Japan x France x Finland: est at Four Seasons Hotel Tokyo at Otemachi Hosts a Culinary Collaboration with Chef Eric Räty from Arbor, Hong Kong

Discover a Michelin-starred expression of Japan’s seasonal gifts
January 17, 2024,
Tokyo, Japan

On February 9 and 10, 2024, epicures are invited for an exquisite culinary event at Four Seasons Hotel Tokyo at Otemachi.

Chef Guillaume Bracaval of est, which has received a Michelin star for three consecutive years, teams up with Chef Eric Räty of Arbor, awarded two stars in the Michelin Guide Hong Kong 2023, to unveil a remarkable menu that combines gastronomic influences from Japan, France and Finland.

“As a long-time admirer of Arbor, I am thrilled to welcome Chef Eric to est and introduce his exceptional talents to our guests. Rooted in our common love for seasonality, this event brings together our distinctive cooking styles to offer a truly unusual dining experience,” says Chef Guillaume.

Japan x France x Finland

The golden thread weaving through the evening is a deep respect for Japanese ingredients born from nature — a passion shared by both Chef Guillaume and Chef Eric, hailing from France and Finland respectively.

Envisioned by the two Michelin-distinguished chefs, the extraordinary meal lightly fuses the DNA of French and Nordic cuisine with fresh produce sourced from Japan’s rivers, forests and farms.

Guests can look forward to a meticulously crafted course feast that marries Chef Guillaume’s lifelong passion for seasonal bounty with Chef Eric’s refined Scandinavian sensibility. Discover a series of beautiful dishes that promise to surprise and delight the senses.

Served against the glowing backdrop of est, situated on the 39th floor, the menu features alternating courses by each Chef. The flavor-packed appetizer combines the Jerusalem artichoke with caviar, while the main course elevates fresh-caught rainbow trout with homemade dashi and bittersweet chrysanthemum leaves.

  • Venue: est, Level 39, Four Seasons Hotel Tokyo at Otemachi
  • Date: February 9 and 10, 2024
  • Time: 6:00/6:30/7:00 pm
  • Price: JPY 50,000

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

Unless otherwise specified, prices are the total amount including consumption tax and service charge.

Offer contents and times are subject to change without notice.

Chef Eric Räty of Arbor

Originally from Finland, Eric Räty is the owner and head chef of Arbor in Central, Hong Kong. After graduating from culinary school in Helsinki, he began his career at Chez Dominique (two Michelin stars) where he honed his skills under the renowned Chef Hans Välimäki, followed by a pastry-focused stint at Aqua (three Michelin stars) in Wolfsburg. At the age of just 30, Chef Eric took charge of Arbor, leading it to global acclaim and two Michelin stars.

Arbor serves sophisticated and delicate Nordic-Japanese cuisine that finds its inspiration in nature, expressed through tastes, textures, aromas, preparation methods and presentation. Dishes incorporate exotic Asian flavours, particularly Japanese ingredients.

Chef Guillaume Bracaval of est

Hailing from northern France, Guillaume Bracaval gained a rigorous culinary education at local cooking schools, then went on to hone his craft at multiple three Michelin star restaurants in Paris, under the tutelage of celebrated chefs such as Alain Passard, Christian Le Squer and Bernard Pacaud. He was handpicked by Chef Michel Troisgros to be the executive chef of his Michelin star restaurant in Tokyo. In 2020, Chef Guillaume took charge of est, where his efforts gained the restaurant a Michelin star within just one year of opening. Known for its eco-conscious approach to fine dining, est offers contemporary Japanese-French cuisine.