Virtue's highball-style cocktail “Somei Yoshino” |
Four Seasons
Step into Virtú at Four Seasons Hotel Tokyo at Otemachi and you'll feel the aura of hospitality emanating from the room before you even sit down or take a sip of your cocktail. Whether you're an adventurous solo traveller keen for bar conversation, a couple looking for a quiet spot, or a group of businesspeople looking for a comfortable table to relax and chat about work, staff quickly assess each guest and determine which space in the bar will best suit them. The flow is familiar and natural, from a warm greeting to water, menus and leading questions, all in an effort to find the perfect drink for you and the occasion. It's all part of a personalized experience at this Paris-meets-Tokyo bar, helmed by head bartender Keith Mozzi.
Opened in 2020, it occupies the top six floors of a building in the financial district and offers spectacular views of the Imperial Palace. Virtú is home to est, a one-Michelin-star French restaurant that serves locally sourced produce, and Pigneto, an all-day Italian restaurant with a rooftop terrace that serves an award-winning French and Japanese wine list, meaning visitors have a choice. But when it's time for drinks, enter Virtú through a bookcase-lined corridor to find a space filled with plush furniture, warm tones, a gorgeous back bar and wall-to-wall windows overlooking the city. There, you'll also find Motzi and his team.
Motsi was born in Zimbabwe and grew up in the UK, working in London, Beijing and most recently at the Charles H. Bar at the Four Seasons Hotel Seoul before moving to Tokyo to take over as head of Virtu in 2022. Since his arrival, the bar has quickly risen to prominence on international best-of lists.
Last year, Virtù was the highest-rated new entrant on the Asia's 50 Best Bars list, ranking 20th overall. This year it has risen to 11th place, and earlier this summer it was awarded the Michter's Hospitality Art Award, which is voted for by 265 members of the Best 50 Academy and goes to the bar that has delivered the best hospitality experience over the past 18 months.
Inside Virtú |
Four Seasons
The bar is known for its excellent service and adherence to the Japanese ideal of omotenashi, which originates from the ancient tea ceremony and means giving of yourself to others to offer a selfless level of hospitality.
“I arrived at the tail end of the pandemic, so my first focus was to get accustomed to the local culture and get to know the talented team,” Motsi says. “The basic elements were already in place, so our main goal was, and will continue to be, to improve every day.” The bar embraces the “kaizen” philosophy, which emphasizes continuous, incremental improvement, with the goal of getting a little better every day.
Rather than adopting a one-size-fits-all approach to service, Mozzi encourages team members to be themselves and serve guests in a way that feels authentic to each individual. What matters is heart and enthusiasm.
“At Virtú, we're honoring Japan's rich tradition of hospitality while adding our own unique touch,” says Motsi. “Our amazing team is our secret ingredient, and we're excited to give them a stage to let their unique personalities shine.”
This strategy means that each visit to Virtú will be a slightly different experience depending on who is behind the bar or who is the waiter, but there will be a consistent level of service and consistently delicious drinks.
“Every cocktail on our menu embodies the pride and craftsmanship we take in our creations,” says Motsi. “We hold ourselves to the highest standards and regularly taste our creations to ensure they are of the highest quality. Our relentless pursuit of perfection is felt in every sip.”
Virtú Smoked Ume Old Fashioned |
Four Seasons
Notable cocktails include the Smoked Ume Old Fashioned, made with house-made brandy plum wine, bourbon, Japanese whiskey, and cypress bitters, and the Yuzu Nagi, a gin and cognac that uses yuzu in various forms, from juice to liqueur to bitters. The bartenders have also studied classic cocktails, so they can whip up martinis, Manhattans, and other favorites in no time.
Motsi credits Japan for its impeccable hospitality and standard of drinks, a hallmark of dozens of small, independently owned cocktail bars across the city. At larger establishments like Virtu, staff embody the Four Seasons spirit, treating others the way they would like to be treated. “This philosophy is woven into our DNA,” he says. “Our bar is a small but vibrant part of the bigger picture. We're focused on developing our future leaders and keeping our team motivated and inspired, always thinking about their growth and what the years ahead will bring.”
In Motsi's case, that focus has taken him from Four Seasons bars in Beijing and Seoul to Tokyo, where he now runs one of the top bars in Asia, so the philosophy appears to be working.
