Tokyo, Japan, 2015-4-9 — /Travel PR News/ — Four Seasons Hotel Tokyo at Marunouchi announces the arrival of French restaurant MOTIF RESTAURANT & BAR on April 16, 2015.
Founded on the core principles of esprit terroir – “spirit of earth” – MOTIF RESTAURANT & BAR, located on the 7th floor of the Hotel, offers a true culinary journey with cooking techniques and genuine flavours.
At The Social Salon – the main dining area, guests can indulge in the truly inspirational “farm to table” culinary collaboration of Head Chef Hiroyuki Asano and Culinary Advisor Chef Hiroshi Nakamichi. There is a strong emphasis on classic cooking techniques combined with seasonal fresh produce and ingredients – many are only found in Chef Nakamichi’s hometown Hokkaido.
In a more relaxed mood to sink into a beautiful fireplace and oversized sofas, The Living Room – the main bar area, offers a casual lunch and afternoon tea. Sit back in the lounge area to gather and gaze out to begin the evening and watch the glittering city backdrop. Experience an array of mouth-watering snacks and signature wagyu burger while enjoying a wide selection of wines as well as newly curated hand-crafted cocktails.
The Gastronomic Gallery – the casual dining area, located between The Social Salon and The Living Room, offers an interactive culinary experience including buffet items for breakfast, and entrées and desserts for lunch. In the evening, it transforms into a tapas bar, offering the sights and flavours of the daily specialties.
MOTIF RESTAURANT & BAR offers breakfast, lunch, afternoon tea and dinner daily to both Hotel and outside guests.
About André Fu
Born in Hong Kong, André Fu left for education in the United Kingdom at the age of 14. He graduated from the University of Cambridge in 2000 and founded AFSO in the same year to create distinct projects. In 2004, he returned to Hong Kong. His studio has since created a series of internationally-recognised works in sensuous and unique projects. Fu’s approach to interior architecture combines the rigorous pursuit of new Asian sensitivities, with clarity in space planning and keen attention to details of everyday life. His studio AFSO has applied its vision of design to the fundamental qualities of space, proportion, light and lush materials. Fu’s emotional spaces are created to inspire and indulge.
About Chef Hiroshi Nakamichi
Born in Noboribetsu, Hokkaido, Chef Hiroshi Nakamichi has been recognised as one of Japan’s most influential French chefs and a designated Ryori (Culinary) Master by the Ministry of Agriculture, Forestry and Fisheries. He received his training in restaurants in France beginning in his early twenties and won the grand prize and a special award at a world cooking competition at the age of 31. In 2008, he was appointed as a chef for the G8 Summit in Toyako, Hokkaido. His flagship restaurant Moliere in Sapporo was awarded three Michelin stars, while Asperges in Biei and Maccarina in Makkari garnered one star in 2012 in the special edition of the Hokkaido Michelin Red Guide.
About Chef Hiroyuki Asano
Born in Kagamihara, Gifu-prefecture, Chef Hiroyuki Asano has been in the restaurant industry for more than 15 years. After extensive training in the culinary field and a 12-year experience in a prestigious French restaurant in Tokyo, he joined Four Seasons Hotel Tokyo at Marunouchi as Head Chef in May 2013. He oversees all food served in the restaurant, in-room dining, wedding and banquet services.
Pacific Century Place Marunouchi, 1-11-1 Marunouchi
Tokyo, Chiyoda-ku 100-6277
81 3 5222 5305