The ANA InterContinental Tokyo will offer a collaborative dinner between chefs from two restaurants — the hotel's Japanese restaurant Unkai and Odette, a two-star Michelin restaurant in Singapore, from May 24 until May 26.

Titled "UNKAI's Traditional Japanese x Odette's Modern French Cuisine," the dinner is a collaboration between Unkai's chef Takeshi Yoshiyasu and Odette's chef Julien Royer.

Unkai, with a history spanning over 30 years, offers traditional kaiseki ryori (traditional multicourse Japanese cuisine) enriched with sophisticated details, including tableware, ingredients, presentation and flavorsome delights. In contrast, Odette, which achieved fifth place in Asia's 50 Best Restaurants 2018, proposes modern and unique dishes while keeping classical French techniques as the base. Royer is also familiar with Japanese ingredients and seasonings.