Discover the essence of Kyoto fine dining at Four Seasons Hotel Kyoto, where refined culinary experiences await. Savour grilled meats, traditional sweets and lunch boxes expertly crafted for your Kyoto journeys — all complemented by views of our 800-year-old pond garden.
All Food and Drink
Edomae sushi
Sushi Ginza Onodera at Four Seasons Hotel Kyoto
Indulge in an authentic omakase experience at Sushi Ginza Onodera at Four Seasons Hotel Kyoto, our quintessential sushi restaurant. Our chefs craft Edomae sushi using premium ingredients from local markets, Tokyo’s Toyosu Market and Hokkaido. Highlighting the city’s rich culture, this experience includes a sushi counter made from 400-year-old Japanese cypress and tableware that blends regional influences, including Bizen ware from Okayama and Kiyomizu ware. Savour your meal as you gaze out at our Shakusui-en pond garden.
Steak and seafood
EMBA KYOTO GRILL
Our modern Kyoto steakhouse serves premium grilled meats alongside fresh seafood and local vegetables. Using techniques such as dry ageing and charcoal grilling, our chefs enhance the umami of carefully selected ingredients. Enjoy an exceptional steak restaurant experience in Kyoto, whether indoors with views of our pond garden or al fresco on the waterfront terrace.
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.
Crafted pastries, specialty coffees and curated cocktails
THE LOUNGE & BAR
By day, our modern lobby lounge serves a hand-dripped coffee and sophisticated afternoon tea, set against the backdrop of Shakusui-en, an 800-year-old heritage pond garden. As twilight falls, the space transforms into a refined bar showcasing Kyoto-inspired cocktails, premium Japanese liqueurs and light artisanal snacks.
In-Room Dining
Whether you want to share a romantic dinner, need to feed a hungry family or are looking for a quiet evening in the privacy of your room, our In-Room Dining menu offers Japanese and international favourites, alongside dishes from EMBA KYOTO GRILL, all just a tap away on your room’s iPad.
Takeaway
Perfect for at-home indulgence, our selection of seasonal items is crafted with care by our pastry and bakery team here at Four Seasons Hotel Kyoto.
Sweets and savouries
Seasonal Afternoon Tea
Enjoy Kyoto afternoon tea at EMBA KYOTO GRILL, featuring seasonally inspired savouries and elegant sweets crafted by our pastry chef – all served in a alongside views of our 800-year-old pond garden that transforms with season.
Edomae sushi
Sushi Ginza Onodera at Four Seasons Hotel Kyoto
Indulge in an authentic omakase experience at Sushi Ginza Onodera at Four Seasons Hotel Kyoto, our quintessential sushi restaurant. Our chefs craft Edomae sushi using premium ingredients from local markets, Tokyo’s Toyosu Market and Hokkaido. Highlighting the city’s rich culture, this experience includes a sushi counter made from 400-year-old Japanese cypress and tableware that blends regional influences, including Bizen ware from Okayama and Kiyomizu ware. Savour your meal as you gaze out at our Shakusui-en pond garden.
Steak and seafood
EMBA KYOTO GRILL
Our modern Kyoto steakhouse serves premium grilled meats alongside fresh seafood and local vegetables. Using techniques such as dry ageing and charcoal grilling, our chefs enhance the umami of carefully selected ingredients. Enjoy an exceptional steak restaurant experience in Kyoto, whether indoors with views of our pond garden or al fresco on the waterfront terrace.
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.
Crafted pastries, specialty coffees and curated cocktails
THE LOUNGE & BAR
By day, our modern lobby lounge serves a hand-dripped coffee and sophisticated afternoon tea, set against the backdrop of Shakusui-en, an 800-year-old heritage pond garden. As twilight falls, the space transforms into a refined bar showcasing Kyoto-inspired cocktails, premium Japanese liqueurs and light artisanal snacks.
