The ekki Bar & Grill at the Four Seasons Hotel Tokyo at Marunouchi will invite executive chef David Varley from Bourbon Steak of the Four Seasons Hotel in Washington for a culinary event from Oct. 15 to 27.

Bourbon Steak is produced by Michelin-starred chef Michael Mina, who focuses on creating artistic dishes with meat and seasonal seafood, vegetables and fruits.

For the event, Varley has created dishes using Japan's autumn delicacies: for example, king crab with kanzuri (a yuzu-flavored, red pepper-based paste produced in northern Japan); salad of late autumn vegetables with sesame and Japanese pears; and sauteed sea bass with seaweed tsukudani (seaweed stewed in soy sauce) and cuttlefish.