Les Saisons

‘Classical modern’ is the theme, refined dining the experience, from the courteous service staff, combined gracefully with a cuisine that indulges in every luxury. Opulent foodstuffs such as truffles, wagyu beef and lobster vie discreetly for attention. A classic French base overlaid with Japanese ingredients such as seaweed and mountain vegetables makes Les Saisons a true Franco-Japanese co-production – modern preparations that interweave the seasons of Japan.

Thierry Voisin: From Les Crayères to Tokyo

• Led by Thierry Voisin, formerly of Les Crayères in Reims, bringing top-tier French technique to Les Saisons at the Imperial Hotel Tokyo.
• The cuisine is described as classical French with a Japanese touch, reflecting Voisin's cross-cultural approach and use of Japanese ingredients.
• Some diners highlight distinctive dishes like the Sakurai mackerel appetizer, illustrating the restaurant's blend of French craft with Japanese-inspired flavors.

A baby room for Les Saisons guests

• A baby room is available at a preferential rate for guests of Les Saisons, which can be requested at the time of reservation.

Dress code and guest policies

• Patronage is restricted to guests over 10 years of age.
• Male guests are asked to wear jackets for lunch and dinner (jackets not required for breakfast).
• Guests are advised on dress standards (no excessively revealing clothing, loungewear, shorts, sandals; hats discouraged for men).

Signature Ingredients

• Sakurai mackerel: A premier Japanese mackerel highlighted as a standout appetizer at Les Saisons, illustrating the restaurant's signature integration of high-quality Japanese seafood with refined French technique.
• Wagyu beef: Premium marbled Wagyu used in several main courses, emblematic of the kitchen's fusion of classic French culinary craft with top-tier Japanese-sourced beef for superior tenderness and flavor.
• Lamb: A frequent main-course protein prepared with meticulous technique and seasonal accompaniments, reflecting the restaurant's elegant French-Japanese sensibility.
• Truffles: Luxury ingredient employed to elevate flavors, with references to truffle-forward pastries and dishes, signaling the restaurant’s penchant for aromatics and richness.
• Seasonal Japanese ingredients: A hallmark approach, sourcing seasonal ingredients from Japan and incorporating them into modern French cuisine to create a distinctive Tokyo signature.

Tasting Menu

• LE MENU DE THIERRY (Lunch Menu)
  • Lunch Course: ¥11,000 (weekday only), ¥14,000, ¥17,500

Notes:

• The ¥11,000 course is only available on weekdays.
• Prices include consumption tax and service charge.

(From the provided menu content, individual dish names for signature dishes are not listed.)