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.


12:00 noon – 3:00 pm LAST ORDER AT 1:30 PM
6:00 pm – 10:00 pm LAST ORDER AT 8:30 PM AND 9:30 PM FOR À LA CARTE
Outdoor Terrace
March 15 – October 31

Signature Dishes

  • Entre végétalet gourmandise

    Veal, Cos Lettuce

  • Gourmet dessert on white plate

    Tofu “Cheese,” Citrus

  • Signature Dish ? La cueillette des champignons
    La cueillette des champignons

    Pear, Mushrooms


  • Available for lunch and dinner courses

    Seasonal Menu

    Award 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 farmer's 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.

Meet the Team

Smiling, bearded man wearing white chef's coat poses for camera while sitting on couch

Guillaume Bracaval

Chef de Cuisine

Born in a tiny village in northern France, Chef Guillaume Bracaval found his earliest inspiration in his family’s vegetable gardens and farmyard. It was there that he learned to love and respect the origins of ingredients, while in his mother’s kitchen he delighted in kneading, stirring, roasting and baking. Now, at est, Bracaval presents innovative French cuisine, inspired by a deep respect for produce from the Japanese terroir.

“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.”

Smiling man wearing white chef's coat and sitting on couch poses for camera with arms crossed

Michele Abbatemarco

Pastry Chef

From the vibrant markets of Monferrato in Italy to the elite Michelin-starred kitchens of Europe and Japan, Pastry Chef Michele Abbatemarco has been on a fascinating culinary journey ever since he was a child. While Michele’s foundation in pastry-making is decidedly European, the move to Japan changed his perspective, leading to a years-long process of studying local ingredients, understanding Japanese culture and reviewing his personal recipes.

“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.”

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