Four Seasons Hotel Kyoto has announced the appointment of Yasuhiro Toshida as its new Executive Chef, marking the beginning of an exciting chapter in the Hotel’s culinary journey.
With over three decades of experience in some of Japan’s most renowned kitchens, Chef Toshida will oversee a diverse portfolio of dining venues, including EMBA KYOTO CHOPHOUSE, The Lounge & Bar, Fuju Lounge, Sushi Ginza Onodera, and the Hotel’s in-room dining services.
A Philosophy of Joy and Engagement
Chef Toshida’s approach goes beyond the creation of exceptional dishes. For him, the true essence of a memorable dining experience lies in crafting moments of joy and surprise. “Excellent food is a given, especially in acclaimed restaurants,” he explains. “What elevates a meal is the engagement and delight we create for our guests.”
This philosophy, paired with his commitment to using seasonality as a cornerstone, ensures each dining experience is both dynamic and rooted in Kyoto’s culinary heritage.
Local Connections, Global Innovation
Leveraging his deep expertise in Japan’s culinary landscape, Chef Toshida will strengthen ties with Kyoto’s small-scale producers, including farmers, foragers, and fisheries.
His focus on local, peak-season ingredients promises to inspire fresh and exciting menu offerings that surprise even returning guests. “Using rare and limited-quantity ingredients challenges our chefs to innovate,” he says, ensuring that every visit offers something new to discover.
A Culinary Journey of Excellence
Chef Toshida’s passion for cooking began early, influenced by his grandparents’ high-end kappo restaurant in Ibaraki Prefecture. After graduating from Musashino Culinary College, he honed his skills at Chinzan-so Tokyo, which later became a Four Seasons property.
His career spans leadership roles in luxury hotels and restaurant groups across Tokyo and Osaka, where he managed cuisines ranging from Italian and Chinese to sushi and Mexican. Notably, his collaboration with celebrated Chef Hidemasa Yamamoto during the launch of a five-star Tokyo hotel instilled in him an entrepreneurial mindset, further shaping his innovative approach.
In his most recent role as Executive Sous Chef, he contributed to the opening of an ultra-luxury hotel in Tokyo, including the launch of a Michelin-star collaboration, further solidifying his reputation as a visionary culinary leader.
A New Chapter for Four Seasons Kyoto
Under Chef Toshida’s leadership, Four Seasons Hotel Kyoto is set to elevate its culinary offerings with hyper-seasonal menus, enhanced breakfast experiences, and creative in-room dining options that celebrate Kyoto’s rich food culture.
Guests can expect a seamless blend of tradition and innovation, complemented by Chef Toshida’s passion for crafting unforgettable dining moments.
This new era promises to place Four Seasons Hotel Kyoto at the forefront of culinary excellence, delivering experiences as artful and distinctive as the city itself.
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