est x Caprice: Savour a Michelin-Starred Culinary Collaboration at Four Seasons Hotel Tokyo at Otemachi

On November 9, 2022, embark on a glittering gastronomic journey at est, the Michelin-starred French restaurant at Four Seasons Hotel Tokyo at Otemachi.

Connoisseurs are invited to discover a superb collaboration between two iconic French culinarians – Chef Guillaume Bracaval of est (1 Michelin star), and Chef Guillaume Galliot of Caprice (3 Michelin stars) at Four Seasons Hotel Hong Kong.

est x Caprice

With a combined four Michelin stars and six decades of experience, the world-class duo is set to present a very special four-hand dinner, showcasing a creative confluence of French traditions and Japanese produce.

“I am thrilled to welcome Chef Guillaume Galliot to Tokyo. We’ve created an extraordinary menu together and can’t wait to share it with our guests,” says Chef Guillaume Bracaval.

Merging their talents to highlight the richness of handpicked ingredients, the two chefs reflect on their personal journeys through a selection of dishes from est and Caprice. Discover a delectable story on every plate at this elegant feast. Diners may also elevate the evening with a wine pairing carefully curated by the Sommelier team.

Located on the 39th floor, est offers a refined setting framed by panoramic cityscapes. A curation of artworks adorns the walls, featuring an interplay of French and Japanese elements that conjure the Japonisme era. The open-air rooftop terrace is ideal for drinks before or after dinner – a quintessential Tokyo experience.

est is known for its eco-conscious approach to fine dining. The menus reflect Japan’s micro-seasons, with 95 percent of all ingredients sourced locally. The team works closely with several local partners, including small-lot farmers, independent foragers and hunters. The beverage program opens another door into the destination, with an array of Japanese wines, premium bottled teas and waters.

Chef Guillaume Galliot at Caprice

Born in the Loire Valley in France, Chef Galliot found his passion early. He expanded on his culinary school training by working under twin brothers Chef Jacques and Laurent Pourcel at the acclaimed Jardin des Sens in Montpellier, followed by stints in the Caribbean and New York. His path then led to Asia, through Raffles in Singapore and Beijing, The Tasting Room by Galliot in Macau, and finally to Four Seasons Hotel Hong Kong in 2017.

Under Chef Guillaume’s visionary leadership, Caprice offers inventive French fine dining, where classic dishes are elevated with global accents. The restaurant has retained its coveted 3 Michelin star rating for the past four years.

Chef Guillaume Bracaval at est

Raised in the French countryside, Chef Guillaume Bracaval combines award-winning artistry with a passion for high-quality homegrown ingredients. After completing a rigorous culinary education at French cooking schools, he honed his craft at illustrious restaurants in Paris, under the tutelage of luminaries such as Chef Alain Passard, Chef Christian le Squer and Chef Bernard Pacaud. In 2012, he was handpicked by Chef Michel Troisgros to helm a Michelin-starred restaurant in Tokyo.

With Chef Guillaume at the helm, est offers a fine expression of French cuisine shaped by the Japanese terroir. Known for its eco-conscious practices, the lauded restaurant sources 95 percent of ingredients from within Japan. est currently holds one Michelin star.

• November 9, 2022
• Seatings: 6:30 pm
• 10-course dinner menu: JPY 50,000
• Premium wine pairing: add JPY 50,000

To reserve a table at est x Caprice, contact the team at +81 3 6810 0655 or est.otemachi@fourseasons.com