Hotel Metropolitan Edmont's French Restaurant 'FOURGRAINS' Offers Autumn Course Themed 'Fragrance and Game Meat' Starting in September

Hotel Metropolitan Edmont (Location: Chiyoda-ku, Tokyo, General Manager: Masaki Kobayashi) French restaurant 'FOURGRAINS' will offer a menu themed 'Fragrance and Game Meat' this autumn, following the 'Gourmet and Health' theme of this summer. In addition to combinations of autumn ingredients, the menu will feature dishes with 'instant smoke' to stimulate the five senses just before serving to the customers, as well as a comparison of the overwhelmingly delicious Hokkaido deer loin and thigh meat, showcasing the chef's dedication in every dish.

Along with the ultimate marriage of approximately 120 types of rich wines selected from France, please enjoy the special autumn menu.

Smoked conger eel and chikuimo gratin with autumn vegetables Hokkaido deer roast with sauce grand venour

◆ Sales period: Tuesday, September 1, 2026 ~ Saturday, October 31, 2026

◆ Menu and prices (tax and service charge included)

・Plaisir (プレジール) ¥13,000 [Lunch] * Weekdays only ・Saison (セゾン) ¥16,000 [Lunch] ・Meilleur (メイユール) ¥23,000 [Lunch] [Dinner]

Course features: 'Fragrance' that awakens the five senses and deepening autumn 'game meat' fusion

In the autumn menu, we have put effort into maximizing the potential of ingredients that have entered the season of harvest, allowing you to experience the deepening of autumn with all five senses, not just taste.

The course opens with Chef Eiji Ikenai's autumn speciality, 'Small Foie Gras Ball - Autumn -'. We have combined rich foie gras with sweet and sour apple compote and apple juice jelly, and fresh mint tuile to express a refined harmony. In addition, for the appetizer, we smoke the plumply grilled conger eel and seasonal vegetables just before serving them to the table with 'instant smoke', and the fragrance of cherry chips that spreads the moment the lid is opened enhances the anticipation of the meal to come. For the main course, we feature the essence of game meat, 'Hokkaido deer', and offer a dish where you can enjoy the delicate yet powerful taste due to the difference in parts and cooking, with the traditional sauce grand venour.

We offer a heart-stirring gourmet experience that fuses classic French techniques with innovative performances and powerful autumn flavors.

2026 Autumn Dinner Course 'Meilleur (メイユール)' ¥23,000 (tax and service charge included)

Amuse: Chef Eiji Ikenai's speciality 'Small Foie Gras Ball - Autumn -'

Small Foie Gras Ball - Autumn -

・Refined visuals and refreshing harmony: We have gently wrapped rich foie gras with sweet and sour apple compote and apple juice jelly. ・Accent: We have added a refreshing mint tuile on top, creating a beautiful dish that beautifully colors the beginning of the course.

Appetizer

Warm appetizer: Smoked conger eel and chikuimo gratin with autumn vegetables

・Performance that stimulates the five senses: We have smoked the plumply and perfectly grilled conger eel and seasonal vegetables just before serving, locking in rich aroma and umami. ・Enjoyment of fragrance: The rich fragrance of cherry chips that spreads the moment the lid is opened in front of the customer enhances the anticipation of the meal to come even more.

Fish dish

Main: Hokkaido deer roast with sauce grand venour

Hokkaido deer roast with sauce grand venour

9-10 month limited autumn game meat: For this main course, we have carefully selected 'Hokkaido deer', which allows you to enjoy the rich umami of game meat full of wildness. Luxury comparison of parts in one dish: We have beautifully arranged 'loin (front)' roasted slowly and 'thigh (back)' grilled with a different degree of cooking on the same plate, and added sauce grand venour, which is characterized by the acidity of berries and deep richness. ○ Loin (front): Fine texture with delicate softness, elegant and moist quality. ○ Thigh meat (back): Rich texture unique to red meat and powerful umami that spreads as you chew, which is characteristic of game meat.

Avant dessert: Giant peach and shiso

Grand dessert: Chestnut soufflé with cassis sorbet

Message from Chef Ikenai

We have captured the bounty of autumn with the five senses and expressed the various expressions of Hokkaido deer on one plate.

The 'Meilleur' we will deliver this autumn is focused on the 'fragrance' that the ingredients possess and the 'change in taste due to the cooking method'. In particular, the main Hokkaido deer is the king of game meat that is the most delicious in autumn. This time, we wanted you to feel the charm and change in cooking of different parts on one plate. The 'loin' with a fine texture and a refined, moist quality, and the 'thigh meat' where you can enjoy the powerful meat quality and rich texture unique to red meat. This comparison of two contrasting tastes is sure to be the best experience to know the depth of game meat. Along with the wonderful marriage of wine selected by the sommelier, please spend the autumn of gourmet at FOURGRAINS.

The world of gourmet that FOURGRAINS depicts

We offer a seamless gourmet experience woven by a cook and a pastry chef, two expressers.

The desserts of FOURGRAINS, which the pastry chef has painstakingly created, are not a side dish of the cuisine, but the chef and the patissier share their senses from the conceptual stage and pass the baton, completing one story throughout the course.

FOURGRAINS Chef de Cuisine Eiji Ikenai

FOURGRAINS Chef de Cuisine Eiji Ikenai

Born in Ibaraki Prefecture in 1972. After graduating from a culinary school (École Culinaire Nationale), he joined Hotel Edmont (now Hotel Metropolitan Edmont) in 1992. In banquet Western cuisine, he was taught by Katsuhiro Nakamura, the first Japanese to receive a Michelin star. In 2007, he was appointed as the deputy chef de cuisine of 'Dining & Bar TENQOO' in Marunouchi, Hotel Metropolitan, and trained under Chef de Cuisine Hitoshi Iwazaki. In July 2016, he was appointed as the chef de cuisine of the same store. In April 2023, he was appointed as the third-generation head chef of 'TRAIN SUITE Shikishima'. In December 2025, he was appointed as the chef de cuisine of 'FOURGRAINS' at Hotel Metropolitan Edmont. In January 2026, he was appointed as the deputy head chef of Hotel Metropolitan Edmont.

Pastry Chef Kakeru Iyama

Pastry Chef Kakeru Iyama

Born in Hyogo Prefecture in 1974. After working at a Western confectionery manufacturer, he moved to France in 2008. He trained at Restaurant Chamaeleon Martor, Jean Francois Piege (2 stars), Hotel Park Hyatt Paris Vendome Pure (1 star) and several other establishments. In 2015, he returned to Japan and was appointed as the pastry chef of the Katsura residence. In 2016, he joined Japan Hotel Co., Ltd. and was appointed as the first pastry chef of 'TRAIN SUITE Shikishima'. In 2018, he was appointed as the pastry chef of Hotel Metropolitan Edmont and has been in his current position since then.

FOURGRAINS Store Overview

Store name: French restaurant 'FOURGRAINS (フォーグレイン)' (Hotel Metropolitan Edmont Main Building 1st Floor) ■ Opening date: Tuesday, January 13, 2026 ■ Number of seats: Maximum 24 seats ・Dining (maximum 12 people) ・Private salon (2 rooms, up to 6 people each, maximum 12 people) ■ Room rate (tax and service charge included)