JAPAN | Four Seasons Tokyo has invited acclaimed pastry chef Mineko Kato to partake in an eco-conscious lunch experience.
Est, the signature restaurant at Four Seasons Hotel Tokyo, has launched a one-day-0nly, eco-conscious dining experience with innovative pastry chef Mineko Kate. An exemplary French menu has also been curated by chef Guillaume Bracaval, and Est's own pastry chef, Michele Abbatemarco will be on hand.
Chef Kato and Chef Abbatemarco 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,” said Abbatemarco.
“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.”
The lunch experience is centred around seasonal Japanese ingredients and sustainable cooking techniques, which aim to reduce 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.
Inspired by the fluid grace of Edgar Degas’ ballerina paintings, Chef Abbate 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. Other details of the eco-conscious menu remain a well-kept secret.
