All Food and Drink
- 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 Wakon
The vision of Master Chef Rei Masuda, our one-Michelin-starred restaurant offers an intimate and interactive experience as you watch as our master chefs create stunning dishes made with top-quality ingredients flown in each day from Tokyo’s iconic Tsukiji market – either at the 200-year-old, 10-seat Hinoki counter, or in one of our two private-dining rooms.
- 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.
- 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 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.
- 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.
Events
- March 16 – April 9, 12:00 noon – 2:30 pm and 3:00 pm – 5:30 pm
Sakura Afternoon Tea
Highlighted by blossoms in the pond garden, exquisite sakura-scented sweets, including roll cake and butter sandwiches, accompany flavourful savouries like sakura shrimp, spring vegetables and other seasonal delicacies. Contemplate of the cherry blossoms from the comfort of The Lounge & Bar, elevated by a riot of blossoms at the table and your choice of 22 varieties of Ronnefeldt tea. Invite someone special and share the joy of encroaching spring. JPY 5,300, 5 types of sweets, 4 types of savouries, 2 types of scones and welcome drink included.
- March 16 – April 12, 11:30 am – 2:30 pm
Evoking Blossoms Adrift on the Wind Sakura Lunch
Chef de Cuisine Ryuji Koga focuses all of his talents to create a five-course sakura lunch menu for the Brasserie. Firefly squid is paired with scallops from Hokkaido, accented by tangy Tosa vinegar and scented with cherry blossoms in a tartare presentation. Succulent cherry salmon is plated with spring cabbage and field mustard.
- January 18 – March 22, 10:00 pm – 11:30 pmDetails
Winter Dome by Four Seasons Hotel Kyoto
Join us this winter at Four Seasons Hotel Kyoto for the ultimate dining experience – a collaboration with prestige Champagne Maison Perrier-Jouët from January 18 to March 22 under the warmth of two heated domes. Sit back, relax and enjoy free-flow of Perrier-Jouët Grand Brut with your family and friends overlooking our historic Shakusui-en pond garden.
EXECUTIVE CHEF
NICHOLAS OWENGrowing up in New England, where men always gather around the barbecue to grill together, Chef Nicholas eschews the fine dining and formal approach in favour of a casual, comfortable environment where people come together to share great food.
“I believe history, culture and modern flair convene right here in the Hotel and it’s our role as craftsmen to ensure the guests leave with incredible memories: of the food, the setting, the service, and of how they felt so relaxed that they could truly be themselves.”
Culinary Experiences
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A sip of traditionA scenic walk across a glass bridge leads you to our intimate tea house, Shakusui-tei, nestled in our historic ikeniwa, where a tea master waits to introduce you to the solemn art of a traditional tea ceremony. Please make your reservation at least one week in advance.
![Sushi chef prepares fish behind bamboo display, Sushi wakon bar]()
Delight in the detailsIn addition to the masterfully trained chefs at Sushi Wakon, the entire restaurant is a testament to Japanese craft and design. Evidence ranges from the rotating selection of regional artwork in the dining rooms, to the handmade metal tiles that celebrate Origami and Kumiko, to our centrepiece: an 8-metre long sushi counter made from a single piece of Japanese cypress, handcrafted by one of Japan’s greatest craftsmen 200 years ago.
![Pourover coffee array]()
Meet us for a drinkTry something new from Brasserie’s long list of local Kyoto and Japanese beers, as well as rare local sakes and innovative cocktails. Not sure what to order? Let our seasoned bartenders recommend something special.
