French restaurant FOURGRAINS at Hotel Metropolitan Edmont in Tokyo's Iidabashi neighborhood follows up on this summer's "gourmet and wellness" menu with a new autumn lineup themed around the essence of smoke and wild game. Alongside seasonal ingredient pairings, the course features an "instant smoke" technique finished just before serving, and a dish comparing the loin and leg cuts of rich, flavorful Ezo venison. The seasonal menu is offered alongside a selection of about 120 wines, primarily from France.
Menu and Pricing
Available: September 1 (Tuesday) – October 31 (Saturday), 2026
Prices (tax and service charge included):
- Plaisir — ¥13,000 (Lunch only, weekdays only)
- Saison — ¥16,000 (Lunch only)
- Meilleur — ¥23,000 (Lunch and Dinner)
Smoke Aromas Meet the Deepening Flavors of Autumn Game
The autumn menu draws out the full potential of ingredients at their peak season, aiming to bring the depth of autumn to all five senses rather than taste alone. The course opens with Head Chef Eiji Ikeuchi's seasonal specialty, a foie gras "small ball" dish paired with a tart apple gelée and a refreshing mint tuile for a refined balance of flavors. For the appetizer, plump roasted conger eel and seasonal vegetables are given an "instant smoke" treatment just before serving, with the cherry-wood aroma released the moment the cover is lifted at the table to heighten anticipation for the meal. The main course centers on Ezo venison, the essence of wild game, presented in a dish that lets diners compare the delicate yet robust flavors of different cuts and cooking methods, finished with the traditional Grand Veneur sauce. Built on classical French technique, the course combines inventive presentation with the bold flavors of autumn for a memorable dining experience.
Inside the Meilleur Dinner Course — ¥23,000
Amuse-bouche: Head Chef Eiji Ikeuchi's specialty — "Foie Gras Small Ball, Autumn"
Rich foie gras is gently wrapped in a tart apple compote and apple juice gelée, topped with a refreshing mint tuile for a beautiful dish that opens the course on a high note.
Appetizer
Warm appetizer: Smoked conger eel and Jerusalem artichoke aligot, autumn vegetables — plump, precisely cooked conger eel and seasonal vegetables are flash-smoked just before serving to lock in aroma and flavor, with the fragrant cherry-wood smoke released the moment the cover is lifted at the table.
The course continues with a fish course before the main.
Main: Roasted Ezo venison, Grand Veneur sauce
Available only in September and October, Ezo venison brings a wild, concentrated richness to the main course. The dish presents a luxurious comparison of cuts on one plate — a slowly roasted loin and a leg cooked with a different heat treatment — finished with a Grand Veneur sauce built on the tartness and depth of berries.
- Loin: a fine-grained, delicate tenderness with an elegant, moist texture.
- Leg: the hearty texture of red meat, with the bold, gamey flavor that builds with every bite.
Avant-dessert: Kyoho grapes and shiso
Grand dessert: Japanese and Western chestnut soufflé with cassis sorbet
A Message From Head Chef Ikeuchi
"This season's 'Meilleur' course is about capturing the aromas ingredients carry and how those flavors shift with cooking method," says Ikeuchi. "The Ezo venison at the center of the main course is the king of autumn game, at its best this time of year. I wanted diners to experience, on a single plate, how different cuts and different degrees of doneness can bring out completely different character — the fine, moist elegance of the loin against the bold, hearty texture of the leg. Tasting the two side by side is one of the best ways to appreciate how deep wild game cuisine can be. Paired with wines selected by our sommelier, I hope guests will enjoy a taste of autumn at FOURGRAINS."
FOURGRAINS' Approach to Fine Dining
Head Chef and Pastry Chef collaborate closely from the earliest planning stages, each course building on the last so that the meal reads as a single, connected story rather than a series of separate dishes — with dessert treated not as an afterthought, but as an integral part of the overall composition.
About FOURGRAINS
FOURGRAINS opened on January 13, 2026, on the first floor of Hotel Metropolitan Edmont's main building. The restaurant is designed for advance reservations and seats up to 24 guests.
Capacity: Max 24 seats
- Dining area: up to 12 guests
- Private Salon (2 rooms): up to 6 guests per room (up to 12 combined)
Private room fees (tax and service charge included):
- Dining (8–12 guests): ¥20,000
- Private Salon (7–12 guests): ¥16,000
- Private Salon (2–6 guests): ¥8,000
Hours: Lunch 12:00 PM – 3:00 PM (last order 1:30 PM) / Dinner 6:00 PM – 9:00 PM (last order 7:00 PM)
Closed Sundays and Mondays
Reservations: Required (at least 3 business days in advance)
TEL: 03-3237-1111 (FOURGRAINS reservations: 10:00 AM – 9:00 PM, closed Sunday and Monday)
Web: https://www.tablecheck.com/shops/hotel-edmont-fourgrain/reserve
Website: https://edmont.metropolitan.jp/fourgrains/
The Chefs Behind FOURGRAINS
Head Chef Eiji Ikeuchi
Born in 1972 in Ibaraki Prefecture, Ikeuchi graduated from École Culinaire Kokuritsu culinary school and joined Hotel Edmont (now Hotel Metropolitan Edmont) in 1992. In the banquet kitchen, he trained under Katsuhiro Nakamura, the first Japanese chef to earn a Michelin star. In 2007, he became Deputy Head Chef at Hotel Metropolitan Marunouchi's Dining & Bar TENQOO, later rising to Head Chef in 2016. In April 2023, he was appointed the third Head Chef of "TRAIN SUITE SHIKI-SHIMA." He took on the role of Head Chef at FOURGRAINS in December 2025 and was appointed Deputy General Chef of Hotel Metropolitan Edmont in January 2026.
Pastry Chef Mitsuhiro Iyama
Born in 1974 in Hyogo Prefecture, Iyama worked for a confectionery company before moving to France in 2008. There he trained at Restaurant Chamarré Montmartre, Jean-François Piège (two Michelin stars), and Pur at Hotel Park Hyatt Paris-Vendôme (one Michelin star), among other establishments. He returned to Japan in 2015 to become Pastry Chef at Ogasawara Hakushaku-tei. In 2016, he joined Nippon Hotel Co., Ltd. and became the first Pastry Chef of "TRAIN SUITE SHIKI-SHIMA." He has been Pastry Chef at Hotel Metropolitan Edmont since 2018.
