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Perched on the hotel’s top floor, the dining room affords stunning views of the city below. The modern kitchen, visible through a curtain-glass wall, is full of motion. Chef Guillaume Bracaval creates contemporary French expressions inspired by Japanese ingredients and culture. The map of Japan indicating where the various ingredients come from proclaims the bounty of Japan’s landscape. Desserts are a gorgeous flourish of contemporary art.

What makes it distinctive

• 39th-floor room at Four Seasons Otemachi: a top-floor dining room with wide city views.
• Curtain-glass kitchen wall: diners can see the modern kitchen in motion.
• Contemporary French cooking, Japanese ingredients: the menu is framed as French expression, built from Japanese produce.
• Desserts as a finishing signature: pastry is treated as a final flourish, closer to contemporary art than classic trolley.

Signature ingredients and dish anchors

• Japanese seasonal ingredients as the core larder: the menu is designed around where ingredients come from across Japan.
• Tofu cheese: used as a formal course marker in the longer menus.
• Biran Beef Fukuhime: offered as a paid substitution for an entrée.
• Vegetable-forward tasting option: a dedicated multi-course vegetables menu at both lunch and dinner.

Lunch menus

• Decouverte, 3 courses: ¥9,000
• Emotion, 5 courses: ¥14,000
• Saison, 8 courses: ¥20,000
• Vegetables course, 7 courses: ¥16,000

Dinner menus

• Terroir, 9 courses: ¥27,000
• est, 10 courses: ¥32,000
• Vegetables course, 9 courses: ¥24,000

Optional substitution: Biran Beef Fukuhime entrée, +¥6,000.

All prices include 15% service charge and tax.