The Dish

August 27, 2009

The Dish

Originally published on metropolis.co.jp on August 2009 What: Hand-cut beef tartare with capers, horseradish and anchovies, parmesan water and truffle pesto Who: Sebastiano Spriveri, executive chef of Il Teatro, Four Seasons Hotel Milano Where: La Festa Italiana, Four Seasons Hotel Tokyo at Chinzan-so When: September 1-30 For more info, see International Dining

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Originally published on metropolis.co.jp on August 2009

Courtesy of the Four Seasons Hotel Tokyo at Chinzan-so

Courtesy of the Four Seasons Hotel Tokyo at Chinzan-so

What: Hand-cut beef tartare with capers, horseradish and anchovies, parmesan water and truffle pesto
Who: Sebastiano Spriveri, executive chef of Il Teatro, Four Seasons Hotel Milano
Where: La Festa Italiana, Four Seasons Hotel Tokyo at Chinzan-so
When: September 1-30

For more info, see International Dining