It's Beginning To Taste A Lot Like Xmas

It’s Beginning To Taste A Lot Like Xmas


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 ¥


Sky-High for the Holidays at Four Seasons Hotel Tokyo at Otemachi


Tokyo at Otemachi



Jimmy Cohrssen

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