Officially opening on April 26, 2024, EMBA KYOTO CHOPHOUSE at Four Seasons Hotel Kyoto is set to elevate the city’s dining scene. Under the guidance of Chef Sebastian Barcudes, this vibrant culinary destination promises world-class grilled meats, seafood, and local vegetables.
Chef Barcudes, with a deep-rooted passion for barbecue inherited from his upbringing in Argentina, brings a new level of expertise to charcoal grilling. Having been introduced to the traditional Argentinian art of asado in his early years, he mastered techniques such as marination and slow-cooking to enhance the flavors of meat.
Drawing from his culinary heritage, Chef Barcudes showcases techniques like dry aging and charcoal grilling at EMBA KYOTO CHOPHOUSE, emphasizing the importance of harmony between meat, spice, charcoal, and fire to create a delightful smoky essence.
The dining experience is further enriched by an enticing beverage program led by Takashi Nakano, the Director of Beverage. Highlights include premium whiskey highballs, curated sake, and Kyoto craft beer infused with local flavors like matcha and yuzu. The menu caters to diverse preferences, offering a thoughtful selection of non-alcoholic beverages and locally inspired classics.
Complementing the culinary offerings is an impressive wine list featuring labels from Europe, Napa Valley, Australia, New Zealand, and Japan, including kosher options. Guests can indulge in wines available by the carafe or in magnum bottles, enhancing every moment into a celebration.
Nestled beside the Hotel’s 12th-century pond garden, EMBA KYOTO CHOPHOUSE offers a picturesque setting with waterside terrace seating and floor-to-ceiling windows indoors, allowing guests to immerse themselves in nature’s beauty throughout the seasons.
Chef Barcudes prioritizes premium ingredients, personally collaborating with suppliers to source top-quality meats from the USA, Australia, and Japan. Seafood selections are equally impressive, sourced from renowned regions worldwide, including the Sea of Japan for oysters, the China-Russia border for caviar, and Hokkaido for scallops. Hyperlocal vegetables from partners like Kazamidori Farm further enhance the menu, reflecting Kyoto’s seasonal bounty.
The culinary team employs specialized techniques to accentuate the natural flavors of these exceptional ingredients, including in-house dry aging of beef and precise charcoal grilling to perfection.
Within EMBA KYOTO CHOPHOUSE, the resonance of “EM” reveals three significant meanings in Japanese: 宴 (Party), 炎 (Flame), and 縁 (Connection), symbolizing vibrant gatherings, the energy of charcoal fire, and deep connections among loved ones, respectively.
In this welcoming environment, guests are invited to create lasting memories over meticulously prepared dishes and exemplary beverages, all against the backdrop of the heritage pond garden, making EMBA KYOTO CHOPHOUSE a truly unique culinary destination in Kyoto.
Hailing from Argentina, Sebastian Barcudes immersed himself in a passionate food culture from an early age, mastering the art of asado. After formal culinary training, he embarked on a journey to expand his skills, working at renowned restaurants across the Middle East, Malaysia, and the Philippines. His most recent role was chef de cuisine at Carna, a prestigious Bahamas steakhouse by celebrity Chef Dario Cecchini. With his wealth of global experience, Chef Sebastian brings a fusion of techniques and flavors to EMBA KYOTO CHOPHOUSE, enhancing exceptional ingredients with his expertise in dry aging and charcoal grilling.
