#Japan #Tokyo #Japanese Cuisine #FOURGRAINS #Ezo Deer

FOURGRAINS' Autumn Exquisite Menu: An Experience of Senses

At the heart of Tokyo, Hotel Metropolitan Edmont's renowned French restaurant, FOURGRAINS, is set to unveil an extraordinary autumn menu titled “The Peak of Aroma and Game”, starting from September 1 through October 31, 2026. This menu not only showcases captivating combinations of seasonal ingredients but also emphasizes sensory creativity through moments of culinary enchantment. With a focus on the exquisite Ezo deer meat served in various preparations, the menu is the embodiment of Chef Eiji Ikeuchi's profound commitment to classic French techniques seamlessly blended with innovative presentations.

Captivating Flavors of Autumn

The autumn menu encapsulates the season of harvest with dishes designed to resonate through sight, taste, and smell, truly awakening your senses. One of the highlights includes Chef Ikeuchi's signature dish, “Foie Gras in a Small Ball - Autumn”, featuring rich foie gras harmonized with tangy apple jelly and fresh mint tuile to create a beautifully balanced starter. The anticipation builds as diners are presented with delicately smoked anago (conger eel) and Jerusalem artichoke, shrouded in a veil of fragrant cherry wood smoke that is released upon serving, invoking excitement for the meal ahead.

The main star, the Ezo deer roast served with Grand Veneur sauce, brings out the robust flavors of traditional game meat. The dish offers a unique opportunity to enjoy both the tender loin and the subtly roasted leg, paired with a sauce that complements the richness of the meat, creating a duo of flavors that showcases autumn's bounty.

Menu Details and Pricing

• - Plaisir (Pleasure): ¥13,000 (lunch, weekdays only)
• - Saison (Season): ¥16,000 (lunch)
• - Meilleur (Best): ¥23,000 (lunch/dinner)

The Meilleur Dining Experience (¥23,000)

The Meilleur course offers:

• - Amuse-Bouche: Foie Gras in a Small Ball - Autumn

- A rich presentation with refreshing elements that symbolize the culinary journey ahead.

• - Starter: Warm Dish with Smoked Anago and Jerusalem Artichoke

- A sensory experience where aromatic cherry wood smoke enriches the dish just before serving, enhancing flavor and anticipation.

• - Main: Ezo Deer Roast with Grand Veneur Sauce

- A luxurious dish that features both the delicate loin and heartily styled leg, paired with a dynamic sauce bursting with earthy and fruity notes. The contrast in textures provides a deep dive into the essence of game.

• - Dessert: To complete the meal, a selection of seasonal fruits and classic pastries made by Pastry Chef Kaito Iyama, further enhances this experience.

Chef Ikeuchi emphasizes this menu as a celebration of autumn’s bounty, looking to captivate diners through its sensory palette while paying homage to tradition. Through carefully selected wine pairings from a collection of approximately 120 diverse labels predominantly from France, the dining experience becomes a memorable culinary journey.

Food and Drink Harmony

The synthesis of the dishes at FOURGRAINS allows guests to experience unique flavor spectrums, while the innovative smoking techniques prepare an unforgettable gastronomic scene. Each plate is not merely food but a story told through flavors, textures, and aromas.

FOURGRAINS, with a seating capacity of 24, including two private salons, emphasizes intimate dining designed for appreciating the culinary art. Reservations are required, operating from 12:00 PM - 3:00 PM for lunch and 6:00 PM - 9:00 PM for dinner, closed Sundays and Mondays.

In a space where chef and guests connect beyond a meal, each plate exemplifies how a dining experience can go beyond taste, intertwining art, imagination, and impeccable service.

More information and reservation can be found on their website. Come and savor the artistry of FOURGRAINS this autumn, where each dish beckons to be not just enjoyed, but experienced.