Chef Guillaume Bracaval crafts contemporary French cuisine shaped by the Japanese terroir at Michelin-starred est, which known for its eco-conscious approach to fine dining. By sourcing 95% of ingredients locally, our team supports independent farmers, fishermen and foragers across Japan.
Hours
- Lunch
- Thursday to Tuesday, 12:00 noon – 3:00 pm LAST ORDER AT 1:30 PM
- Dinner
- Thursday 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
Sustainable Highlights
PEAU DE SOJAOur eco-friendly offerings include tofu cheese, which is animal-free and made from soybeans.
Locally sourced ingredientsWe sources 95% of our ingredients from within Japan.
Japan-focused beveragesJapan-focused beverages include natural wines and a water menu sourced entirely from the country's alps.
FriandiseFriandise uses eight local honeys corrected by bees.
MEET THE TEAM
Guillaume Bracaval
Chef de CuisineBorn 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.”
Michele Abbatemarco
Pastry ChefFrom 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.”
Takeshi Shimura
Head SommelierGrowing up in Hiroshima, Takeshi Shimura was introduced to the art of gastronomy from an early age, exploring Mediterranean restaurants with his father, a professional cook, and learning about kaiseki cuisine from his mother. With nearly two decades of experience as a sommelier, Takeshi brings with him a distinctive approach to fine wine. As Head Sommelier at est, he is delighted to share the history of Japan’s wine-growing prefectures and the stories behind vintage bottles, taking guests on a journey of discovery with each sip.
“When food and wine work together in harmony, they create a beautiful gastronomic landscape, bringing out intricate flavours in one another.”
Events
- 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.
More Dining Options
![Three bartenders work behind a bar; dark wood, ceiling-height shelves span the wall]()
DetailsVIRTÙ
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.![Two female guests enjoy Afternoon Tea at The Lounge as they gaze out the floor-to-ceiling windows at the Tokyo skyline]()
DetailsTHE 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.![Restaurant with square tables and grey chairs/sofas, black-and-white tile floor, wall of windows looking out to Imperial Gardens in Tokyo]()
DetailsPIGNETO
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.![In-room dining breakfast spread with bakery items and orange juice]()
DetailsIn-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.
