Introducing SEY at Four Seasons Hotel Kyoto: A New Sipping Story Unfolds by the Heritage Pond Garden

This spring, Four Seasons Hotel Kyoto announces the official rebranding of The Lounge & Bar to SEY. While the address remains familiar, the bar’s concept and offerings are wholly reimagined, unveiling a new destination in the heart of Higashiyama area, Kyoto.

On April 1, 2026, SEY opens its door, where contemporary craft and timeless ritual meet in harmonious balance. Vistas of the Hotel’s fabled heritage pond garden illuminate the setting, carrying the seasons indoors. From the blush of spring blossoms to the burnished hues of autumn, nature’s changing colours shape the journey within – intimate, unhurried and immersed in the remarkable beauty of Kyoto.

Drawing inspiration from traditional izakaya, SEY shines the spotlight on local flavours, meticulously refined through modern techniques. Guests can look forward to signature cocktails that capture the essence of Japan in a glass, alongside an exceptional collection of artisanal local spirits of classic Japanese whisky. Equally distinctive are the bar snacks – a curation of elevated izakaya classics to enhance the sipping experience.

“Kyoto reveals itself slowly, to those who return. This philosophy shapes every detail at SEY,” says Jonathan Montolieu, Director of Food and Beverage. “Our renewed offerings spark surprise, yet also provide the comfort of time-honoured Japanese artistry. With every subsequent visit, we hope guests find a deeper connection – to the bar, to the garden beyond, and to Kyoto.”

Evenings at SEY unfold as a series of discoveries, introducing signature expressions of Japanese history, culture and ingredients. Highlights include:

• Smoky Old Fashioned. In this poised reinterpretation of a classic cocktail, smooth Japanese grain whiskey is layered with the gentle heat of sansho pepper and the sweet warmth of house-made cinnamon maple syrup. A final veil of cherry wood smoke evokes Kyoto’s centuries-old incense traditions, where fragrance is revered as ritual.
• Oyasumi. Meaning good night in Japanese, this Tiki sour nightcap carries the vast starry skies of Okinawa Island into the bar. Okinawan rum is lifted by lush mango notes and finished with a glaze of brown sugar from the subtropical island – a composition marked by both richness and restraint.

Complementing the cocktail collection are izakaya-style bar bites, elevating nostalgia with modern finesse. The SEY Karaage reimagines the all-time favourite fried chicken with a bold charcoal finish, while the Chutoro Chirashi Box offers an elegant take on chirashi, presented in a lacquered box. The Slow-Roasted Pork Ribs, inspired by Japanese braised pork belly, are simmered for nine hours to achieve tender perfection.

Favouring depth and continuity over spectacle, SEY invites familiarity to grow with time. Guests are welcomed as honoured friends, received with a genuine warmth and attentiveness that turn a one-time visit into an ongoing relationship. Personal preferences and unspoken rhythms are carefully remembered, creating a deeper sense of belonging with each return.

Centred around cocktails conceived as living rituals, SEY offers an izakaya-inspired exploration of flavour, identity and craft, illuminated by seasonal views of the 800-year-old Japanese pond garden at Four Seasons Hotel Kyoto.

For reservations visit the website.