Yotsuba at Four Seasons Hotel Dalian Unveils Wagyu Feast in the Sky

Located on the 39th floor of Four Seasons Hotel Dalian, Japanese restaurant Yotsuba presents Wagyu Feast in the Sky, a limited-time culinary journey showcasing twelve exquisite dishes that celebrate the diverse flavours and textures of premium Wagyu. Curated by the hotel’s master chefs, this seasonal menu combines traditional Japanese craftsmanship with contemporary creativity, inviting guests to indulge in an unforgettable feast for the senses.

As a new benchmark for elevated Japanese dining in Dalian, Yotsuba introduces the innovative concept of twelve expressions of wagyu, transcending conventional preparation methods. From charcoal-grilled to slow-cooked, from sashimi-style tartare to lightly seared rolls, each dish reveals new dimensions of flavour, bringing the limitless possibilities of Wagyu to life above the city.

Twelve Culinary Masterpieces, Unlocking the Essence of Wagyu

• Binchotan-Grilled Wagyu Burger – Hand-shaped patties made from premium Japanese Wagyu are slowly grilled over traditional Binchotan charcoal. The crisp, lightly charred crust seals in the juiciness, releasing a rich, aromatic flavour with every bite creating an elegant symphony of texture and taste.
• Wagyu Tartare with Sea Urchin and Caviar – A luxurious combination of fresh sea urchin, delicate Wagyu slices, and briny caviar creates a multi-layered experience. Sweet, buttery, and savoury notes intertwine seamlessly, delivering a refreshing, ocean-kissed sensation with each mouthful.
• Crispy Wagyu Katsu with House-Made Tartar Sauce – Tender Wagyu, cooked sous-vide for precision, is coated in golden breadcrumbs and fried to perfection. Served with tangy house-made tartar sauce, every bite offers a satisfying crunch followed by the indulgent richness of melt-in-the-mouth beef.
• Wagyu and Sea Urchin Roll – Thinly sliced Wagyu wraps around creamy sea urchin, lightly seared to release delicate aromas. The fusion of rich beef and briny sweetness creates a silky, lingering taste that captivates the palate.
• Wagyu Sandwich – Thick-cut, succulent Wagyu encased in soft, toasted bread delivers a classic indulgence. The beef’s natural juiciness permeates each layer, resulting in a comforting harmony of flavour and texture.
• Wagyu Sukiyaki – Premium Wagyu simmered gently with seasonal vegetables in a house-blend soy broth, absorbing layers of umami. Velvety and aromatic, this comforting dish pays tribute to the timeless art of Japanese hotpot dining.
• Wagyu and Foie Gras Roll – A luxurious pairing of Wagyu and French foie gras delivers a melt-in-the-mouth indulgence. Lightly seared for a hint of smokiness, the rich, buttery layers create an opulent crescendo of flavour on the palate.
• Wagyu Ishiyaki on Hot Stone – Prepared tableside, Wagyu is seared on a sizzling hot stone, engaging sight, sound, and aroma for a multi-sensory experience. The beef caramelizes as it cooks, enhancing its tenderness and natural sweetness.
• Caramelized Wagyu with Pineapple – Lightly grilled Wagyu paired with caramelized pineapple offers a delightful balance of richness and refreshing acidity. The interplay of sweet and savoury creates an unexpected yet harmonious taste.
• Wagyu with Sea Urchin and Citrus Gelée – Paper-thin Wagyu slices and fresh sea urchin are complemented by a delicate citrus gelée, delivering a refreshing, palate-cleansing sensation with vibrant layers of flavour.
• Wagyu Shiso Tempura – Crisp shiso leaves enveloping tender Wagyu create a fragrant and textural contrast. The freshness of the herb balances the beef’s richness, resulting in an irresistible dish of perfect equilibrium.
• Wagyu Asparagus Roll – Lightly seared Wagyu wrapped around tender asparagus spears combines savoury depth with crisp vegetal freshness. The interplay of flavours and textures makes each bite a delightful composition.

The Wagyu Feast in the Sky is more than an exceptional dining experience, it is Yotsuba’s tribute to the artistry of premium Japanese cuisine. Each dish is thoughtfully designed to express the multi-dimensional character of Wagyu, harmonizing time-honoured techniques with contemporary culinary aesthetics.

Yotsuba invites guests to embark on an extraordinary gastronomic journey, where culinary innovation and masterful technique converge to create an unparalleled exploration of Wagyu’s finest expressions.

For more information, please visit the website.

About Yotsuba

Located on the 39th floor of Four Seasons Hotel Dalian, Yotsuba seamlessly blends the precision of Japanese culinary craftsmanship with a modern sensibility. At the heart of the restaurant is the signature Niku Hausu concept, presenting a carefully curated selection of premium beef from locally sourced cuts in Dalian’s JingPu district to the finest Wagyu and Angus from Australia, New Zealand, and the United States.

Guests are invited to choose from a variety of preparation styles, including Robatayaki, Teppanyaki, Tataki, and Tempura, each showcasing the beef’s distinct character and flavour profile. Beyond its celebrated Wagyu offerings, Yotsuba’s sushi counter is led by seasoned Itamae chefs, highlighting Dalian’s freshest seafood with artistry and precision. Private dining rooms offer a tranquil setting for intimate gatherings, while the main dining space provides an elegant yet welcoming ambiance.