Virtù, the cocktail bar on the 39th floor of the luxe Four Seasons Hotel Tokyo at Otemachi, has been rising in popularity the past few years. Their excellent showing at the recent Asia’s 50 Best Bar Awards, where they were ranked No. 11 and win the Michter’s Art of Hospitality Award, notwithstanding. By offering a distinctive and all-encompassing bar experience, the Virtù serves a carefully chosen assortment of drinks that are frequently influenced by the marriage of contemporary mixology methods with traditional Japanese ingredients under head bartender Keith Motsi’s lead.
“Accolades are nice, it makes you feel appreciated, makes what you do feel valued – but the end goal is never that. The end goal is to be the best at what you do,” Keith says of the awards Virtù has garnered since joining. Keith took the top job at Virtú in 2022, the same year he won Altos Bartenders’ Bartender Award, after serving his tenure at Four Seasons Hotel Seoul’s Charles H bar. Keith’s presence immediately skyrocketed Virtú into the Disaronno Highest New Entry Award at Asia’s 50 Best Bars 2023. Born in Harare and raised in the UK, Keith joined the Four Seasons hotel group in 2017 as the head bartender for Equis at Four Seasons Hotel Beijing – which he helped garner the Best Hotel Bar in China 2018 award by Drink Magazine Asia.
“Moving from the West to the East has changed my outlook from things such as work culture, ethics, and expectations both from customers and bartenders alike.”
At Virtú, Keith’s responsibilities include overseeing the hotel’s beverage operations and establishing a close connection between the food concept and the beverage selections. To further establish Virtù as the premier bar in Tokyo and elsewhere, Keith has focused on local tastes to create beverages that are more suited to the palates of the Japanese.
What is the concept behind Virtú?
Virtú blends Japanese cuisine and the French cuisine in their Paris-meets-Tokyo concept, meaning that despite using both Japanese and French products – the food and drinks are strictly served in a Japanese way with the techniques and cultural significance involved but with a French essence through French products.
Virtú is a seated lounge with a 12-seater bar at the back and 48 seats up front, meaning service is only provided when there are available seats. They do not take reservations, only walk-ins. The idea behind this is that Virtú gives a chance for everyone, including regulars who Keith dubs “City Guests” to have an equal opportunity to wine and dine at Virtú.
Keith prides himself for this idea – in his own words “moving the goalpost” to become a trendsetter or pioneer in Japan is rare itself as most establishments are reservations only. By providing something new and being different, it creates a demand that pulls customers to come earlier to get the seats and services that they desire.
How have the recent Asia’s 50 Best Bars ranking, and the Michter’s Art of Hospitality award affected Virtù and you, personally?
Keith states that accolades are great, and it makes Keith, and the team feel appreciated, but he declared that this won’t change Virtú in any shape or form. This achievement only drives the Virtú team to improve their drinks from excellent to extraordinary – from changing the drinks’ glassware, temperature, serving style while retaining its original ingredients.
Keith believes that changing the menu frequently makes the experience inconsistent. He tries to improve the menu constantly, without any big changes. Most of the guests who come to Virtú are new customers, who have made the trip to Tokyo to try the bar. No big menu changes means that guests will have a similar experience every time they visit. Keith assures that the experience of his regular ‘City Guests’ is same with any new visiting guest.
Walk us through the Virtú menu at Nautilus.
The Virtú menu has 15 cocktails, using products sourced locally in Japan. Their signature best sellers cover all bases of cocktail styles – from spirit forward, long drinks, short drinks, and rock drinks. Keith will served three cocktails from the Virtú menu with 1 additional bespoke cocktail for Nautilus:
Yuzu Nagi
Made with Tanqueray no. 10 Gin, Cognac, yuzu and Caribe&Co. flavored syrup. Yuzu is a fruit indigenous to East Asia and is thought to be a cross between a mandarin orange and a yellow clementine. The flavor is described as slightly sweet, and grapefruit-like – Keith uses yuzu as an extract, juice, and bitters in this cocktail. The cocktail is refreshing with a harmonious blend of citrus, herbal notes, and a hint of sweetness.
Something Pink
Built-up with Ketel One Vodka, sakura cordial, yuzu extract, egg white, Kizashi Tonic Water – a tonic water from Yamanashi-based Hiyori, that uses an extract from Amur cork tree bark in place of quinine. A well-rounded cocktail that’s light and refreshing, with floral and citrus notes balanced by a creamy texture and a touch of effervescence.
Johnnie Drank the Wagyu
Concocted with Wagyu beef washed Johnny Walker Blonde, mineral water, Wagyu beef Jerky, Okinawa cordial – a type of black sugar that originates from Okinawa that has an intense and rich taste, with aromatic malty and smoky notes which distinguishes it from other brown sugars, Hinoki Bitter – bitters made from Hinoki Cypress which is a very high-quality timber in Japan. The cocktail is rich and savory with a unique interplay of umami and sweetness, balanced by refreshing carbonation and an aromatic finish
Takara
Johnnie Walker Blonde, Mancino, Yellow Chartreuse, Denki Bran – a unique Japanese spirit that originated in the late 19th century that is often described as a blend of brandy, shochu, and various herbs and spices, orange bitters and mineral water. A Manhattan-style cocktail that’s rich and layered, with a blend of sweet, herbal, and citrusy notes.
Keith reassures everyone that if you ever come and visit Virtú – you will have an exceptional time, and he will personally see to it that you will receive Virtù’s excellent service. Although drinks may be served differently, in taste, presenterion, garnish, and temperature, the overall experience will never deviate too far. For anyone visiting Tokyo, stop by Virtú and enjoy an unparalleled experience brought to you by the one and only, Keith Motsi. As a parting shot, Keith says: “Stay thirsty folks and have a good time!”
