Four Seasons Hotel Tokyo at Otemachi is a haven for discerning palates, boasting a team of world-class chefs and bartenders who create unforgettable dining experiences. Each culinary artist brings their own unique story and passion, shaping the hotel’s vibrant gastronomic scene. Let’s meet the masters behind these delectable creations!
From Banquet Chef to Executive Chef: Saturo Hirano’s Culinary Legacy
Saturo Hirano, Executive Chef at Four Seasons Hotel Tokyo at Otemachi, is a shining example of culinary talent nurtured from a young age. Growing up in Yokohama, his love for food blossomed under the influence of his parents. His mother’s coffee shop provided him with early hands-on experience, while his father’s passion for fine dining exposed him to a world of flavors. This early exposure instilled in him a deep appreciation for the art of gastronomy.
In 2020, Hirano’s rising star caught the attention of the pre-opening team of Four Seasons Hotel Tokyo at Otemachi. He initially joined as Banquet Chef but quickly rose through the ranks, demonstrating exceptional talent and dedication. Today, he leads the culinary team, ensuring each dish embodies excellence and consistency. Hirano believes in the power of collaboration, emphasizing the importance of strong relationships to achieve a truly remarkable dining experience. “The secret lies in building strong, consistent relationships across the entire culinary journey,” he says. “By working together, we are able to create an extraordinary dining experience to delight our guests.”
Keith Motsi: Mixing Cocktails and Charisma at VIRTÙ
Keith Motsi, Head Bartender at VIRTÙ, the hotel’s Paris-meets-Tokyo bar, brings an alluring blend of charisma and expertise to the bar scene. He doesn’t just mix drinks; he crafts extraordinary drinking experiences. Whether ensuring each guest feels special or hitting the dance floor on lively nights, Motsi is a true entertainer. Regulars eagerly anticipate his signature moves, recognizing him as a true master of his craft. “At the end of the day, we are on stage,” Motsi says, “and every moment is showtime.”
Yoshihiro Kigawa: A Symphony of Flavors at PIGNETO
Chef de Cuisine Yoshihiro Kigawa is the mastermind behind the Italian-inspired cuisine at PIGNETO. Years of training in Italian kitchens under Michelin-starred masters have equipped him with a deep understanding of the culinary arts. Kigawa approaches each dish with a meticulous process, carefully considering the origin of ingredients, the skills of producers, and the cultural background of each dish.
But his creative process goes beyond mere technicality. Kigawa finds inspiration in the shapes and colors that surround him, from fashion and art to architecture. He believes in the simplicity of pure ingredients as the ultimate form of sophistication. “For me, pure ingredients and thoughtful simplicity are the highest form of sophistication,” he shares.
Alessandro Luca de Leo: Crafting Neapolitan 2.0 Pizzas
Hailing from Naples, the birthplace of pizza, Alessandro Luca de Leo brings the timeless traditions of pizza-making to PIGNETO. He elevates the art of pizza-making, crafting what he calls Neapolitan 2.0 pizzas. De Leo introduces an innovative approach, using a rare 0-type flour made with 100 percent Italian grains, a departure from the standard 00 flour commonly used in Asia. He played a key role in bringing this exceptional flour to Japan, making PIGNETO a haven for pizza enthusiasts.
“Pizza is a way of life in Napoli,” de Leo says. “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.”
Guillaume Bracaval: Bringing French Flair to est
Chef Guillaume Bracaval of est finds inspiration in his French roots. Growing up in a small village, he developed a deep connection to the land, learning to appreciate the origins of ingredients. His mother’s kitchen became his culinary playground, where he honed his skills in kneading, stirring, roasting, and baking.
Bracaval’s innovative French cuisine at est reflects his respect for local producers, showcasing the freshest ingredients in each dish. He sees cooking as an art form, drawing inspiration from diverse sources. “A good chef has to think like an artist,” he explains. “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.”
Michele Abbatemarco: A Symphony of Taste at Four Seasons Hotel Tokyo at Otemachi
Michele Abbatemarco, the hotel’s Pastry Chef, has traveled the world, from the vibrant markets of Monferrato in Italy to the elite Michelin-starred kitchens of Europe and Japan. His European roots in pastry-making have been enriched by his experience in Japan, where he immersed himself in local ingredients and Japanese culture.
Abbatemarco sees taste as a poetic expression, conveying emotion through each dish. “Tastes are like poems that speak to our palate,” he says. “Just like with art, we can experience emotions with a dish. If that feeling becomes a lasting memory, then my work is completed.”
Four Seasons Hotel Tokyo at Otemachi offers a unique blend of culinary experiences, showcasing the talent and passion of chefs and bartenders who truly love their craft. From traditional Italian techniques to modern French flair, each dish tells a story, reflecting the rich tapestry of their culinary journeys.
