Embark On A Sweet Journey In The Sky With Chef Yusuke Aoki | Four Seasons Hotel Tokyo at Otemachi

Meet award-winning Executive Pastry Chef Yusuke Aoki and find out more about his Tokyo creations and passion for his craft at the all-new Four Seasons Hotel Tokyo at Otemachi.

Pastry chef or chocolatier? Aoki brings together the best of both delectable worlds. Winner of several global accolades, including top honours at the only international pastry competition in the US, career began at a French pastry boutique in Shiga, Japan. After cutting his teeth at hotels in Tokyo and Toronto, he moved to Paris to hone his skills in pastries, wedding cakes, desserts, chocolate pralines, showpieces and sugar decorations, before transferring to Ritz-Carlton in the Middle East.

Now, overseeing the dessert and pastry program at Four Seasons Hotel Tokyo at Otemachi, Aoki provides the perfect sweet finish at PIGNETO and THE LOUNGE – both located on the Hotel’s 39th level, with sweeping views of the Imperial Palace and cityscapes. PIGNETO showcases Aiko’s solo creativity and finesse to the fullest, while at THE LOUNGE he teams up with Japanese wagashi artists to give a fresh spin to teatime traditions, delivering an ultra-glamorous ensemble of fine French pastries, delectable cakes and traditional Japanese desserts. (Diners at Four Seasons can also sample an extra-special pastry inspired by Chef’s award-winning Valrhona dessert.)

Back home in Japan after 10 years, Aoki is eager to bring his international perspective to the city’s confectionary landscape; think “Balinese-inspired French pastries that appeal to the Japanese palate.” He is especially excited about what this means for celebrations at Four Seasons. “We’re going way beyond run-of-the-mill cake and ice cream for our banquets and buffets,” he notes enthusiastically. “Expect handcrafted, inspired desserts that really set the tone for festivity in terms of flavours, detailing and plating.”

With an exceptionally strong background in wedding cakes, Aoki also takes the lead in crafting breath-taking centrepieces for weddings at Four Seasons. He likes to sit down and chat with each couple, drawing inspiration from their love story and personal style to conceptualise a one-of-a-kind wedding cake to elevate the special day.

At the end of the day, what is Aoki’s favourite part of the job? “The ‘whoa’ look on someone’s face when they taste my dessert makes all the effort worth it.”

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