Four Seasons Hotel Tokyo at Otemachi

Four Seasons Tenure

• Since 2020
• First Four Seasons Assignment: Four Seasons Hotel Tokyo at Otemachi

Employment History

• The Ritz-Carlton, Tokyo, Japan; Restaurant Georges Blanc, Vonnas, France

Birthplace

• Shizuoka, Japan

Education

• Chef’s License from Mizumoto Cooking School, Shizuoka, Japan

Languages Spoken

• Japanese, French, English

Shoji Nonaka traces his passion for exceptional ingredients back to his childhood. Growing up in Shizuoka, a Japanese city perched between the mountains and the sea, he developed an early appreciation for nature’s gifts thanks to the richness of local ingredients – fresh seafood, wild mushrooms, seasonal vegetables, and more. Food was a big part of daily life, from cooking with his mother and grandmother to exploring restaurants with his grandfather, which sparked his desire to go deeper into the art of cooking: “I was fascinated by the beautiful dishes created by chefs – so different from what we made at home,” says Shoji.

It was his first taste of French food that turned Shoji’s interest into a career. “It was unlike anything I had experienced before. I was curious to learn more and soon realised I wanted to cook professionally,” he recalls.

After earning his Chef’s License from Mizumoto Cooking School, Shoji packed his bags and headed to France to train under 3 Michelin star Chef Georges Blanc. Upon his return to Tokyo, he joined a renowned hotel, where he spent several years honing his skills – from menu development to team leadership.

In 2020, Shoji embarked on a new challenge, foraying into Japan’s other favourite Western cuisine – Italian. Joining PIGNETO as Sous Chef, he deepened his understanding of Italian culinary philosophy and techniques under the guidance of the Italian Executive Chef at the time. His success soon brought new accolades and opportunities, including a Top 3 Finalist recognition at Four Seasons APAC Chef Competition and a training program with Michelin star Italian chef Andrea Accordi.

Having mastered the essence of Italian cooking – to bring out the natural flavours of each ingredient – Shoji stepped into the role of Chef de Cuisine in 2025, taking charge of the restaurant’s entire culinary operations. Guided by his vision, PIGNETO embodies the idea of an elevated trattoria – a warm, lively spot where sharing is welcomed and top-notch ingredients are a given. The menu features authentic Italian dishes that incorporate seasonal produce from Japan as well as imported specialities from Italy.

Among Shoji’s signature creations, the Tagliolini Genovese stands out – fresh hand-cut pasta made from carefully selected Italian wheat flour, tossed in a house-made sauce blending Japanese fresh tomatoes and basil. Although simple in appearance, the dish spotlights the purity of its ingredients and the refined skill behind its creation, offering a truly authentic taste experience.

Another highlight is the Fiorentina, a Tuscan-style speciality that has earned high praise from discerning diners. Showcasing Shoji’s exceptional technique in searing and precision in doneness, this dish has inspired more than one guest to say: “I only eat Fiorentina steak grilled by Chef Shoji.”

Reflecting on what he values most about his work, Shoji says, “It brings me great joy to see a variety of guests – friends, couples, families – enjoying our food and creating cherished memories together. Sharing a generous, delicious meal with people you love is one of the greatest pleasures in life. And that’s exactly what we strive to deliver.”

When not in the kitchen, he enjoys working out at the gym and spending time with his young son. As a Japanese BBQ enthusiast, he also loves to discover new yakiniku restaurants in Tokyo.