All Food and Drink
Featured Culinary Experience
- Seasonal Specialty Course at Est (Dinner)
“Est” (ten-course dinner) introduces you to contemporary Japanese-French cuisine at Michelin-starred est – known for its eco-conscious approach to fine dining. Sourcing 95% of ingredients locally, our team supports independent farmers, fishermen and foragers across Japan.
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Culinary Experiences
Events
- AVAILABLE FOR LUNCH & DINNERReserve now
VIAGGIO IN TRENO at PIGNETO
Embark on a delectable train journey through Italy for a glimpse into regional Italian cuisines. Our new menu at PIGNETO winds its way through various regions of the country, inviting you to taste traditional specialties along the way. December: Northern Mountainous Area (Domodossola, Milan and Torino). JPY 15,000 per person. - December 1–25Reserve now
Festive Afternoon Tea at THE LOUNGE
Join us for afternoon tea at The Lounge, adorned with festive décor. The tables’ crimson curves draw your attention to the glass desserts, while the elegant yet playful sweets embellished with snowflakes and ornaments enhance the Christmas spirit. For the savoury selection, truffles and foie gras, essential ingredients for France’s festive season, create a lavish afternoon tea experience. Weekdays JPY 9,800; weekends: JPY 10,800 with a SABOE tea selection.
MEET THE TEAM

SATORU HIRANO
Executive Chef“The secret lies in building strong, consistent relationships across the entire culinary journey. By working together, we are able to create an extraordinary dining experience to delight our guests.”

Keith Motsi
Head Bartender and Beverage Operations at VIRTÙ“At the end of the day, we are on stage. And every moment is showtime.”

Yoshihiro Kigawa
Chef de Cuisine at PIGNETO“For me, pure ingredients and thoughtful simplicity are the highest form of sophistication.”

Alessandro De Leo
Maestro Pizzaiolo at PIGNETO“Pizza is a way of life in Napoli. We’ve perfected the art over centuries – it’s in our blood. If you start making pizza in Napoli, it means you want to be the best.”

Guillaume Bracaval
Chef de Cuisine at est“A good chef has to think like an artist. My creative spark can come from anywhere – from the market, from a little ramen shop or even from my wife’s Japanese cooking at home.”

Michele Abbatemarco
Pastry Chef at est“Tastes are like poems that speak to our palate. Just like with art, we can experience emotions with a dish. If that feeling becomes a lasting memory, then my work is completed.”