A Special Collaboration Between Chef Fabrizio Borraccino and Chef Toshikazu Kato at Zelo Restaurant at Four Seasons Hotel Milano

Four Seasons Hotel Milano pays tribute to Japan with a limited‑edition menu designed by Chef Fabrizio Borraccino and Chef Toshikazu Kato, Executive Chef of Izumi at Four Seasons Hotel des Bergues Geneva. Guests may enjoy this exclusive experience at Zelo Restaurant from March 31 to April 1, 2026, alongside the regular à la carte selection.

Bound by a passion for outstanding ingredients and a relentless pursuit of excellence, Chefs Borraccino and Kato create contemporary culinary experiences that surprise guests while staying true to their distinctive identities.

Their connection, rooted in Fabrizio’s time as Sous Chef in Geneva, sparked the idea of crafting a culinary experience that unites Italian and Japanese flavours.

Menu

Amuse

• Crispy rice, spicy tuna tartare

Starters to share

• Yellowtail, jalapeño; wagyu tataki, truffle ponzu

Sushi

• Tuna ponzu; creamy salmon

Primo Piatto

• Risotto alla ghiotta with oyster, langoustine and finger lime

Main

• Roasted turbot, jalapeño dressing, coriander, red onion, chili thread

Dessert

• Matcha tiramisu

The dinner menu also has a surprise in store: at Zelo, Chef Kato will be preparing the starters right in the dining room, at the live station set up especially for these dates. Chef Borraccino will also be in the dining room, finishing the risotto alla ghiotta with oyster, langoustine, and finger lime at the table. The result is a dance of flavours that takes guests on a journey between Italy and Japan.

For the occasion, guests at Stilla Bar will also be able to taste the special drink Matcha Mule, created by Alejandro Pellejero with Altamura Vodka, Laphroaig, Matcha Syrup, Lemon, and Ginger Beer.

Toshikazu Kato, Executive Chef at Izumi Restaurant at Four Seasons Hotel des Bergues in Geneva, interprets contemporary Japanese cuisine with technical wisdom and international sensibility. Born in Saitama Prefecture, Japan, and trained at Tokyo-Chorishi Technical School, Kato has spent 20 years with Four Seasons, working in Asia, the Middle East, and Europe, refining a cosmopolitan culinary vision without losing touch with Japanese authenticity. At his restaurant Izumi, the chef offers a refined interpretation of Nikkei cuisine, where Japanese precision and Peruvian influences interact with local Swiss ingredients selected according to a sustainable and seasonal approach.

Zelo is now Milan’s gastronomic hotspot, welcoming cosmopolitan clientele and Milanese locals in a contemporary atmosphere designed by Patricia Urquiola. Here, Chef Borraccino celebrates precious local producers, who are fundamental to his culinary philosophy. Seasonality and sustainability guide the daily menus, which evolve with the changing seasons. To celebrate spring, this year the chef has decided to embark on a journey to Asia, embodying the spirit of Milan, rooted in the history of an ancient culture but constantly looking towards the beautiful, the new, and the different.

• Special menu at Zelo: EUR 150 per person, beverages excluded
• Matcha Mule at Stilla Bar: EUR 23
• For bookings: +39 02 7708 1478