Please note:
In line with the latest government announcement, we ask for your cooperation in limiting the number of persons per table to four. For parties of more than five, we recommend separate tables.
Our apologies for any inconvenience that this regulation may have caused. We appreciate your kind understanding.
All Food and Drink
Culinary Experiences
![Gourmet dessert on white plate]()
DISCOVER YOUR LOCAL MASTERDISH
Created with artistry, driven by taste and enriched by connection. Reunite with loved ones over Peau de Soja – a culinary Masterdish developed by Chef Guillaume Bracaval. Available at est, the “Tofu Cheese” is a modern marriage of the two traditions – a cheese course customarily served to signal the end of the main course and the start of dessert, and a nod to Japanese culinary belief that “cheese” is made of soy.
Meet the Team
MARCO RIVA
Food & Beverage and Culinary DirectorDuring his childhood along the shores of Italy’s Lake Como, Director of Food & Beverage and Culinary Marco Riva has always been surrounded by good food and wine. From his father’s local produce business to Mamma Riva’s home-cooked daily feasts “worthy of a five-star hotel,” Marco has turned his passion into a global career in New York, Shanghai, Bangkok and Jakarta. Keen to recapture the erstwhile glamour of table service, he is now bringing “legacy skills” to his team at Four Seasons.
“To achieve greatness, you need a solid base. Long-lasting success is built on consistency and doing simple things well.”
YUSUKE AOKI
Executive Pastry ChefMultiple award-winning Executive Pastry Chef Yusuke Aoki discovered his talent for dessert-making at a French pastry boutique in Shiga, Japan. The pastry chef and chocolatier honed his skills at hotels and patisseries around the world, including a stint at Four Seasons Resort Bali at Jimbaran Bay, before returning home to Japan to oversee the Hotel’s pastry program.
“The ‘whoa’ look on someone’s face when they taste my dessert makes all the effort worth it.”
Events
- Available for lunch and dinner coursesDetails
Seasonal Menu at est
Under the direction of Chef Guillaume Bracaval, est unveils its new fall menu and it is brimming with autumnal flavours and local ingredients, making for dishes that will awaken and excite the palate. Standout dishes include entrée végétal et gourmandise featuring veal sourced from Tokachi Prefecture roasted with rolled laitues braisée of cos lettuce layered with garlic and anchovy, then finished with a smoked tuna, capers and mustard-olive oil emulsion. This season also welcomes the return of the culinary diamonds of the kitchen – white truffles.
- Available for LUNCH & DINNERView menu
A Trip Around Italy at PIGNETO
The menu for November draws inspiration from the northern region Piemonte, famous for its wine, beef and delicacies of truffles. The Regioni Menu offers two beef dishes – thinly sliced veal in tonnato sauce and red wine braised beef cheeks. No trip to Piemonte would be complete without a taste from maestro pizzaiolo Alessandro de Leo's truffle pizza. Regioni Menu: JPY 13,000 for six courses. Pizza: starting at JPY 3,950.
- OCTOBER 1 TO NOVEMBER 30 AT 11:00 AM, 1:00 PM, 3:30 PM, 5:30 PM AND 6:00 PMView menu
AUTUMN AFTERNOON TEA at The Lounge
Executive Pastry Chef Yusuke Aoki creates two types of Mont Blancs delights made from Japanese waguri chestnuts and French marron chestnuts. First, a classic rendition of Mont Blanc with delicate noodles of waguri purée carefully piped and topped with a warm chestnut, while the second combines French marron with cassis confiture – a perfect balance between rich sweetness and light acidity. Weekdays: JPY 6,800 (JPY 6,300 for 11:00 am seating), Weekends: JPY 8,800 (PY 7,000 for 11:00 am seating).