Four Seasons Hotel Milano Introduces Exclusive Italian and Japanese Four-Hands Dining Experience at Zelo Restaurant

(IN SHORT) Four Seasons Hotel Milano will host an exclusive four-hands culinary event at Zelo Restaurant on March 31 and April 1, 2026, featuring a collaborative menu created by Chef Fabrizio Borraccino and Chef Toshikazu Kato of Izumi at Four Seasons Hotel des Bergues Geneva. The limited-edition menu blends Italian and Japanese culinary traditions through dishes such as crispy rice with spicy tuna tartare, wagyu tataki with truffle ponzu, risotto with oyster and langoustine, roasted turbot with jalapeño dressing and a matcha tiramisu dessert. Live cooking presentations by both chefs will enhance the dining experience, while Stilla Bar will offer a themed Matcha Mule cocktail. The event celebrates the cultural and gastronomic dialogue between Italy and Japan while highlighting seasonal ingredients and innovative culinary techniques.

(PRESS RELEASE) MILAN, Italy, 2026-Mar-12 — /Travel PR News/ — Four Seasons Hotel Milano will present a special culinary collaboration celebrating the meeting of Italian and Japanese gastronomy with a limited-edition four-hands menu created by Chef Fabrizio Borraccino and Chef Toshikazu Kato, Executive Chef of Izumi at Four Seasons Hotel des Bergues Geneva. The exclusive dining experience will be offered at Zelo Restaurant on March 31 and April 1, 2026, alongside the restaurant’s regular à la carte menu.

The concept brings together the chefs’ shared passion for exceptional ingredients and refined culinary craftsmanship. Both chefs are known for creating modern dining experiences that surprise guests while remaining faithful to their culinary roots. Their collaboration also reflects a personal connection, as Chef Borraccino previously worked in Geneva as a Sous Chef, where the idea for a menu combining Italian and Japanese influences first emerged.

The specially designed tasting menu highlights the harmony between Mediterranean traditions and Japanese techniques, offering a sequence of dishes that blend distinctive flavours and textures from both culinary cultures.

The dining experience begins with an amuse-bouche of crispy rice with spicy tuna tartare, followed by a series of shared starters, including yellowtail with jalapeño and wagyu tataki served with truffle ponzu. A sushi course featuring tuna ponzu and creamy salmon continues the journey between the two gastronomic traditions.

For the primo piatto, Chef Borraccino presents risotto alla ghiotta with oyster, langoustine and finger lime, showcasing Italian culinary craftsmanship enhanced by delicate international influences. The main course features roasted turbot with jalapeño dressing, coriander, red onion and chili thread, combining subtle spice with refined seafood preparation. The menu concludes with a matcha tiramisu, offering a creative reinterpretation of the classic Italian dessert through Japanese ingredients.

The experience will also include interactive elements designed to bring guests closer to the chefs’ techniques. Chef Toshikazu Kato will prepare the starters at a live cooking station directly in the dining room, while Chef Fabrizio Borraccino will finish the risotto alla ghiotta tableside. This theatrical presentation aims to immerse guests in a dynamic culinary exchange between Italy and Japan.

To complement the menu, Stilla Bar at Four Seasons Hotel Milano will offer a specially crafted cocktail called the Matcha Mule, created by bartender Alejandro Pellejero. The drink combines Altamura Vodka, Laphroaig whisky, matcha syrup, lemon and ginger beer, echoing the Japanese-Italian theme of the dining experience.

Chef Toshikazu Kato brings more than two decades of experience within the Four Seasons group. Born in Saitama Prefecture, Japan, and trained at Tokyo-Chorishi Technical School, he has worked across Asia, the Middle East and Europe, developing a culinary style that balances Japanese tradition with international influences. At Izumi Restaurant in Geneva, he presents a refined interpretation of Nikkei cuisine, blending Japanese precision with Peruvian elements and locally sourced Swiss ingredients.

At Zelo Restaurant, Chef Fabrizio Borraccino focuses on seasonal produce and partnerships with local suppliers, reflecting a culinary philosophy centered on sustainability and regional identity. Located within Four Seasons Hotel Milano and designed by Patricia Urquiola, the restaurant has become a popular dining destination for both international visitors and Milanese locals.

The collaboration reflects Milan’s cultural spirit of blending heritage with global influences. For the spring season, Chef Borraccino has chosen to explore Asian inspiration while remaining grounded in Italian culinary tradition.

The special tasting menu at Zelo will be available for EUR 150 per person, excluding beverages. The Matcha Mule cocktail at Stilla Bar will be offered for EUR 23. Reservations can be made by phone at +39 02 7708 1478.

Media contact:

Ilaria Alber-Glanstaetten
Senior Director of Communications
Via Gesu, 6/8
Milan, 20121
Italy
ilaria.alber@fourseasons.com
+39 340 646 7881

SOURCE: Four Seasons Hotels and Resorts