In line with the latest government announcement, alcoholic beverage services are currently suspended at PIGNETO, VIRTÙ, est and The Lounge. Alcoholic beverages service are still available through In-Room Dining. For details on the current operation hours, please visit each dining outlet's page.
Our apologies for any inconvenience that this regulation may have caused. We appreciate your kind understanding.
All Food and Drink
Experience the joy of abbondanza (a life of plenty) at PIGNETO, where every meal is a relaxed, family-style affair. Sit beside one of the open show kitchens and watch our expert chefs craft seasonally inspired Italian cuisine, or step out onto the lively outdoor terrazza and savour sweeping Tokyo views alongside a selection of Milanese aperitivi.
Feast your eyes on the open show kitchen as Michelin-starred Chef Guillaume Bracaval crafts innovative French cuisine inspired by the Japanese terroir. Enjoy a spirited meal in the sophisticated, modern dining room with panoramic Tokyo views.
Pay homage to the art of drinking at VIRTÙ, where our head bartender employs modern Japanese techniques to reinterpret classic French flavours using our world-leading collection of vintage French spirits and rare cognacs.
- THE LOUNGE
Experience afternoon tea with a decidedly Japanese twist at THE LOUNGE, where our wagashi artist and Japanese pastry chef work together to create a colourful and imaginative selection of delectable sweets and savouries in a convivial setting – all topped off with Imperial Palace views.
- In-Room Dining
Whether it’s a late-night meal, breakfast in bed or a midday pick-me-up, make your selection from our extensive menu and we’ll provide an incredible dining experience in the comfort and privacy of your guest room or suite.
Discover our selection of takeaway cakes and gifts.
Meet the Team
MARCO RIVAExecutive Chef
During his childhood along the shores of Italy’s Lake Como, Executive Chef Marco Riva developed a love of food and cooking. He turned his passion into a global career before beginning his Four Seasons tenure in Jakarta. In his current post, he relishes every opportunity to craft imaginative dishes infused with nostalgia and a sense of abbondanza – “a life of plenty.”
“Italian cuisine is generous and cosy – it’s food for the soul.”
YUSUKE AOKIExecutive Pastry Chef
Multiple award-winning Executive Pastry Chef Yusuke Aoki discovered his talent for dessert-making at a French pastry boutique in Shiga, Japan. The pastry chef and chocolatier honed his skills at hotels and patisseries around the world, including a stint at Four Seasons Resort Bali at Jimbaran Bay, before returning home to Japan to oversee the Hotel’s pastry program.
“The ‘whoa’ look on someone’s face when they taste my dessert makes all the effort worth it.”
- JUNE 1 TO JULY 31 at 11:00 am, 1:00 pm and 3:30 pmView menu
MANGO SUMMER AFTERNOON TEA
This multi-sensory Afternoon Tea features twelve signature sweets and savouries, vibrant with tropical fruits and fine detailing. Taking centre stage are luscious Japanese mangoes, in season during the early summer months, with pineapple, lime and passion fruit adding their bright flavours. JPY 8,855 (JPY 7,084 for 11:00 am seating).
- LUNCH & DINNERView menu
A Trip Around Italy
Travel to Italy in the heart of Tokyo. Each month PIGNETO unveils a special menu that transports patrons to a different Italian region. This June discover the delicious charms of Sicily, a historic island with a warm climate and sparkling coastline. Select entrées include swordfish, oranges and modica (cacao), a signature Sicilian product. JPY13,000 per person.
- BEGINNING JUNE 10
SUMMER TRUFFLE COURSE
Discover a luxurious, limited-edition course starring seasonal truffles. Chef Guillaume Bracaval’s signature Tofu Cheese is decorated with summer truffles table-side, while Pastry Chef Michele Abbatemarco crafts an exquisite dessert featuring chocolate gateau served atop a truffle.
- DISCOVER YOUR LOCAL MASTERDISH
Created with artistry, driven by taste and enriched by connection. Reunite with loved ones over Peau de Soja – a culinary Masterdish developed by Chef Guillaume Bracaval. Available at est, the “Tofu Cheese” is a modern marriage of the two traditions – a cheese course customarily served to signal the end of the main course and the start of dessert, and a nod to Japanese culinary belief that “cheese” is made of soy.