- One Michelin star on Michelin Guide Tokyo 2022
- One Michelin star on Michelin Guide Tokyo 2023
- Award of Excellence on Wine Spectator Restaurant Awards 2022
- Friday to Tuesday, 12:00 noon – 3:00 pm LAST ORDER AT 1:30 PM
- Friday to Tuesday, 6:00 pm – 10:00 pm last course order at 8:00 pm and 8:30 pm for à la carte
- Outdoor Terrace
- April – October
- Open December 21, 22, 28 and 29; Closed January 6 to 10
Japan has long appreciated the presence of life in all aspects of nature – from seasonal landscapes and climates to the plentiful water sources in and around the country. This reverence is at the heart of Japanese values and culture, enabling a close relationship with nature that weaves through mystical mountains, majestic volcanoes, breathtaking coastlines and vast forests.
In a modern society, it's easy to forget the relationship between nature, food and daily life. Grocery stores are stocked with perfectly manicured and packaged ingredients year-round and our diets seem to exist outside nature’s rhythms.
The team at est believes in tasting and relishing the richness of food that incorporates seasonal ingredients and coexists with nature. Drawing on this reservoir of appreciation, est presents an innovative cuisine that's in harmony with Japan’s natural abundance yet rooted in classical French cooking. This culinary vision is guided by a deep desire for future generations to experience the true relationship between food and nature.
Motivated by the belief that the seeds of the future were planted in the past, our team honours those who came before them. From small-lot farmers and purveyors to independent foragers and hunters, many of our partners practice time-honoured methods passed down through generations.
Reflecting Japan’s micro-seasons, our menus offer eco-conscious cuisine with a minimal carbon footprint: 95% of ingredients are of local origins. High-quality meat and seafood, such as Wakayama Wagyu and Hokkaido sea urchins, are sourced responsibly from Japanese producers, while specialty items like truffles and caviar are imported from France.
Additionally, creative desserts with an artistic flair are intricately crafted and presented. The beverage program opens another door into Japan with locally produced wines and bottled water, as well as old-world vintages and new-world discoveries.
- PEAU DE SOJA
Our eco-friendly offerings include tofu cheese, which is animal-free and made from soybeans.
- Locally sourced ingredients
We sources 95% of our ingredients from within Japan.
- Japan-focused beverages
Japan-focused beverages include natural wines and a water menu sourced entirely from the country's alps.
Friandise uses eight local honeys corrected by bees.
MEET THE TEAM
Guillaume BracavalChef de Cuisine
“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 AbbatemarcoPastry Chef
“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.”
Takeshi ShimuraHead Sommelier
“When food and wine work together in harmony, they create a beautiful gastronomic landscape, bringing out intricate flavours in one another.”
- Available for lunch and dinner courses
Seasonal MenuAward-winning Chef Guillaume Bracaval presents innovative French cuisine prepared with fresh produce and delicate techniques. He and Pastry Chef Michele Abbatemarco make regular visits to local farmers markets to seek out the fall’s best produce and to find inspiration. The waters just off of Hakodate coastline also offer a bounty of culinary treasures for the est team to work with.
- December 23–25Reserve
Seasonally Inspired FeastAt the Michelin-starred est, enjoy high-quality seasonal dishes prepared with delicate techniques and the freshest ingredients carefully selected by Executive Chef Guillaume Bracaval.
More Dining Options
VIRTÙPay 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.
In-Room DiningWhether 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.
TakeawayCelebrate in the comfort of your own home with artful cakes by award-winning Executive Pastry Chef Yusuke Aoki. A selection of cookies, chocolate gifts and homemade pizza from PIGNETO is also available.
THE LOUNGETake afternoon tea to new heights with a colourful and imaginative selection of seasonal sweets and savouries against the beauty of Tokyo afar. Indulge in delectable dishes and toast to life’s special moments as you enjoy live music and unobstructed sky-high views.
PIGNETOExperience 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.