The new Four Seasons Otemachi takes you to new heights and its merely not only the 39th floor views. It’s the heights of epicurean delight.
Give your yourself a present and indulge in chef Guillaume Bracaval’s 9 course Xmas menu featuring the sublime Tourte de canard above.
“ A Partager” appetizers to share
Hummus instead of butter, paired with the kinako bread was an elegant touch.
Ainame, a Japanese seasonal fish served in a succulent Bouillabaisse style.
And the main event! The Tourte de canard. Light and delicate with a melange of Niigata wild Aokubi duck and, Aomori farmed duck, Guineafowl from Iwate & Japanese pork.
All Japanese wines were paired for the meal.
Peau de soja, a light tofu cheese with citrus paving the way to desserts.
And wow... were there desserts!
The equally photogenic and delicious Nectar & Pollen with a touch of chamomile honey by pastry chef Michele Abbatemarco.
This trio of bite size pastries with tea & coffee finished off the meal.
The presents are all wrapped.....
Time to gift yourself.
Xmas dinner at Est, Four Seasons Otemachi.
December 25-26th
Dinner course 35,000¥, lunch course 15,500¥
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