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

  • Italian

    PIGNETO

    Experience the joy of abbondanza (a life of plenty) at PIGNETO, where every meal is a relaxed, family-style affair. Sit beside one of the open show kitchens and watch our expert chefs craft seasonally inspired Italian cuisine, or step out onto the lively outdoor terrazza and savour sweeping Tokyo views alongside a selection of Milanese aperitivi.

  • French

    est

    Feast your eyes on the open show kitchen as Michelin-starred Chef Guillaume Bracaval crafts innovative French cuisine inspired by the Japanese terroir. Enjoy a spirited meal in the sophisticated, modern dining room with panoramic Tokyo views.

  • Bar

    VIRTÙ

    Pay homage to the art of drinking at VIRTÙ, where our head bartender employs modern Japanese techniques to reinterpret classic French flavours using our world-leading collection of vintage French spirits and rare cognacs.

  • Lounge

    THE LOUNGE

    Experience afternoon tea with a decidedly Japanese twist at THE LOUNGE, where our wagashi artist and Japanese pastry chef work together to create a colourful and imaginative selection of delectable sweets and savouries in a convivial setting – all topped off with Imperial Palace views.

  • In-Room Dining

    Whether it’s a late-night meal, breakfast in bed or a midday pick-me-up, make your selection from our extensive menu and we’ll provide an incredible dining experience in the comfort and privacy of your guest room or suite.

  • Takeaway

    Discover our selection of takeaway cakes and gifts.

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Italian

PIGNETO

Experience the joy of abbondanza (a life of plenty) at PIGNETO, where every meal is a relaxed, family-style affair. Sit beside one of the open show kitchens and watch our expert chefs craft seasonally inspired Italian cuisine, or step out onto the lively outdoor terrazza and savour sweeping Tokyo views alongside a selection of Milanese aperitivi.

French

est

Feast your eyes on the open show kitchen as Michelin-starred Chef Guillaume Bracaval crafts innovative French cuisine inspired by the Japanese terroir. Enjoy a spirited meal in the sophisticated, modern dining room with panoramic Tokyo views.

Bar

VIRTÙ

Pay homage to the art of drinking at VIRTÙ, where our head bartender employs modern Japanese techniques to reinterpret classic French flavours using our world-leading collection of vintage French spirits and rare cognacs.

Lounge

THE LOUNGE

Experience afternoon tea with a decidedly Japanese twist at THE LOUNGE, where our wagashi artist and Japanese pastry chef work together to create a colourful and imaginative selection of delectable sweets and savouries in a convivial setting – all topped off with Imperial Palace views.

In-Room Dining

Whether it’s a late-night meal, breakfast in bed or a midday pick-me-up, make your selection from our extensive menu and we’ll provide an incredible dining experience in the comfort and privacy of your guest room or suite.

Takeaway

Discover our selection of takeaway cakes and gifts.

Culinary Experiences

Call us to learn more about Masterdish. +81 3 6810 0600 Contact us

Meet the Team

Portrait photo of Chef Marco Riva wearing white uniform, seated on sofa

MARCO RIVA

Food & Beverage and Culinary Director

During 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.”

Portrait photo of Chef Yusuke Aoki wearing black uniform, sitting on sofa

YUSUKE AOKI

Executive Pastry Chef

Multiple 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 courses

    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.

    Details
  • Available for LUNCH & DINNER

    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.

    View menu
  • OCTOBER 1 TO NOVEMBER 30 AT 11:00 AM, 1:00 PM, 3:30 PM, 5:30 PM AND 6:00 PM

    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).

    View menu
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