Chef Guillaume Galliot of Four Seasons Hotel Hong Kong Brings Caprice Experience to Japan for First Culinary Collaboration

This November, Chef Guillaume Galliot of Caprice at Four Seasons Hotel Hong Kong embarks on his first culinary collaboration in Japan, joining hands with visionaries Chef Guillaume Bracaval of est and Chef Daniel Calvert of SÉZANNE. Gourmands travelling to Tokyo should mark their calendars for two evenings to remember at Four Seasons Hotel Tokyo at Otemachi and Four Seasons Hotel Tokyo at Marunouchi, with three world-class chefs and two once-in-a-lifetime tasting menus.

Caprice x est  

On November 9, 2022, Chef Guillaume Galliot will share the kitchen of Chef Guillaume Bracaval at est for a 10-course four-hands dinner. Boasting four Michelin stars and six decades of culinary experience combined, the duo is set to showcase an extraordinary confluence of French traditions with Japanese produce as well as recipes that reflect their personal journeys.

“I am thrilled to be cooking with Chef Guillaume Bracaval at est,” says Chef Guillaume Galliot. “He has been in Japan for 10 years and it will be a great opportunity to learn more about Japan through his lens.”

Situated on the 39th floor of Four Seasons Hotel Tokyo at Otemachi, the one-Michelin-starred est is known for its eco-conscious approach to fine dining and sources 95 percent of its ingredients locally, such as from small-lot farmers, independent foragers and hunters. The beverage program is an extension of its unique dining philosophy, highlighting an array of Japanese wines, premium bottled teas, and waters.

One seating is available on November 9 at 6:30 pm. The 10-course dinner menu is priced at JPY 50,000* per person and the optional wine pairing at JPY 50,000* per person. To reserve seats for Caprice x est, contact +81 3 6810 0655 or est.otemachi@fourseasons.com.

Caprice x SÉZANNE

On November 11, 2022, Chef Guillaume Galliot will be present at SÉZANNE of Four Seasons Hotel Tokyo at Marunouchi.

Led by Chef Daniel Calvert, SÉZANNE introduces classically rooted modern French cuisine in the heart of Tokyo. A fellow Michelin-starred institution, it was also awarded #82 at World’s 50 Best Restaurants 2022 and #17 at Asia’s 50 Best Restaurants 2022.

The long-time friends are to present an innovative eight-course dinner menu comprising signature specialties from SÉZANNE and the latest creations of Chef Guillaume Galliot. In-season Japanese ingredients and handpicked international products will drive this creative collaboration and accentuate the culinary finesse of both chefs.

“I am very excited to finally visit SÉZANNE and Chef Daniel Calvert's new kitchen, as well as discover the tunes he likes to play,” adds Chef Guillaume Galliot.

Chef Daniel Calvert honed his skills at Per Se in New York City, followed by Epicure in Paris – both three-Michelin-starred establishments – and may be best known in Hong Kong for his stint at neo-Parisian restaurant Belon.

Wine pairing for the evening will be curated by sommelier Nobuhide Otsuka and guests can expect to sample superb Krug champagnes. The eight-course menu is priced at JPY 50,000* per person and includes three courses by Chef Guillaume Galliot. Two wine pairing options are available at JPY 25,000* or JPY 50,000*.

To reserve seats for Caprice x SÉZANNE, contact +81 3 5222-5810 or Sezanne.Marunouchi@fourseasons.com.

First Culinary Collaboration in Japan

The two four-hands dinners mark Chef Guillaume Galliot’s first culinary foray into Japan.

“Caprice is frequented by Japanese diners who appreciate creativity and details. I believe the signature dishes of Caprice and my latest creations can bring a smile to their face,” says Chef.

Chef Guillaume Galliot last visited Japan in 2007 for leisure and this is his second visit to the country. “The dining scene back then was already very impressive, but I am sure it has progressed a lot since. I cannot wait to discover the ingredients and get inspired by Japanese culture during this overdue November trip,” says Chef Guillaume Galliot.

*Additional taxes and/or service charges may apply.