A New Tale of Fire, Flavour and Flair: EMBA KYOTO CHOPHOUSE Opens its Doors at Four Seasons Hotel Kyoto

Officially opening on April 26, 2024, EMBA KYOTO CHOPHOUSE at Four Seasons Hotel Kyoto is poised to elevate the city’s already-exceptional dining scene. Helmed by the expertise of Chef Sebastian Barcudes, this lively dining destination serves up world-class grilled meats alongside a distinct selection of seafood and local vegetables.

With a passion for barbeque embedded in his DNA, Chef Barcudes takes the art of charcoal grilling to a whole new level. Growing up in Argentina, he was initiated early into asado — the famed art of traditional Argentinian barbeque, known for using techniques such marination and slow-cooking to develop the inherent flavours of the meat.

Drawing on this rich culinary heritage, Chef Barcudes now showcases techniques like dry ageing and charcoal grilling at EMBA KYOTO CHOPHOUSE. As he explains, “Meat and spice, charcoal and fire - it all has to come together to create that amazing smoky magic!”

The culinary offerings are complemented by an exciting beverage program led by Director of Beverage Takashi Nakano. Highlights include premium whiskey highballs, curated sake and Kyoto craft beer with local accents such as matcha and yuzu. Catering to all palates, the menu includes a thoughtful selection of non-alcoholic drinks and locally inspired classics.

The impressive wine list ranges from Europe and Napa Valley to Australia and New Zealand, alongside refined Japanese labels and kosher options. Several wines are available by the carafe and in magnum bottles, transforming each moment into a celebration.

Giovanni Battista D'Alessandro, Director of Food & Beverage and Culinary, sets the stage for memorable feasts with warm hospitality, injecting a dose of fun and flair through interactive service. “Guests of all ages will find a friendly welcome here,” he says with a smile. “Our thoughtful menu offers sharing-style dishes and hearty portions, ideal for families and friends to dine together.”

Set by the Hotel’s 12th-century pond garden, EMBA KYOTO CHOPHOUSE provides a picturesque ambience: take a seat on the waterside terrace or dine indoors by floor-to-ceiling windows. In this extraordinary setting, guests can savour nature’s scenic beauty round the year, from springtime cherry blossoms to lush summer greens to vivid fall foliage.

Behind the Scenes

Ingredients receive top billing at this modern steakhouse, with Chef Barcudes working personally with handpicked suppliers to procure premium meats from the USA, Australia and Japan. Seafood is likewise sourced from acclaimed regions around the globe, including oysters from the Sea of Japan, caviar from the China-Russia border, and scallops from Hokkaido. The menu also features hyperlocal vegetables from partners such as Kazamidori Farm, bringing Kyoto’s seasonality to the table.

Chef Barcudes and his talented team use specialized techniques to bring out the inherent flavours of these exceptional ingredients. Beef is dry aged in-house between 30-60 days, while charcoal grilling is carried out with utmost precision to ensure each ingredient is cooked to absolute perfection.

The EMBA Story

Within EMBA, the resonance of “EM” unveils three profound meanings in Japanese. 宴 (Party) evokes vibrant gatherings with family and friends, 炎 (Flame) symbolizes the glowing energy of a charcoal fire, and 縁 (Connection) reflects the deep ties between loved ones.

In the welcoming embrace of EMBA KYOTO CHOPHOUSE, ingredients enhance the joy of shared moments at the table. Guests are invited to create new memories over the sensory enjoyment of meticulously prepared dishes, complemented by exemplary beverages. Nestled beside the heritage pond garden, this uniquely inspiring setting is the only one of its kind in Kyoto.

Meet Chef Sebastian Barcudes

Hailing from Argentina, Sebastian Barcudes grew up in a passionate food culture, receiving an early education in asado — the famed Argentinian art of barbeque. After qualifying as a professional chef, he set sail to expand his culinary horizons, honing his craft at acclaimed restaurants in the Middle East, Malaysia and the Philippines. Most recently, he was chef de cuisine at Carna, a renowned Bahamas steakhouse by celebrity Chef Dario Cecchini. Bringing a wealth of global experience to EMBA KYOTO CHOPHOUSE, Chef Sebastian elevates exceptional ingredients with techniques such as dry ageing and charcoal grilling.