This special one-night-only four-hand dinner is a collaboration between two big-name chefs from two Michelin-starred restaurants: chef Guillaume Bracaval of est at the Four Seasons Hotel Tokyo at Otemachi and visiting chef Guillaume Galliot of Caprice at the Four Seasons Hotel Hong Kong.
Within a short time since opening, est has quickly gained a reputation for itself as a eco-conscious restaurant that seeks to reimagine French cuisine through Japanese terroir, so much so that 95 percent of all the ingredients used are sourced locally from small-lot farmers, independent foragers and the like. It came as no surprise then that est was awarded one Michelin star for 2022.
For this ten-course dinner (¥50,000), both chefs will create a menu celebrating French cuisine, but through the use of Japanese produce and ingredients. Premium wine-pairing is available for an additional ¥50,000. There is only one seating, starting at 6.30pm.