The Imperial Hotel, located in Hibiya, offers a space that exudes history and tradition, instantly elevating your mood to one of elegance the moment you step inside.This time, I visited Les Saisons, the French restaurant within the Imperial Hotel.I came here to celebrate a special occasion. As I walked through the soft carpeted corridors and announced my name at the reception, I was captivated by the lavish use of space in the restaurant.The confident demeanor and escort of the staff conveyed that this is indeed a special place through every gesture.Leading the culinary team at Les Saisons is Chef Thierry Voisin, who has been at the helm since 2005. He honed his skills at the prestigious Le Crayeres in the Champagne region of France and offers dishes that incorporate new sensibilities while respecting tradition.On this day, I chose the signature course, LE MENU DE THIERRY, featuring ingredients such as conger eel, soba, Managatsubusa peppers, and white peach. The composition naturally blends French techniques with Japanese ingredients.Three dishes, in particular, left a lasting impression:【Battered Conger Eel】 The batter was crispy, releasing a delightful texture and flavor as I bit into it. The combination of bavarois and girolle mushrooms was also memorable.【Grilled Sea Bass】 The vibrant contrast between the grilled sea bass, the sauce, and the color of the Managatsubusa peppers was striking. The roughly cut peppers provided a pleasant kick as soon as they entered my mouth.【Lobster and Melon】 Instead of the usual prosciutto and melon, this dish featured lobster and melon. The texture and umami of the lobster paired surprisingly well with the sweetness of the melon, enhancing each other's flavors beautifully.Even though I was enjoying a French course, I was delighted to reflect on how well Japanese ingredients were utilized throughout the meal. The hospitality in this special space will surely remain a cherished memory of 2026.I look forward to visiting this restaurant again someday, enjoying a full course with wine while savoring the differences from my previous experience.
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