四四A2 / Yoshiatsu

Tokyo

①Please introduce your restaurant.

My name is Yoshiatsu, and I run the Japanese restaurant “四四A2” in Ebisu, Tokyo.

Our restaurant operates on a reservation-only basis, offering a single seasonal omakase course. My wife and I run the restaurant together.

②What values or principles are most important to you as a restaurant?

Japanese cuisine is built upon the traditions passed down by our predecessors. Over time, these traditions have been refined and adapted to fit each era.
I aspire to be a part of that evolution, contributing to the continuous renewal of Japanese cuisine.
I want our restaurant to be a place that embodies this philosophy.
Above all, I want our guests to experience Japan’s four seasons through our food.
This is the most important aspect of our cooking.

③ How do you select your ingredients, and what do you prioritize when sourcing them?

Our priority is to use seasonal ingredients.
We are committed to using Japanese produce.
I personally speak with producers to understand their dedication and the care they put into their work.
For example, if we use game meat, I want to know about the hunter’s philosophy and methods. If it’s fish, I ask about the techniques used to prepare and preserve its freshness, as well as the fishing methods.
Every dish we create is built upon these direct connections, and we carefully select ingredients where we can see the face behind the product.

④Do you have any particular approach or philosophy when it comes to plating and presentation?

In Japanese cuisine, the dishware is just as essential as the flavors of the food.
The relationship between the dish and its plate is something we deeply value, aiming for a sense of harmony between the two.
We also pay close attention to the visual presentation so that, at a glance, guests can feel the essence of the season—whether it’s the freshness of spring or the warmth of summer.

⑤How do you curate your selection of alcoholic beverages?

We offer a variety of drinks, with a focus on Japanese sake.
While we do carry wines from around the world, our pairing selections primarily feature sake and Japanese wines, carefully chosen to complement our cuisine.

⑥Can you tell us about your attention to interior design, tableware, and the overall dining atmosphere?

We have designed the restaurant’s interior to be as simple and elegant as possible.
Using natural wood, brass lighting, and a base of white tones.
We create a sense of the season by carefully selecting flowers and decorations to match the time of year.
For tableware, we use a diverse collection, including works by contemporary artisans, antiques, and even pieces crafted by Japan’s Living National Treasures.
When selecting plates, my priority is whether I can vividly imagine my dish plated on them.

⑦What inspired you to become a chef?

I have loved cooking since childhood and started making dishes on my own around elementary school age.
Before I knew it, cooking had become my life, and I naturally found myself on the path of a chef.

⑧What kind of guests would you like to welcome?

If you love food, we would be absolutely thrilled to welcome you to our restaurant.
No direct equivalent in the original translation

⑨Are there any rules or things that are not allowed in your restaurant?

Please refrain from wearing perfume.
Also, kindly arrive at least 5 minutes before your reservation time.

⑩Do you have a message you'd like to share with your guests?

Each dish we serve embodies Japan’s culture and seasonal beauty, allowing you to truly taste the essence of Japan through our cuisine.
We look forward to sharing this experience with you.
Please come and visit us!

Infomation