Introducing MOTIF RESTAURANT & BAR at Four Seasons Hotel Tokyo at Marunouchi

Four Seasons Hotel Tokyo at Marunouchi announces the arrival of a new French restaurant MOTIF RESTAURANT & BAR, which will open in mid-April, 2015.

Located on the 7th floor of the Hotel and offering 270-degree views of the iconic Tokyo Station area, MOTIF RESTAURANT & BAR embraces the spirit of modern voyage and echoes the Hotel’s unique backdrop where the past meets the present.  Influenced by the historical and the modern juxtaposition, renowned architect André Fu has envisioned “a social salon where people meet, converge and gather.”  Offering French cuisine created by the collaboration of Head Chef Hiroyuki Asano and Culinary Advisor Chef Hiroshi Nakamichi, Four Seasons invites guests to embark on a gastronomic journey that celebrates the details of the cuisine, location, atmosphere and people of the restaurant.

MOTIF RESTAURANT & BAR boasts a number of commissioned art pieces curated by Hong Kong-based art consultant Alison Pickett – an intriguing ceramics wall installation in gradating shades of mauve by Lok Ming Fung adorns the entrance area, while the signature bar area is embellished with a two-metre high bronze feather sculpture by Yasemen Hussein. The restaurant also features a number of works by French artisan Hervé Van Der Straeten.

MOTIF RESTAURANT & BAR will open all day serving breakfast, lunch, afternoon tea and dinner from mid-April 2015.  Opening date and pricing will be announced prior to launch.

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-recognized 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 in 1951, Chef Hirosh Nakamichi has been recognized 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.