Four Seasons Hotel Kyoto rebranded and reopened its third-floor “The Lounge & Bar” as “SEY” on April 1.
The concept is a Japanese-style izakaya. Five original cocktails themed on the climate and culture of Kyoto are available. “FSK75” is a cocktail based on Roku Gin, finished by pouring sparkling sake over a rose-shaped sherbet made with red shiso from Ohara in Kyoto. “The Monaka,” inspired by the traditional Japanese sweet monaka, combines white vodka with sake from Kinoshita Brewery in Kyotango, and is garnished with a monaka wafer shell topped with white bean paste scented with cherry blossoms. “Oyasumi” is a dessert cocktail made with Okinawan rum, blending a syrup using black sesame with egg white and mango aroma. Other offerings include “Silent Garden,” made with Hakushu whisky, and “Smoky Old Fashioned,” accented with Japanese sansho pepper. The food menu features items such as the “Beef Cutlet Sandwich,” made by thick-cut grilling 200 grams of Japanese wagyu beef and sandwiching it between slices of milk bread.
Opening hours are from 1:00 p.m. to 12:00 a.m. Cocktails are priced at 3,800 yen each, and the Beef Cutlet Sandwich is 7,900 yen. The interior design and furnishings remain unchanged from The Lounge & Bar.
