On a cobblestone paved street in Tribeca sits a French restaurant with Japanese charm- L’abeille. Dining at L’abeille guests are instantly transported to France with a guide that feels distinctively Japanese. From the seasonal tasting menu to expert wine pairings and a strong cocktail menu, no detail is left overlooked. Owner and executive chef Mitsunobu Nagae began cooking at just 15 years old where he prepared meals at home while his parents were working.
He prepared both lunches and dinners for his family, and his talent for creating warm, comforting food began. The very first French cuisine chef Mitsu experimented with? A staple in French faire-Béchamel sauce.
Chef Mitsu’s love for French cuisine only heightened and he immersed himself in the art of French food. Now a renowned Michelin-Star Chef, Chef Mitsunobu Nagae has also worked across Tokyo and Paris. This warmth and comfort from French faire and Japanese influence is ever noticeable in every dish he serves at the much-loved L’abeille in New York City.
The menu at L’abeille’s main dining room is ultra-seasonal and something changes every few weeks – so there’s no “signature” dish that always stays on the menu. Recently, L’abeille curated a one night only menu featuring chef Yosuke Suga from Tokyo’s exclusive invite-only dining concept, Sugalabo.
Chef Yosuke Suga has worked across Paris, Tokyo, and New York with over 16 years of experience in classic French cuisine. Chef Suga is touted for his dedication to using only the finest ingredients, sourcing from local farmers for a produce-driven menu. It is this dedication to delicious, seasonal ingredients that makes the pairing of chef Mitsu and chef Suga not to be missed. Each chef brings their individual expertise and culinary style to the table. Luckily, the chance to experience both l’abeille and Sugalabo can be enjoyed at the Four Seasons.
Together with the Four Seasons award winning executive chef Maria Tampakis, chef Mitsu, and Chef Sugalabo have created an exclusive menu only available to restaurant-in-room. “Working with celebrated chefs to create experiences that show the soul of New York’s gastronomic scene is not just a profession, but a personal passion. This series encapsulates the spirit of our city, plated with creativity, dedication, and the shared love for delivering extraordinary dining moments. “Says executive chef Maria Tampakis. The chefs have tailored them to be appropriate for in-room dining for the best experience. Guests are welcome to enjoy dishes like crispy scallops with sunchoke velouté, wagyu teriyaki burgers, and fresh fish pistachio beignets with tartar sauce. The Four Seasons Downtown welcomes chef Mitsu and chef Sugalabo.
For a limited time, locals and guests staying at Four Seasons Hotel New York Downtown are invited to explore, discover, and indulge in these exclusive menu items by our esteemed chefs.
Guests looking to experience L’abeille in their room can contact Four Seasons Hotel New York Downtown.
