Experience unparalleled fine dining in Kyoto at Four Seasons. Enjoy premium grilled meats, traditional sweets, matcha, sake tastings and afternoon tea alongside spectacular views of our 800-year-old pond garden.
All Food and Drink
Edomae sushi
Sushi Ginza Onodera at Four Seasons Hotel Kyoto
Indulge in Edomae sushi crafted from premium ingredients from Kyoto’s markets, Tokyo’s Toyosu Market and Hokkaido. The interiors at Sushi Ginza Onodera at Four Seasons Hotel Kyoto, our Kyoto sushi restaurant, highlight local culture, including a sushi counter made from a 400-year-old Japanese cypress and tableware that blends regional influences. Savour your meal on traditional Bizen ware from Okayama and Kiyomizu ware from Kyoto, complemented by views of our Shakusui-en pond garden.
Steak and seafood
EMBA KYOTO CHOPHOUSE
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 bring out the umami of carefully selected ingredients – best enjoyed indoors with pond garden views 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.
Pastries and baked goods; Specialty coffees and teas
The Lounge & Bar
Enjoy a hand-dripped cup of coffee or relax with a Kyoto-inspired cocktail in a comfortable seat in our modern lobby lounge.
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 CHOPHOUSE, 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.
Edomae sushi
Sushi Ginza Onodera at Four Seasons Hotel Kyoto
Indulge in Edomae sushi crafted from premium ingredients from Kyoto’s markets, Tokyo’s Toyosu Market and Hokkaido. The interiors at Sushi Ginza Onodera at Four Seasons Hotel Kyoto, our Kyoto sushi restaurant, highlight local culture, including a sushi counter made from a 400-year-old Japanese cypress and tableware that blends regional influences. Savour your meal on traditional Bizen ware from Okayama and Kiyomizu ware from Kyoto, complemented by views of our Shakusui-en pond garden.
Steak and seafood
EMBA KYOTO CHOPHOUSE
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 bring out the umami of carefully selected ingredients – best enjoyed indoors with pond garden views 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.
Pastries and baked goods; Specialty coffees and teas
The Lounge & Bar
Enjoy a hand-dripped cup of coffee or relax with a Kyoto-inspired cocktail in a comfortable seat in our modern lobby lounge.
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 CHOPHOUSE, 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.
Culinary Activities
Prix Fixe Menus
Exceptional Dining
Epic Breakfast
Events
- Available for lunch and dinner March 1 to May 8Reserve now
Journey through Japan: KYOTO MEETS SHIZUOKA at EMBA KYOTO CHOPHOUSE
Indulge in a spring feast featuring prized ingredients like musk melon, Sakura prawns and fresh wasabi from Shizuoka. This course menu also includes local delights like the charcoal-grilled Kyo No Niku beef fillet and seafood risotto made with Kyoto Kinuhikari rice, topped with whitebait from Suruga Bay bottarga. Four-course lunch: JPY 7,000; five-course lunch: JPY 10,500; five-course dinner: JPY 17,000. - March 1 – May 8Reserve now
SAKURA UTAGE AFTERNOON TEA AT THE LOUNGE
Our seasonal afternoon tea brings the joy of local sakura festivities to your table. Enjoy delicate sweets infused with the unique flavour of cherry blossoms, alongside savouries that evoke spring’s freshness with ingredients like asparagus, salmon and green apple. Weekdays: JPY 7,000; weekends: JPY 7,800. - Available for dinnerReserve now
Omakase courses at Sushi Ginza Onodera
Choose from two omakase courses crafted by our head chef: five or eight appetizers, eight or 10 pieces of nigiri, seasonal mini rice bowl, red miso soup, Edomae-style tamagoyaki and dessert. Both options include our signature maguro and fresh seafood sourced from Hokkaido and other regions. Omakase: JPY 37,500; premium omakase: JPY 49,500.
Meet the team
Yasuhiro Toshida
Executive ChefHailing from Ibaraki Prefecture, Executive Chef Yasuhiro Toshida’s love for cooking stemmed from spending time in his grandparents’ kappo restaurant. By age 10, he knew he wanted to be a chef. After training at Musashino Culinary College, he joined Four Seasons at Chinzan-so Tokyo before becoming Executive Chef at HYWWJP, overseeing 10 restaurants and collaborating on a new five-star hotel. With experience in Shizuoka and Tokyo, Chef Toshida now leads our culinary team at Four Seasons Hotel Kyoto, introducing hyper-seasonal menus, an enhanced breakfast and creative in-room experiences that celebrate Kyoto’s culinary legacy.
“Excellent food is a given, but what makes a dining experience exceptional is the engagement, surprise, and delight we create for our guests.”
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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