All Food and Drink
Great food, great company – there’s no better combination. From guided fish market tours, to intimate whiskey experiences, light up your stay with our tailored collection of inspiring gourmet adventures.
Featured Culinary Experience
![Afternoon Tea spread with sweets and savouries]()
Afternoon TeaSavour seasonal afternoon tea specialties curated by our pastry team, alongside views of the Tokyo cityscapes and Shinkansen bullet trains.
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Culinary Experiences
Events
- Available for dinnerReserve now
Harmony of Tastes at Maison Marunouchi
Delight in the essence of a Parisian bistro with a four-course experience. Choose from array of canapés, appetizers, entrées and desserts, each accompanied by a cup of coffee or tea. JPY 7,000 per person. - Reserve now
Free-flow plan at Maison Marunouchi
Elevate your evening with canapé selections paired with 90 minutes of complimentary beer or red, white or sparkling wine, alongside views of Tokyo Station and Shinkansen trains. JPY 6,500 for two hours of reserved seating. Drinks must be ordered at least 30 minutes prior to your departure time. - Reserve now
Weekday express lunch at Maison Marunouchi
Our weekday lunch set is perfect for a power lunch or casual meetup with friends. Choose your favourite appetizer and entrée, or opt for an entrée and dessert, accompanied by complimentary coffee or tea. JPY 5,000.
Meet the Team
Daniel Calvert
ChefFrom a low-key commuter town in southeast England to star-studded kitchens in London, Paris, New York and Hong Kong, Daniel Calvert’s self-propelled rise to stardom is the stuff of dreams. He crossed the Atlantic to hone his skills as sous chef at Per Se in New York City, followed by a placement at Epicure at Le Bristol in Paris – both reputed establishments with three Michelin stars. Living and working across several of the world’s culinary capitals has made Daniel an open-minded chef, with a willingness to embrace versatile cultural influences and ingredients.
“Consistency is the key. Anyone can do something great once. Success lies in doing the same things over and over again, striving for excellence in every plate.”
NOBUHIDE OTSUKA
SommelierA passion for food, drink and hospitality has imbued Nobuhide’s world for as long as he can remember. Nobuhide was first introduced to fine wines while in France – his school owned its own Château winery. Spending over 15 years at two Michelin-starred restaurants, Nobuhide steadily raised from assisting the sommelier to overseeing the restaurant as Maître d’Hôtel and became the head sommelier at Beige Alain Ducasse in Tokyo in 2012. Nobuhide works closely with the culinary team to understand the philosophy behind each dish at SÉZANNE, where he pictures the food and wine together as a full circle to provide a complexity of flavour working in perfect harmony.
“Where a wine comes from defines so much of it, of course – but so does where you are when you drink it.”
Raul Savi
ChefWith a passion for making the most of every ingredient, Chef Raul Savi brings a “nose-to-tail” and “root-to-shoot” approach to MAISON MARUNOUCHI. Blending a classical culinary background with fresh enthusiasm, Chef Savi is elevating the offerings at our dynamic French bistro, with a focus on high-quality meats and preserved foods. Prior to joining the Four Seasons team, Savi made his mark at a two-Michelin-starred restaurant in Whatley Manor, England, along with playing an instrumental role in the launch of an innovative food truck by the Chef Niall Keating. Chef Savi’s philosophy continues to be centred around a deep respect for ingredients.
“Life as a chef is filled with never-ending learning and discovery. Food has a way of surprising you, and I like surprises!”
Patrick Thibaud
Executive Pastry ChefWith more than 17 years in the world of haute pastry, Pastry Chef Patrick Thibaud brings a finely honed sweet sensibility to Four Seasons Hotel Tokyo at Marunouchi. Marrying diligent precision with fresh creativity, his pastry-making approach is centred around “the architecture of taste,” a complex yet seamless confluence of multiple flavours and textures that unfold with each bite, keeping the palate engaged and interested. At MAISON MARUNOUCHI, the focus is on “the French connection,” classical desserts reimagined with playful touches and interactive elements. Chef Thibaud finds the entire process of bringing a new idea to life deeply satisfying, from brainstorming and recipe-testing to working together with his team to deliver a dessert that evokes smiles of delight and wonder.
“Being a pastry chef in Japan is an absolute pleasure, thanks to the availability of incredible ingredients and the focus on grasping each and every technique.”