcudes brings out the umami of his carefully selected ingredients – best enjoyed indoors with pond garden views or al fresco on the waterfront terrace.

Modern, seasonal delights

Brasserie

Meet up with friends and mingle indoors by the fireplace, grab a seat at the sleek and modern bar, or, book a table on the large waterside terrace overlooking the pond garden and enjoy the uncomplicated, seasonal menu at our relaxed, light-filled brasserie.

Sushi

Sushi Wakon

Edomae Sushi Wakon offers an intimate and interactive experience as you watch as our chefs create stunning dishes made with top-quality ingredients flown in daily from Tokyo’s Toyosu market. Enjoy this unforgettable dining affair either at the 8-metre- (26-foot-) long Hinoki counter or in one of our two private dining rooms.

Traditional Japanese tea

Fuju

Follow the pathway through our 12th-century Shakusui-en pond garden and cross the glass bridge for a traditional Japanese experience at Fuju lounge. Fuju serves local delights, including expertly crafted local sweets and matcha tea. In the evenings, sip a glass of Kyoto sake or premium champagne while on the terrace, which provides the perfect opportunity to gaze at the pond’s reflection.

Takeaway

Enjoy seasonal tastes in the comfort of your home. A selection of gift items is also available.

In-Room Dining

Whether you want to share a romantic dinner in the privacy of your room, need to feed a hungry family or are looking for quiet evening in, our in-room menus feature Japanese and international favourites, as well as items from Brasserie, all just a tap away on your room’s iPad.

Pastries and baked goods; Specialty coffees and teas

The Lounge & Bar

Enjoy a hand-dripped cup of coffee or relax with a Kyoto-inspired cocktail in a comfortable seat in our modern lobby lounge.
Explore Japanese cuisine from start to finish as you experience a traditional tea ceremony, dine with a loved one in our 800-year-old garden and learn the nuances of sake.

Featured Culinary Experience

Culinary Experiences

Events

  • December 1 – March 12

    Japanese Afternoon Tea at Fuju

    Discover a tea set of sweets and savouries, intricately arranged in a two-layer bento box and served with a cup of matcha tea, hojicha (roasted Kyoto green tea) or a hojicha latte. Gaze out at the seasonal vistas of our Japanese pond garden as you savour this experience. JPY 6,500 per person. 48-hours’ advance reservation is required.
  • JANUARY 9 – MARCH 12, 12:00 NOON – 2:30 PM AND 3:00 PM – 5:30 PM

    STRAWBERRY AFTERNOON TEA at The Lounge

    Discover strawberries at their peak during this limited-time Afternoon Tea experience. Varieties such as Amaou are showcased in different forms and textures, including sorbets, jellies and mousses. Weekdays: JPY 7,000 per person; weekends: JPY 7,800 per person.
    Reserve now
  • JANUARY 20 – MARCH 19

    KYOTO GOURMET TOUR LIMITED COURSE LUNCH & DINNER at Brasserie

    Embark on a culinary journey with our chef’s curated course menu, showcasing seasonal ingredients. Complement your experience with beverage pairings. Three lunch or dinner courses with two beverages: JPY 7,000; six dinner courses with three beverages: JPY 15,000.
    Reserve now

Meet the Team

Giovanni D'Alessandro

Giovanni “Gianni” Battista D’Alessandro

Director of Food & Beverage and Culinary Operations
Hailing from the coastal region of Sicily, Giovanni “Gianni” Battista D’Alessandro brings with him an Italian warmth and energy, along with extensive global experience with top-tier luxury brands – the perfect combination to usher in a new era of food and beverage at our Hotel. With a diploma in hospitality from Italy, Gianni began his career at an independent restaurant in Paris, then honed his skills at five-star hotel kitchens in Geneva. In 2008, he moved to Australia for an intensive stint in molecular gastronomy, followed by chef de cuisine roles in Switzerland and India. Gianni is no stranger to Four Seasons, having previously worked as Executive Chef at Four Seasons Hotel Shenzhen and Director of Food & Beverage at Four Seasons Resort Maldives at Kuda Huraa.

“My love of hosting comes from my family and my community.”