With the vibrant city of Tokyo at my feet and my head in the stars, I enjoyed a more than exceptional dinner, with seductive dishes that transported me to worlds of pleasure. Umami is a savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness) that make up a gastronomic experience. It I said to be essential for a meal to be unforgettable and in Japan it is taken quite seriously.
Born in Noboribetsu, Hokkaido, Chef Nakamichi has mastered Umami. Recognized as one of Japan's most influential French chefs and a Ryori (Culinary) teacher appointed by the Ministry of Agriculture, Forestry and Fisheries, he received his training in restaurants in France - starting at twenty years old - and won the grand prize and 'special award' in a world cooking competition at the age of 31.
In 2008, he was appointed as chef for the G8 Summit in Toyako, Hokkaido. Its renowned restaurant Moliere in Sapporo received three Michelin stars, while Asperges in Biei and Maccarina in Makkari won a star in 2012 in the special edition of the Hokkaido Michelin Red Guide.
It is Chef Nakamichi who has been the advisor and guide of the great minds and talents behind the success story of the exquisite MOTIF RESTAURANT at Four Seasons Hotel Tokyo at Marunouchi. Founded on the basic principles of "Esprit Terroir" (Spirit of the Earth) MOTIF RESTAURANT & BAR, located on the seventh floor of the Hotel, offers a true culinary journey with incredible cooking techniques and genuine French flavors.
In this Eden for lovers of haute cuisine, we can enjoy the truly inspiring culinary collaboration "from farm to table" by the head chef Hiroyuki Asano. There is a strong emphasis on classic cooking techniques combined with fresh seasonal produce and many ingredients found only in Hokkaido, the hometown of chef Nakamichi.
Influenced by the historical and modern melange of Tokyo, the renowned architect André Fu created in MOTIF "a social room where people gather, meet and meet." Offering original yet authentic French cuisine, this striking restaurant at the Four Seasons Hotel invites us to embark on a gastronomic journey that celebrates the exquisite details of the cuisine, the location, the atmosphere, and the magnificent service of the restaurant.
In addition MOTIF RESTAURANT & BAR has a series of
commissioned art pieces curated by art consultant Alison Pickett of Hong Kong; an intriguing installation of ceramics in degraded shades of mauve by Lok Ming Fung adorns the entrance area, while the bar area is adorned with a bronze feather sculpture 2 meters high by Yasemen Hussein. The restaurant also presents a series of works by the French artisan Hervé Van Der Straeten.
A place of pleasure and sensory experiences, MOTIF RESTAURNT & BAR is the Crown jewel of the unforgettably lovely Four Seasons Tokyo, whose authentic beauty and japan-inspired touches envelop pus in a world of elegance, sophistication, and, of course, umami.
