All Food and Drink

  • Italian

    PIGNETO

    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 terrace and savour sweeping Tokyo views alongside a selection of Italian aperitivi.
  • French

    est

    Chef Guillaume Bracaval crafts contemporary Japanese-French cuisine at Michelin-starred est, which is known for its eco-conscious approach to fine dining. By sourcing 95% of ingredients locally, our team supports independent farmers, fishermen and foragers across Japan.
  • Snacks and cocktails

    VIRTÙ

    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.
  • Sweets and savouries, Afternoon Tea

    THE LOUNGE

    Take afternoon tea to new heights with a colourful and imaginative selection of seasonal sweets and savouries against the beauty of Tokyo afar. Indulge in delectable dishes and toast to life’s special moments as you enjoy live music and unobstructed sky-high 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.
  • Gift items

    Takeaway

    Celebrate in the comfort of your own home with artful cakes for all occasions. A selection of cookies, chocolate gifts and homemade pizza from PIGNETO is also available.
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Italian

PIGNETO

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 terrace and savour sweeping Tokyo views alongside a selection of Italian aperitivi.

French

est

Chef Guillaume Bracaval crafts contemporary Japanese-French cuisine at Michelin-starred est, which is known for its eco-conscious approach to fine dining. By sourcing 95% of ingredients locally, our team supports independent farmers, fishermen and foragers across Japan.

Snacks and cocktails

VIRTÙ

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.

Sweets and savouries, Afternoon Tea

THE LOUNGE

Take afternoon tea to new heights with a colourful and imaginative selection of seasonal sweets and savouries against the beauty of Tokyo afar. Indulge in delectable dishes and toast to life’s special moments as you enjoy live music and unobstructed sky-high 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.

Gift items

Takeaway

Celebrate in the comfort of your own home with artful cakes for all occasions. A selection of cookies, chocolate gifts and homemade pizza from PIGNETO is also available.
Great food, great company – there’s no better combination. From private sushi dinners, to intimate whisky experiences, light up your stay with our tailored collection of inspiring gourmet adventures.

Featured Culinary Experience

Culinary Experiences

Call us to learn more about Masterdish. +81 3 6810 0600 Contact us

Events

  • March 1 – April 30

    Spring Afternoon Tea at THE LOUNGE

    Indulge in our Spring Afternoon Tea adorned with pastel colours. Cherry blossoms and spring flowers decorate THE LOUNGE, creating an atmosphere of springtime elegance. Delicately flavoured sweets are presented in pastel pink and yellow hues, as well as savoury dishes with cherry blossom accents that blend the flavours of spring from both Japan and France. Weekdays: Starting at JPY 8,800; Weekends: Starting at JPY 9,800.
    Reserve now
  • Available for dinner April 25 & 26, 6:00 pm

    A Michelin-Starred Spring Feast at est

    Chef Guillaume Bracaval and Chef Arnaud Dunand Sauthier of Bangkok’s one-Michelin-starred Maison Dunand join hands to present a spring feast with the flavours of Chef Sauthier’s native Savoie region. JPY 50,000.
    Reserve now
  • AVAILABLE FOR LUNCH & DINNER

    Autostrada del Gusto: A Highway of Flavours at Pigneto

    Embark on a culinary journey through Italy as you explore a different Italian region each month at PIGNETO. The menu highlights local specialties, with a flavourful itinerary that spans from iconic hot spots to charming off-the-beaten-path villages. February unveils winter classics from the northwest, including Gratin with Potatoes, Cabbage and Fontina Cheese from the Aosta Valley. JPY 16,000 per person.
    Reserve now

MEET THE TEAM

Executive Chef Satoru Hirano

SATORU HIRANO

Executive Chef
Growing up in Yokohama, Saturo Hirano developed a love of gastronomy from both his parents. His mother owned a coffee shop where he would help out as a child, while his father loved to dine at renowned restaurants, giving young Hirano the chance to sample a range of fine foods very early in life. In 2020, Hirano’s growing reputation caught the eye of the pre-opening team of Four Seasons Hotel Tokyo at Otemachi. Originally joining as Banquet Chef, he was soon promoted to Executive Sous-Chef and then Executive Chef, a role in which he oversees the entire culinary operations at our Hotel.