In-Room Dining
Whether you want to share a romantic dinner, need to feed a hungry family or are looking for a quiet evening in the privacy of your room, our In-Room Dining menu offers Japanese and international favourites, alongside dishes from EMBA KYOTO GRILL, all just a tap away on your room’s iPad.
Takeaway
Perfect for at-home indulgence, our selection of seasonal items is crafted with care by our pastry and bakery team here at Four Seasons Hotel Kyoto.
Sweets and savouries
Seasonal Afternoon Tea
Enjoy Kyoto afternoon tea at EMBA KYOTO GRILL, featuring seasonally inspired savouries and elegant sweets crafted by our pastry chef – all served in a alongside views of our 800-year-old pond garden that transforms with season.
Events
A Taste of Wagashi Tradition at Fuju
Available through November 9
Savour the gentle complexity of Tamba Kuromame Anmitsu, a traditional Japanese dessert. Made from Tamba black soybeans, a Kyoto specialty, this refined treat is served with two types of agar jelly, rice flour dumplings and seasonal fruit. JPY 3,200.
Reserve now
Journey Through Japan: Kyoto Meets Aomori at EMBA KYOTO GRILL
Available for lunch and dinner through November 30
Discover the abundance of the Aomori Prefecture with specialties like duck leg confit and seared scallops with Kyoto white miso foam. The region’s famed apples and garlic make a flavourful addition to this seasonal degustation. Four-course lunch: JPY 7,000; five-course lunch: JPY 10,500; five-course dinner: JPY 17,000.
Reserve now
Jing Tea Cocktails at THE LOUNGE & BAR
Available through November 30
Raise a toast to autumn with our Jing Tea cocktails. Sip Pomme en Fleur, swirled with raspberry rose tea, cider and our own maple-cinnamon syrup, or wind down the night with Nuit Fumée, a smoky blend of chai tea, pear liqueur and cider. JPY 3,800 each.
Call for details
Fleur d’automne: Autumn Afternoon Tea with Charles-Henry Lebourg at EMBA KYOTO GRILL
October 1 – November 30, 12:00 noon, 12:30 pm, 2:30 pm or 3:30 pm
Inspired by jewel-like tarts, this autumn afternoon tea showcases a collaboration between renowned chef Charles-Henry Lebourg and Executive Pastry Chef Yoshihide Hamamoto. Enjoy seasonal creations such as persimmon tarts and a Shine Muscat tarts, complemented by jambon-beurre made with soba flour bread and homemade white ham. JPY 8,400.
Reserve now
Omakase Courses at Sushi Ginza Onodera at Four Seasons Hotel Kyoto
Available for dinner
Savour the refined pleasures of Edomae-style sushi at our sleek counter carved from a 400-year-old Japanese cypress. Crafted with fresh ingredients from markets in Kyoto, Hokkaido and Tokyo, this omakase experience unfolds a variety of seasonal appetizers and fresh nigiri. Seasonal omakase: JPY 29,500; signature omakase: JPY 37,500; chef’s special omakase: JPY 49,500.
Reserve nowMeet the team
Yoshihide Hamamoto
Executive Pastry ChefAfter graduating from the Ecole Supérieure de Pâtisserie Tsuji, Executive Pastry Chef Yoshihide Hamamoto honed his skills at restaurants in Osaka and Nagoya before joining Four Seasons Hotel Tokyo at Marunouchi. In 2007, he expanded his career internationally at Four Seasons in Beverly Hills, eventually returning to Marunouchi to rise to the role of Pastry Chef. His next move took him to Four Seasons Hotel Singapore as Executive Pastry Chef, before leading the pastry team at Four Seasons Hotel Kyoto until 2021. Now, back in Kyoto, he is ready to explore additional avenues for creativity.
“Japan’s exceptional fruit variety, with its unique sweetness, sourness, and texture, inspires my pastries, telling the story of the country’s natural abundance.”
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