东京大手町四季酒店

Chef Guillaume Bracaval expresses the Japanese landscape in his cuisine. Travelling across the country to familiarise himself with ingredients, he experienced its abundant nature first-hand. The map of Japan indicating where all his ingredients come from traces his journey. Wanting to create delicate and healthy dishes, he limits his use of butter and cream. Desserts inspired by contemporary art are highly original. Perched on the hotel’s top floor, the dining room affords stunning views of the city below.

The concept is ‘a place that weaves a tale of an encounter between earth and sea’. ESTERRE expresses the terroir of Japan through the supervision of Alain Ducasse, a legend of the gastronomic world. Entrusted with the kitchen is Kei Kojima, who conjures fare that is both healthful and flavourful. Vegetables, selected in the markets of Kamakura, are colourful and fresh. Ingredients wreathed in the fragrance of a charcoal flame display a quintessentially Japanese approach.

The dining room incorporates traditional Chinese decorations into a modern, elegant space. An extensive menu ranges from dishes of various regions to creative cookery with the accent on seasonality. Char siu and Peking duck arrive courtesy of the roasting chef, while steamed meat dumplings and soup dumplings are tended by the dim sum chef. Seafood is offered with XO sauce, fermented black beans, chilli sauce or other preparations to suit each guest’s preference—an appealing feature of the menu. Explore the subtlety and depth of Chinese cuisine in all its splendid regional variety.

Novel ideas meet time-honoured craftsmanship. The signature snack is cream croquette of tiger prawn, dressed in a reduction of shrimp miso. Deep-fried items are also offered, bringing a satisfaction rarely found at sushi shops. For its part, the sushi is prepared traditionally: brined, marinated or simmered. In part because of his language skills, the chef was tapped to cater a dinner meeting between the Japanese and American leaders.

Seiji Yamamoto charts the vastness of Japanese cuisine. He handles his knives and tends his charcoal grill with relentlessly honed technique. He elucidates the properties of each ingredient and the best ways to prepare it with a scientific eye, displaying unwavering resolve. His winter menu is replete with fugu items, products of years of experience and passion for Japanese cuisine. Disarming frankness shines in Yamamoto’s favourite expression: ‘I’m a chef because I love cooking.’ From January to March, RyuGin offers only the exclusive fugu course.

A restaurant under the supervision of Niko Romito, whose unique philosophy is blazing a trail through the Italian culinary world. From the concept of ‘authentic yet contemporary’, Il Ristorante - Niko Romito brings together fare from every region of Italy. Vegetable soup is prepared without water; instead, moisture is extracted from the ingredients, yielding a pure expression of flavour. Spaghetti pomodoro features concentrated essence of tomato. The pursuit of the flavours and essence of Italy.

Thai culinary culture interpreted through Japanese ingredients. She moved to Bangkok and honed her culinary skills, now offer her cuisine prix fixe. Chopped mix of pomelo and seafood derives from the table of the royal court; rice vermicelli yakisoba is inspired by Bangkok street food. Curries are prepared with fresh-pressed coconut milk. Regional cuisines are reproduced using fermented or matured homemade seasonings. KHAO overflows with inquisitiveness and passion for Thai cuisine.