“The secret lies in building strong, consistent relationships across the entire culinary journey. By working together, we are able to create an extraordinary dining experience to delight our guests.”

Keith Motsi shaking a cocktail

Keith Motsi

Head Bartender and Beverage Operations at VIRTÙ
Bringing an intriguing blend of charisma and diligence behind the bar, Keith Motsi oversees an extraordinary drinking experience at VIRTÙ, our Paris-meets-Tokyo bar. Here is a Head Bartender who does it all, from keeping a close eye on whether each guest is having a memorable time to putting on his dancing shoes on lively nights – regulars will soon know all his signature moves.

“At the end of the day, we are on stage. And every moment is showtime.”

Chef de Cuisine Kigawa, wearing a white chef's coat, smiles for the camera while sitting on a couch

Yoshihiro Kigawa

Chef de Cuisine at PIGNETO
Armed with years of training in Italian kitchens and under Michelin-starred masters, Chef de Cuisine Yoshihiro Kigawa brings a deep knowledge of his craft to PIGNETO. Menus are crafted through a careful process that draws on the landscape of ingredients, the skills of producers and the cultural background of dishes, along with more technical aspects such as nutritional profiles and the concentration of salt and sugar. Kigawa also finds creative inspiration in the myriad of shapes and colours around him, from fashion to art and architecture.

“For me, pure ingredients and thoughtful simplicity are the highest form of sophistication.”

Pizza specialist DeLeo wearing white chef's coat sits on couch with arms crossed

Alessandro De Leo

Maestro Pizzaiolo at PIGNETO
Hailing from the Italian city of Naples, Specialty Pizza Chef Alessandro Luca de Leo draws on his legacy to bring the finest traditions of pizza-making to PIGNETO. Building on authentic Italian techniques, de Leo crafts pizzas best described as Neapolitan 2.0. In place of the standard 00 flour, he uses an innovative 0-type flour that is extremely pure and made with 100 percent Italian grains, unlike most brands in Asia which include a mix of foreign grains. This flour became available in Japan only last year, with de Leo playing an instrumental role in bringing it to the country.

“Pizza is a way of life in Napoli. We’ve perfected the art over centuries – it’s in our blood. If you start making pizza in Napoli, it means you want to be the best.”

Smiling, bearded man wearing white chef's coat poses for camera while sitting on couch

Guillaume Bracaval

Chef de Cuisine at est
Born in a tiny village in northern France, Chef Guillaume Bracaval found his earliest inspiration in his family’s vegetable gardens and farmyard. It was there that he learned to love and respect the origins of ingredients, while in his mother’s kitchen he delighted in kneading, stirring, roasting and baking. Now, at est, Bracaval presents innovative French cuisine, inspired by a deep respect for produce from local producers.

“A good chef has to think like an artist. My creative spark can come from anywhere – from the market, from a little ramen shop or even from my wife’s Japanese cooking at home.”

Smiling man wearing white chef's coat and sitting on couch poses for camera with arms crossed

Michele Abbatemarco

Pastry Chef at est
From the vibrant markets of Monferrato in Italy to the elite Michelin-starred kitchens of Europe and Japan, Pastry Chef Michele Abbatemarco has been on a fascinating culinary journey ever since he was a child. While Michele’s foundation in pastry-making is decidedly European, the move to Japan changed his perspective, leading to a years-long process of studying local ingredients, understanding Japanese culture and reviewing his personal recipes.

“Tastes are like poems that speak to our palate. Just like with art, we can experience emotions with a dish. If that feeling becomes a lasting memory, then my work is completed.”

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