[Tokyo] est at The Four Seasons Otemachi
The anticipation for the meal starts from a long hallway leading into the main dining room which is stunning with its high ceiling and expansive views of the city. The decor is chic and elegant with golden beige tones and East-meets-West designs. The highlight is the see-through partition which allows diners to watch the action in the open kitchen.
I was here for lunch and had the Saison menu with 8 courses (¥12,500). Lunch starts from ¥8,000 and dinner starts from ¥20,000. Our meal started started with a few seasonal appetizers including potato and iwashi (sardine) tartlets plus a beautiful Kristal Caviar served with Jerusalem Artichoke puree.
Followed by the bread course which - instead of butter - came with a lovely hummus dip made from soy.
The Bresaola Bonito with Romaine Lettuce was served with two types of sauce - the green sauce was made with romaine lettuce and the black sauce consisted of truffle and anchovy. The intense flavor of the bonito was well balanced by the romaine lettuce.
Next was the Hata (grouper fish) with lemon zest, romaine lettuce with seaweed, and a sauce made with miso and citrus. The fish was cooked perfectly with its inherent sweetness accentuated by the lemon zest.
The Zuiwaigani (snow crab) had been roasted with garlic and ginger. It was topped with a ravioli of potato dusted with sorrel powder and finished with a flavorful bisque made with crab.
For desserts, we had a series of dishes starting with a pear vinegar cream, followed by an Orange Jelly with mousse of guava, yogurt & mandarin plus vanilla ice cream with chestnut on the side. To finish, a trio of mignardise with apple, chocolate & pecan nuts in the shape of acorn, and my favorite - tartlet with nori and soy caramel!