Tourexpi
Four Seasons continues to set the standard for
culinary excellence, beginning the year with new accolades and reaffirming its
position as one of the world's most awarded operators of restaurants and bars.
Following
the latest Michelin Guide announcement from France, Four Seasons Hotel
George V, Paris upheld its legendary position of holding six Michelin
stars and one Green star for sustainability, with its iconic restaurants—Le Cinq, L'Orangerie, and Le George—continuing to set the benchmark for fine dining.
Additionally, Le Cap at Grand-Hôtel du Cap-Ferrat, A Four Seasons
Hotel retained its prestigious one star recognition.
Earlier
this year, Four Seasons added to its constellation of stars with Yu Yuan at Four Seasons Hotel Seoul earning a coveted
Michelin star in February. In March, Four Seasons Hotel Hong Kong retained its
extraordinary eight Michelin stars across Caprice, Lung King Heen, Noi, and Sushi Saito, while Zi Yat Heen at Four Seasons Hotel Macao retained its
one star. Lung King Heen also received further distinction with a
near-perfect 99.5 score on La Liste 2025. Additionally, SÉZANNE at Four Seasons Hotel Tokyo at Marunouchi,
which holds three Michelin stars, was named Best Restaurant in Japan and
ranked #4 on Asia's 50 Best Restaurants 2025. Notably, the growing
Four Seasons portfolio of Michelin-recognized Chinese concepts speak to the
brand's focus to redefining excellence in the space.
With
these latest Michelin star recognitions, multiple honours from Asia's 50
Best Restaurants, and sustained industry acclaim, Four Seasons remains the most
Michelin-starred luxury hospitality company, holding 33 stars across 24
restaurants worldwide.
This
continued success is driven by the commitment of Four Seasons to originality,
with each of its more than 600 restaurant and bar concepts thoughtfully
designed to deliver a unique experience. From regionally inspired menus to
unique dining spaces, no two are alike—yet all are united by an unwavering
dedication to exceptional service, innovation, and the highest standards of
quality.
"At
Four Seasons, every restaurant and bar is a one-of-a-kind concept, designed to
push creative boundaries and deliver something truly original," says Philipp
Blaser, Senior Vice President of Food & Beverage. "We provide a
platform for the best talent to join us in crafting food and beverage
excellence, attracting visionary chefs and craftspeople who share our passion
for innovation and our legacy of unparalleled service. We are honoured to
receive these prestigious global awards, a testament to the culinary teams who
are the heart of our operations."
New
Openings and Culinary Innovation
As
Four Seasons expands its culinary footprint, recent openings around the world
highlight a commitment to innovation and craftsmanship.
HAVA at Four Seasons Resort Langkawi offers authentic
northwestern Indian cuisine in an open-air setting with panoramic sea views,
blending traditional flavours with the island's natural beauty.
Sushi L'Abysse Osaka at Four Seasons Hotel Osaka
presents a cross-cultural omakase experience led by Michelin-starred Chef Yannick
Alléno and Edomae sushi master Chef Itaru Yasuda, merging French
innovation with Japanese tradition.
Cayao at Four Seasons Resort and Residences Cabo San
Lucas at Cabo Del Sol introduces Nikkei cuisine—a fusion of Japanese techniques
and Peruvian flavours—crafted by acclaimed Chef Richard Sandoval, offering
a unique dining experience by the sea.
Four
Seasons Resort Hualalai unveils a reimagined ULU alongside NOIO, a new sushi lounge and omakase dining experience,
enhancing its commitment to exceptional dining that celebrates Hawaii's rich
culinary heritage.
Verdello at Four Seasons Hotel Rabat at Kasr Al Bahr
embarks on a gastronomic journey celebrating the richness of Italian traditions
while integrating local Moroccan products, creating a flavour fusion that
evokes Sicily and the Mediterranean.
Café Boulud Riyadh at Four Seasons Hotel Riyadh at
Kingdom Centre showcases Chef Daniel Boulud's contemporary approach
to French cuisine, emphasizing seasonal ingredients and refined techniques.
Song at Four Seasons Hotel Hangzhou at Hangzhou Centre
reinterprets Ningbo cuisine with a focus on seasonal ingredients and
delicate seafood flavours, honouring the region's coastal culinary traditions.
Komo at Four Seasons Resort Maui showcases Tokyo-born
Chef Kiyokuni Ikeda's masterful take on Japanese traditions, featuring pristine
seafood, house-crafted ingredients, and artful presentations that blend
precision with Maui's renowned hospitality.
Teppanyaki ‧ Tempura Shun at Four Seasons Hotel Hong Kong
offers an intimate teppanyaki and tempura dining experience, where skilled
chefs prepare dishes with precision, highlighting the freshness of premium
ingredients.
Oma at Four Seasons Hotel Mexico City presents a
seasonal omakase journey, providing diners with a curated selection of dishes
that reflect the chef's creativity and the finest available ingredients.
Brasserie Margot at Four Seasons Hotel Atlanta
delivers a contemporary twist on the classic French brasserie, combining
traditional dishes with modern culinary techniques and local ingredients.
Onde at Four Seasons Hotel Firenze emerges as a modern
Italian dining destination within a restored historic setting, honouring
Italian coastal cuisine while embracing a convivial, relaxed atmosphere.
Opus at Four Seasons Hotel Mumbai offers a globally
inspired menu, rare Modbar coffee, and Art Deco elegance, creating a
sophisticated dining environment that blends international cuisine with local
influences.
Kyúb at Four Seasons Hotel Casablanca introduces an
elevated robatayaki experience infused with Japanese flavours and Moroccan
influences, showcasing a unique culinary fusion in a vibrant atmosphere.
For
a full list of Four Seasons awards and accolades, click here. To discover more award-winning dining
experiences at Four Seasons hotels and resorts around the world visit fourseasons.com/dining/award-winning-dining and
follow #TasteofFS on Instagram to continue exploring.
Image
Credit: © Four Seasons
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