Farm-to-Table Gastronomy: est at Four Seasons Hotel Tokyo at Otemachi Hosts a Special Collaboration with Villa Aida

On June 15 and 16, 2023, epicures in Tokyo are invited to the first-ever collaboration between est, the signature restaurant at Four Seasons Hotel Tokyo at Otemachi, and Villa Aida, the garden gastronomy destination in Wakayama Prefecture.

Discover a remarkable expression of seasonal Japanese ingredients, crafted by two of the country’s leading culinary talents - Chef Guillaume Bracaval of est, recently awarded a Michelin star for the second consecutive year, and Chef Kanji Kobayashi of Villa Aida, ranked #14 among Asia’s 50 Best Restaurants in 2022 and 2023.

With both chefs renowned for their meticulous farm-to-table approach, guests can look forward to a menu reflecting the abundance of Japan’s summer harvest. Combining French, Japanese and Italian influences, this very special dining experience is designed around the finest seasonal produce, from farm-fresh vegetables and herbs to freshly caught fish and seafood.

Growing up in the French countryside, surrounded by his family’s vegetable gardens, Chef Guillaume developed an early respect for the origin of ingredients. Led by his passion for high-quality seasonal produce, the team at est sources 95 percent of ingredients locally from independent farmers, fishermen and foragers across Japan.

Chef Kobayashi, a pioneering figure in Japan’s farm-to-table landscape, also grew up in a farming family. Nestled in a quiet corner of his family farm, Villa Aida puts the spotlight on fresh organic vegetables, many of which are harvested on the same day from the fields next door. The farm grows more than 100 different types of vegetables over the course of the year.

“We are delighted to be hosting this long-awaited collaboration at est,” says Chef Guillaume. “It is a pleasure to work with Chef Kobayashi, given how closely our philosophies align. We are very excited for our guests to discover what we have created together.”

This collaboration will be hosted at est, located on Level 39 of Four Seasons Hotel Tokyo at Otemachi.

est x Villa Aida

• June 15 and 16, 2023
• 6:00 pm onwards
• JPY 60,000 per person
• Wine pairing JPY 30,000, tea pairing JPY 15,000

For reservations, call 03-6810-0655 or book online here.

About Chef Kanji Kobayashi

Hailing from Japan’s Wakayama Prefecture, Kanji Kobayashi graduated from the Tsuji Culinary College. At the age of 21, he moved to Italy where he trained at restaurants in various regions, including Tuscany and Campania. After working at Don Alfonso 1890, then a 3 Michelin star restaurant, he returned to Japan to open Villa Aida at his family’s farm in Wakayama Prefecture. Reflecting a “garden gastronomy” concept, this restaurant puts the emphasis on vegetables and herbs harvested the same day from nearby fields. In 2021, Chef Kobayashi’s efforts won Villa Aida 2 Michelin stars and a Green Star. The restaurant has been ranked #14 among Asia’s 50 Best Restaurants for two consecutive years.

About Chef Guillaume Bracaval

Hailing from a small village in northern France, Guillaume Bracaval gained a rigorous culinary education at local cooking schools, then went on to hone his craft at multiple 3 Michelin star restaurants in Paris, under the tutelage of renowned chefs such as Alain Passard, Christian Le Squer and Bernard Pacaud. After working with L’Agapé, a 1 Michelin star restaurant, he was handpicked by Chef Michel Troisgros to be the executive chef of his Michelin star restaurant in Tokyo. In 2020, Chef Guillaume was appointed Chef de Cuisine of est, where his efforts gained the restaurant a Michelin star within just one year. est offers contemporary French cuisine inspired by a deep respect for the Japanese terroir.

All prices listed above include consumption tax and service charge. Contents and times offered are subject to change without notice.