[Four Seasons Hotel Tokyo Otemachi] Pizza course served by a pizza chef from Naples has started
Four Seasons Japan Collection Press release: October 7, 2024 [Four Seasons Hotel Tokyo Otemachi] Pizza course served by a pizza chef from Naples has started A modern take on historic pizza
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https://prcdn.freetls.fastly.net/release_image/80380/228/80380-228-e0066081700a5a43aea7485156594753-1469×939.png Pizza course “N’Epicure” location PIGNETO The secret to delicious pizza Alessandro was born and raised in Naples, the birthplace of pizza, and is a true Neapolitan craftsman who trained in Naples even after graduating from pizza school. He adjusts the fermentation time of the dough and the distribution of ingredients according to the daily fluctuations in temperature and humidity, and then forms and bakes the dough using his keen sense of the palm of his hand. By performing every step perfectly and without waste, we are able to create a beautiful pizza that never changes every day. In addition, the flour used in PIGNETO pizza is “No. 0 flour” made from 100% Italian wheat produced by Molino Magri, a long-established Italian wheat company.
https://prcdn.freetls.fastly.net/release_image/80380/228/80380-228-df47fa7784c174662524bae80e2c0668-1453×937.png The edges are high and airy, and the center fabric is thin, making it light and easy to eat This “No. 0 flour” carefully selected by Alessandro creates the airy and high corniccione (rim) that is the lifeblood of Neapolitan pizza, giving you a light texture and rich wheat flavor. Although the center is thin, it has a springy texture, and you can appreciate Alessandro’s craftsmanship that brings out the deliciousness of the ingredients on top. ■ Course information All pizzas are made using Alessandro’s own recipes, and in order to recreate the deliciousness of authentic Neapolitan pizza, we order everything from Italy, except for the vegetables that require freshness. The course menu is a limited-time menu that changes depending on the season and stock. Don’t miss out on this special seasonal menu. 1. Chef’s Recommendation Appitizer Enjoy four bite-sized Italian appetizers made with seasonal ingredients and Italian-style croquettes. 2. Rustic Indulgence Rustic Indulgence (Mozzarella / Salsiccia / Friarelli / Cacio e Pepe Talari) Italian pizza has changed with the historical changes in Italy, but “Rustic Indulgence” is a modern version based on the recipe that was eaten in Italy before tomatoes were introduced from South America. Made with an arrangement. Salsiccia is full of flavor from herbs and spices, combined with the exquisite bitterness of Friarelli. Salsiccia is full of flavor from herbs and spices, combined with the exquisite bitterness of Friarelli. The cheese that is essential for pizza is buffalo mozzarella cheese flown in from Italy, and you can enjoy the triple indulgence of taste created by simple (rustic) ingredients. Friarelli is a type of rapeseed flower mainly grown in southern Italy, and is characterized by its sweet and bittersweet taste. A light and delicious pizza that is perfect for starting a course.
https://prcdn.freetls.fastly.net/release_image/80380/228/80380-228-bb095503d1c9b5f58daaa7c269c5d425-1452×969.png 3. RADIANT ELYSIUM Radiant Elysium (Sicilian tuna “Pina Jara”, paprika, red paprika cream, smoked provola cheese) The fruit of Italy’s earth and sea meet to create a rich and nutritious pizza bursting with flavor. The rich aroma and deep taste of smoked cheese that spreads the moment you put it in your mouth, the umami of tuna made from tuna from Sicily in southern Italy, which is rare in Japan, and the crunch of juicy and fresh Baprika are a perfect match. I’m here.
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cheese/Basil/Burrata/Dried tomatoes/Anchovies/Parmigiano) The final dish of the course is a generous pizza, which means “Beautiful Italy” in Italian, and incorporates all the special products that symbolize Italy. Enjoy the deep and beautiful taste of Italy, made with three types of luxurious cheese, and the combination of the flavor of anchovies and Italian tomatoes. In particular, by using Italian tomato sauce and dried tomatoes, you can enjoy the freshness of the tomatoes and the concentrated sweetness that overflows from the dried tomatoes.
https://prcdn.freetls.fastly.net/release_image/80380/228/80380-228-8e9c7c115e7edc859f5b29071a8d450c-1510×980.png 5. DEKIZIE AL LIMONE Limoncello / Lemon This is a dessert made with lemon liqueur, which is known to have originated in southern Italy, the country where lemons are grown. Enjoy the refreshing acidity and gorgeous aroma of lemoncello, which is also popular as an after-dinner drink, to end your course.
