For one night only, two of the region’s most reputable chefs are collaborating for an eight-course dinner in central Tokyo. Chef Guillaume Galliot of Caprice, a three Michelin-star restaurant at Four Seasons Hotel Hong Kong, is visiting Sezanne, a newly minted Michelin-starred restaurant at Four Seasons Hotel Tokyo in Marunouchi. The latter restaurant is helmed by chef Daniel Calvert.
The eight-course menu (¥50,000) will be grounded by classic French recipes but elevated with modern techniques. The dishes revolve around seasonal produce and ingredients from within Japan, accented, of course, with a selection of international flavours. Chef Galliot will be creating three of the eight dishes for dinner.
Wine pairing, curated by sommelier Nobuhide Otsuka, is available at an additional ¥25,000. Dinner starts at 6pm, with the last seating commencing at 7.30pm.