This week, Est at Four Seasons Hotel Tokyo at Otemachi is hosting a special three-night dinner with Chef Kristian Baumann of Copenhagen’s two-Michelin-starred Koan. It’s a rare opportunity to experience an eight-course tasting menu that bridges Nordic and East Asian sensibilities, reflecting Baumann’s Korean heritage and Danish roots.
Highlights include Hokkaido scallop with omija berry and sweet potato, lightly poached clams with champagne and gamtae, and roasted seaweed ice cream with hazelnut oil and caviar. For an extra-special experience, opt for the pairing, featuring wines and signature cocktails curated by Koan’s head sommelier, Lasse Peder Nielsen.
For reservations, visit here.