Foodies Asia (en)For "foodies" who are particular about food.

 

 

 Daniel Calvert, the most sought-after chef in Asia, who easily gave away his 4th place in Asia’s 50 Best Restaurants at “Belon” in Hong Kong and moved to Japan.

We follow his new chapter, which he has begun to weave at the main dining room on the 7th floor of the renewed “Four Seasons Hotel Marunouchi Tokyo”.

Ave. Budget: Lunch course 10,000-15,000 JPY, Dinner course 30,000-40,000 JPY / “Michelin Guide Tokyo 2023″ 2-star,  “Asia’s Best 50 Restaurante 2022” No.17

Book via ‘Tabelog’　 Book via ‘Ikkyu’

 

 

Features

This may be the most talked-about new restaurant in 2021.

Chef Daniel Calvert, who shot to international stardom after earning a spot in the top 10 of Asia’s 50 Best Restaurants and a Michelin star for the French restaurant Belon in Hong Kong, has been appointed as the executive chef.

Having honed his skills at renowned three-star restaurants such as Per Se in New York and Epicure in Paris, Chef Calvert has moved his stage to Japan during the COVID-19 pandemic.

It’s no wonder he’s getting attention.

 

Main dining on the 7th floor of “Four Seasons Hotel Marunouchi Tokyo”

The opening of “Saison” took two years of preparation, with interior design by world-renowned Hong Kong designer Andre Fu.

The menu consists mainly of one lunch course (12,018 yen including tax) and one dinner course (30,993 yen including tax). It is also possible to order the dinner course for lunch.

As it was a lunch during a state of emergency, non-alcoholic beverages were naturally served. The meal started with homemade Darjeeling tea served as bubbles. There was no menu available, so the customer had to try their best to understand the dishes.

 

Radipur

The green is beautiful.

 

48-month aged Comte cheese gougeres

I think the matured flavor of this Comte cheese is reminiscent of wine, but it’s so delicious that I’ll have to endure it.

 

Sauteed Hokkaido Corn with Brittany Butter

It is a bread made with sourdough yeast and was also a signature dish at “Belon”.

This may be the strongest ally that Chef Daniel brought with him from Hong Kong.

 

Hokkaido salmon roe, cucumber, horseradish

Plenty of red salmon roe is placed on green cucumber and horseradish in a brulee shape.

 

This is the finished figure.

The vivid colors and the way they change rather than being fixed are very good.

The second cup is frozen oolong tea.

It may have been the biggest discovery of this corona misfortune that I realized that tea and French go well together.

 

Heirloom Tomato Tart Garden Basil and Burrata Cheese

The tart was presented on a silver tray.

“Isn’t it a bit early for dessert?” might be a bad joke, but the filling is made with tomatoes.

After being served and cut into pieces, the dish is topped with a sauce made from burrata cheese from southern Italy, then mixed and enjoyed.

Although the combination of ingredients is like a Caprese salad, the dish maintains a distinctly French taste that is characteristic of the chef.

 

Poached Foie Gras, Riesling, Raw Almonds, Lemon Verbena

The following dishes are also from the overall presentation.

Foie gras marinated in Riesling.

 

Matsutake mushroom scallop mousse creme fraiche

On top of the scallop mousse, beautifully sliced matsutake mushrooms from Yamagata are placed.

Just when I think “Wow,” a sauce is added.

This is the figure with creme fraiche applied.

 

Guinea Fowl from Akita Prefecture with Boable Sauce

As “ROASTED CHICKEN” was also the signature dish at “Belon,” it seems that this chef really likes poultry, doesn’t he?

At the time of the restaurant’s opening, articles in various magazines stated that Erezzo Farm chickens were used.

When the Italian manager and I pointed to the chicken figurine on the communal table and said, “It’s still chicken, isn’t it?” he brought it over to our table.

I heard that everything in the restaurant is the chef’s personal belongings.

 

Kochi Prefecture Meyer Lemon Lemon Thyme

Refresh the palate with lemon and thyme granite.

The three-tiered Elkui Reynaud mineral platinum is stylish.

 

Black fig, Coconut,  Fig leaf

Another dessert with a Scandinavian modern design is now available.

I was enchanted by this alone, but fig compote is served on top.

I thought that the colors red, white, and green were related to Italy, but it seems like it has nothing to do with that and he just likes the color combination.

 

Cream Brulee

Surprisingly modern and simple beauty, you’d think it was not a Crème Brûlée.

When you break the caramel plate covering the eggshell-shaped container, you’ll find that it is indeed a Crème Brûlée inside.

 

Minardise

 

After enjoying the mignardises and espresso, I thought it was about time to finish, and when I was about to finish the bill, he said, “I have one more dish.”

Madeleine with the scent of pine.

This is also excellent.

 

I have high hopes for the future

I think it was still a beautiful French cuisine as usual, both in appearance and taste. It has been about two years since I last had Chef Daniel Calvert’s food at Belon in Hong Kong. While the essential parts may not have changed much, the transparency has increased.

There is also a sense of freshness as the restaurant has only been open for three months, and Japanese ingredients have a transparency compared to the ingredients used in Hong Kong.

On the other hand, there is yet to be a dish that stands out like the “Roasted Chicken” (pictured) made with Hong Kong’s local three-yellow chicken that I had at Belon in Hong Kong and thought, “This is it!”

As I see him as a chef who needs a specialty dish, I think that if he finds one in Japan, he will become an even more established presence beyond his current reputation.

 

Menu

【Lunch】
9,500++JPY (tax & service charge not included)

【ディナー】
24,500++JPY (tax & service charge not included)

＊Menus and prices are for reference only. Please note that this may change depending on the season and availability of ingredients.

 

How to make a reservation

By phone or web. Immediate web reservations are accepted at Tabelog Ikyu.

Book via ‘Tabelog’　 Book via ‘Ikkyu’

 

Click here for accommodation at Four Seasons Hotel Marunouchi Tokyo▽

Book via ‘Expedia’

Book via ‘Hotels.com’

 

Map & Access

4 minutes walk from JR “Tokyo Station” Yaesu South Exit.
3 minutes walk from Exit 5 of Kyobashi Station on the Tokyo Metro Ginza Line.

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