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https://prcdn.freetls.fastly.net/release_image/80380/228/80380-228-2384a32ecc30cb2112f7bcfc61ec5780-1362×899.png Limoncello Date of delivery: Thursday, Friday, Saturday, Sunday Time: 12:00-14:00, 17:30-20:00 Price per person: 12,000 yen/Cocktail 2,600 yen~ Provided by: Four Seasons Hotel Tokyo Otemachi 39th floor PIGNETO Web page: https://www.fourseasons.com/jp/otemachi/dining/restaurants/pigneto/ ================================================== =======
Inquiries/Reservations ・Call 03-6810-0655 ・Reservation site is From here ================================================== ======= *L.O is the last drink order time. *The total price includes consumption tax and 15% service charge. *Business hours and prices are subject to change. *The photo is an illustration.Reservations can also be made online
https://prcdn.freetls.fastly.net/release_image/80380/228/80380-228-be1004126e2578640673ac3de52318da-648×892.png About PIGNETO Specialty Pizza Chef Alessandro Luca de Leo Alessandro Luca de Leo is a specialty pizza chef from Naples, Italy, the city where pizza was born. At PIGNETO, we are showcasing the traditional pizza-making skills brought to us by our own roots. Influenced by family members who worked in restaurants, he developed an interest in cooking from an early age, and began working at a local pizzeria as a teenager. At this time, he distinguished himself as a pizza maker and went on to culinary school. After graduating, he will hone his skills at a local pizzeria and expand his career to Germany and then the UK. Then, in 2015, he came to Japan and continues to teach Italian pizza making techniques in Japan. ■ About PIGNETO Named after the vibrant Pigneto district in Rome, the restaurant is dedicated to the joys of Abbondanza (life well lived). We offer authentic Italian cuisine in a shared style in a relaxing atmosphere with a spectacular view of the Imperial Forest. We also offer casual business lunches and courses where you can enjoy local cuisine from all over Italy. Address: 39th floor, Four Seasons Hotel Tokyo Otemachi, 1-2-1 Otemachi, Chiyoda-ku, Tokyo Phone number: 03-6810-0655 Website:
https://www.fourseasons.com/jp/otemachi/dining/restaurants/pigneto/ Business hours: Breakfast 7:00-10:15 (L.O. 10:00) *Only for hotel guests Lunch 11:30-14:30 (L.O. course 14:30; a la carte 16:30) Tea time 14:30-17:00 (L.O. 16:30) Dinner 17:30-22:00 (L.O. course 21:00; a la carte 21:30) ■ About Four Seasons Hotel Tokyo Otemachi Four Seasons Hotel Tokyo Otemachi is a luxury hotel that opened in Otemachi, Tokyo in September 2020. It is located on the top 6 floors of Otemachi One Tower, which is directly connected to the Otemachi subway. The 190 guest rooms, including 28 suites, range in size from 49 square meters to 283 square meters, offering dynamic city views of Tokyo and the greenery of the Imperial Palace, and are a space that combines functionality and comfort. On the top 39th floor, there are four restaurants and bars: contemporary French restaurant “est”, Italian restaurant “PIGNETO” with a rooftop terrace, bar “VIRTÙ” where Paris meets Tokyo, and “THE LOUNGE” where you can enjoy afternoon tea. , treatment rooms, swimming pools, and the heavenly sanctuary “THE SPA,” which includes a fitness gym. The third floor has a ballroom and meeting room perfect for banquets and weddings. Four Seasons Hotel Tokyo Otemachi website https://www.fourseasons.com/jp/otemachi/ ▼ Click below to download the Four Seasons Hotel Tokyo Otemachi press release and high-resolution photos ▼
https://press.fourseasons.com/otemachi