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Guillaume Bracaval's contemporary French cooking at this Four Seasons outpost draws nearly all ingredients from Japan—monkfish with yuzu kosho, kombu-cured flounder, corn flan gazpacho—assembled with the precision of someone who has made constraint his method. The wine list pivots toward obscure Japanese varietals and sake pairings, while pastry chef Michele Abbatemarco closes each meal with regional honeys folded into delicate friandises.