Four Seasons Hotel Kyoto announces the appointment of Yasuhiro Toshida as its new Executive Chef. With more than 30 years of culinary experience spanning several renowned brands in Japan, Chef Toshida takes charge of the Hotel’s diverse culinary operations, including EMBA KYOTO CHOPHOUSE, The Lounge & Bar, Fuju Lounge, Sushi Ginza Onodera and In-Room Dining.
For Toshida, his role extends beyond ensuring excellence in the kitchen to curating the ambience, the feel, of each outlet. “Excellent food is a given, especially when you’re talking about acclaimed restaurants with talented chefs. But beyond that, what makes a dining experience exceptional is the sense of engagement, surprise and delight we’re able to create for our guests,” he says, emphasizing the importance of joy – his favourite not-so-secret ingredient.
Besides an uplifting touch, Toshida also brings a renewed focus on seasonality, with his deep expertise in the Japanese market standing as a bridge between Kyoto’s small producers and Four Seasons international talents. Leading the effort to procure local ingredients at their peak, he will be working directly with farmers, foragers and fisheries within the Kyoto community.
Culinary innovation is a happy by-product of this approach, as he explains: “Using uncommon ingredients, available in limited quantities, inspires our chefs to create fresh and exciting offerings. Every time guests return to the Hotel, there will be something new to discover.”
Born in Ibaraki Prefecture, Toshida grew up immersed in the world of cooking, thanks to his grandparents’ high-end kappo restaurant. In fact, he was all of 10 when he decided he wanted to become a professional chef! Following his education at Musashino Culinary College in Tokyo, he was part of the kitchen team at Chinzan-so Tokyo when it became a Four Seasons hotel. This was his first brush with global luxury hospitality and he absolutely loved it, going on to hone his craft and climb the ladder across some of Tokyo’s most reputed hotels.
In 2013, he stepped out of his comfort zone to join the HYWWJP Corporation as executive chef, taking charge of 10 restaurants in Tokyo and Osaka, with cuisines ranging from Italian and Chinese to Mexican and sushi. Partnering with the celebrated Chef Hidemasa Yamamoto, he also played an instrumental role in the opening of a new five-star hotel in Tokyo. Marking a departure from the typical chef’s journey in Japan, this was a game-changing assignment for Toshida: “I had to consistently work with new people and new concepts, which called for a more flexible and open-minded approach. Through this job, I developed an entrepreneurial mindset.”
Next came a rewarding stint with a hotel in Shizuoka Prefecture, where he explored his passion for seasonal produce, tracking down rare ingredients that galvanized the entire culinary program. Most recently, he served as executive sous chef for the opening of an ultra-luxury hotel in Tokyo, including the launch of a new restaurant in collaboration with a 3 Michelin star sushi brand.
Under Chef Toshida’s adept leadership, Four Seasons Hotel Kyoto is set to commence a new chapter of culinary prowess. Guests can look forward to a series of enhancements in the coming months, including hyper-seasonal menus, an elevated breakfast experience, and creative in-room amenities that honour Kyoto’s flavourful legacy.
