All Food and Drink
- 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 terrazza and savour sweeping Tokyo views alongside a selection of Milanese aperitivi.
- est
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, or join the master sommelier on the open-air terrace to raise a toast to the panoramic Tokyo views.
- 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.
- THE LOUNGE
Experience high 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.
Meet the Team
MARCO RIVA
Executive ChefDuring 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 AOKI
Executive Pastry ChefMultiple 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.”