est, the signature dining restaurant at Four Seasons Hotel Tokyo at Otemachi — which earned its fifth consecutive Michelin star in the Michelin Guide Tokyo 2026 — is set to host a special one-day dessert collaboration event on March 24, 2026. Guest chef pâtissière Asuka Otowa of Otowa Restaurant (Utsunomiya, Tochigi Prefecture) will join est's Executive Pastry Chef Michele Abbatemarco for an exclusive dessert dialogue on a single, unforgettable day.
The collaboration came about after Michele encountered Asuka Otowa's desserts and was captivated by the artistic world she creates through refined, meticulous craftsmanship — a world that transcends classical boundaries. Her strong individuality imbued in quiet stillness, and her sharpened sensibility, resonated deeply with Michele's own creative vision.
A Dialogue Through Desserts
The course begins with dishes by Chef de Cuisine Guillaume Bracaval, reflecting the delicate flavors of spring, followed by a dessert crafted by each of the two chefs.
Michele will offer a reimagined version of "Camomile" — a dessert he originally presented at the opening of Four Seasons Hotel Tokyo at Otemachi and which received high acclaim. Refined further over time, it serves as a reflection of his culinary philosophy. Asuka Otowa will present her signature dessert "Oeufs à la Neige," specially arranged for this occasion.
Closing the course is a friandises assortment created together by both chefs. Michele will use honey that varies in character depending on its origin and harvest year, elevating it into a delicate and refined treat. Asuka Otowa will incorporate ingredients from Tochigi, infusing the desserts with the richness and warmth of the local harvest.
Event Details
- Date: Tuesday, March 24, 2026
- Time: From 12:00 PM
- Price: ¥22,000 (8 courses, tax and service charge included)
- Venue: est, 39F, Four Seasons Hotel Tokyo at Otemachi
- Website: https://www.fourseasons.com/jp/otemachi/dining/restaurants/est/
Menu content and timing are subject to change without notice. Photos are for illustration purposes. Menu items may change depending on ingredient availability.
Guest Chef: Asuka Otowa
Born in Tochigi Prefecture in 1982, Asuka Otowa pursued architecture studies before entering the culinary world. After training at a French restaurant owned by sommelier Shinya Tasaki and at L'Atelier de Joël Robuchon, she returned to Utsunomiya. At Otowa Restaurant, she works alongside her husband and head chef Hajime Otowa, crafting restaurant desserts that bring out the appeal of Tochigi's local ingredients. She also serves as an instructor at welfare facilities and culinary schools in the region.
She is co-author of Okashi wa Sugoi! Patissier ga Sensei! Shogakusei kara Tsukaeru, Kodomo no Tame no Hajimete no Okashi no Hon and Patissier no Oshigoto wo Mi ni Iku (both published by Shibata Shoten).
Host Chef: Michele Abbatemarco, Executive Pastry Chef
Born in Italy, Michele Abbatemarco is a recipient of the Gault & Millau Best Pastry Chef Award. After graduating from École Lenôtre and the Valrhona School of Chocolate in France, he honed his skills at Michelin-starred restaurants Lucas Carton and Antica Osteria del Ponte in France before coming to Japan. In Tokyo, he worked at Cuisine Michel Troisgros before joining est as Pastry Chef at the opening of Four Seasons Hotel Tokyo at Otemachi in 2020. Since 2025, he has served as Executive Pastry Chef overseeing all pastry operations at the hotel.
About est
est earned a Michelin star for the fifth consecutive year in the Michelin Guide Tokyo 2025. The name "est" stands for Emotion, Saison (Season), and Terroir — the three pillars that Chef de Cuisine Guillaume Bracaval considers most essential in his cooking. Inspired by a deep knowledge of Japan's terroir, the restaurant offers innovative contemporary French cuisine, with approximately 95% of ingredients sourced from Japan and procured directly from producers. The restaurant is located on the top floor (39F) of Four Seasons Hotel Tokyo at Otemachi, offering dynamic views of the city alongside a vibrant show kitchen.
