Growing up in Yokohama, Saturo Hirano developed a love of gastronomy from both his parents. His mother owned a coffee shop where he would help out as a child, while his father loved to dine at renowned restaurants, giving young Hirano the chance to sample a range of fine foods very early in life. In 2020, Hirano’s growing reputation caught the eye of the pre-opening team of Four Seasons Hotel Tokyo at Otemachi. Originally joining as Banquet Chef, he was soon promoted to Executive Sous-Chef and then Executive Chef, a role in which he oversees the entire culinary operations at our Hotel.

Armed with years of training in Italian kitchens and under Michelin-starred masters, Chef de Cuisine Yoshihiro Kigawa brings a deep knowledge of his craft to PIGNETO. Menus are crafted through a careful process that draws on the landscape of ingredients, the skills of producers and the cultural background of dishes, along with more technical aspects such as nutritional profiles and the concentration of salt and sugar. Kigawa also finds creative inspiration in the myriad of shapes and colours around him, from fashion to art and architecture.

Born in a tiny village in northern France, Chef Guillaume Bracaval found his earliest inspiration in his family’s vegetable gardens and farmyard. It was there that he learned to love and respect the origins of ingredients, while in his mother’s kitchen he delighted in kneading, stirring, roasting and baking. Now, at est, Bracaval presents innovative French cuisine, inspired by a deep respect for produce from local producers.