est at Four Seasons Hotel Tokyo at Otemachi Presents a One-Day Event, Featuring a Dessert Collaboration with FARO’s Chef Mineko Kato

On Sunday, July 7, 2024, epicures are invited to an eco-conscious lunch experience at est, the signature restaurant at Four Seasons Hotel Tokyo at Otemachi. Available for one day only, this special event welcomes Guest Pastry Chef Mineko Kato from FARO, the innovative Italian restaurant in Ginza, Tokyo.

Alongside an exemplary French menu by Chef Guillaume Bracaval, guests will have the chance to sample the combined talents of two award-winning pastry chefs. Chef Kato was recently named Asia’s Best Pastry Chef 2024 by Asia’s 50 Best Restaurants, while est’s own Pastry Chef Michele Abbatemarco was awarded the Best Pastry Chef Award 2024 by Gault&Millau Japan.

Chef Kato and Chef Michele share more than just a passion for sustainable haute cuisine; they also share a prestigious culinary lineage. Both honed their craft at Milan's famed Il Marchesino under the tutelage of the legendary Gualtiero Marchesi, the visionary often hailed as the father of modern Italian cuisine.

“I am thrilled to welcome Chef Kato to est. I have immense respect for her unique plant-based desserts and her skilful use of natural Japanese ingredients,” says Chef Michele. “We both honed our skills at different times in the demanding world of Italian pastry. It feels like a dream come true to now be able to collaborate and serve our desserts together in Tokyo.”

A Summer Symphony by Chef Guillaume Bracaval

This extraordinary lunch experience is centred around seasonal Japanese ingredients and sustainable cooking techniques, aimed at reducing the environmental impact of fine dining.

An eight-course vegetarian feast by Chef Guillaume Bracaval unfolds a selection of visually stunning plates. Drawing on his deep knowledge of vegetarian cuisine and the Japanese terroir, Chef Bracaval showcases seasonal, nutrient-rich ingredients, meticulously selected to minimise additives, and enhance wellness from within.

Natural flavours and textures take centre stage, conjuring vibrant, multi-layered sensations. Standout dishes include the Potato Roses with Truffle, delicately fashioned into a delicious bouquet, and the Summer Symphony, a striking arrangement of marinated zucchini, tomatoes, nasturtium leaves, and fennel salad.

(est has also recently introduced a selection of vegetarian set menus, available for lunch and dinner until November 30, 2024.)

Pièce de Résistance, A Dessert by Two Celebrated Pastry Chefs

The journey culminates in a collaborative dessert presentation by Chef Kato and Chef Michele. Inspired by the fluid grace of Edgar Degas’ ballerina paintings, Chef Michele unveils his take on the Crêpe Suzette, an edible work of art composed with Japanese and French influences. Featuring orange marmalade, vanilla mousseline with limoncello, porcini cream, and porcini ice cream, this dish captures the full flavour of seasonal French porcini, elevating it into an artful creation. This exquisite creation offers a novel sensory experience, distinct from traditional summer desserts.

Finally, guests will encounter a captivating creation by Chef Kato, known for her free-spirited and beautiful plant-based desserts. The details remain well-kept secret, promising a delicious revelation for diners at the special event.

Event details:

• Date: Sunday, July 7, 2024
• Time: 12:00 noon onwards
• Location: est, 39th floor of Four Seasons Hotel Tokyo at Otemachi
• Price: JPY 22,000  (including taxes and service charge
• Inquiries and Reservations: +81 03 6810 0655 (Restaurant Reservations); online reservations are also available at est

About Guest Chef Mineko Kato

Born in Tokyo, Mineko Kato started her career in fashion but ultimately turned to the culinary field, choosing the path of bread and pastry. For about 10 years, she worked as a pastry chef at renowned Michelin-starred restaurants in Italy, including Il Marchesino in Milan; Osteria Francescana in Modena; and Enoteca Pinchiorri in Florence. In 2018, Chef Kato joined FARO, where she crafts mostly vegan desserts with a deep respect for natural Japanese ingredients, including wild herbs and flowers. Chef Kato was named Patissier of the Year 2022 by Gault&Millau Japan and Asia’s Best Pastry Chef 2024 by Asia’s 50 Best Restaurants.

About FARO

Located on the 10th floor of the Shiseido Building in Ginza, Tokyo, FARO offers a modern and original approach to Italian cooking that transcends traditional boundaries, blending Japanese ingredients and culture with contemporary Italian cuisine. FARO places particular emphasis on its vegan menus, inviting guests to experience a plant-based cuisine that highlights sustainability and the potential for wellness, beauty, peace and environmental preservation.