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.
- 11:30 am – 2:30 pm LAST ORDER AT 1:30 PM FOR COURSE AND 2:00 PM FOR A LA CARTE
- Current Dinner Hours
- 5:30 pm – 8:00 pm Last order at 6:30 pm. Alcohol service until 7:00 pm.
- Regular Dinner Hours
- 6:00 pm – 10:00 pm LAST ORDER AT 8:30 PM FOR COURSE AND 9:30 PM FOR A LA CARTE
- Outdoor Terrace
- March 15 – October 31
- Afternoon Menu on the Terrace
- Friday through Sunday & public holidays, 2:30 PM – 5:00 PM Last order at 4:30 pm
- Aperitif Hour on the Terrace (beginning March 15)
- 5:30 PM – 7:30 PM Last order at 7:00 pm
- EST IS CLOSED ON WEDNESDAYS.
- CARPACCIO DE POISSON AUX AGRUMES
Fish Carpaccio, Herbs, Citrus
- PEAU DE SOJA
Tofu “Cheese”, Citrus
- PÊCHE D'HOKKAIDO ET JARDIN DE LÉGUMES
- RED GERBERA
- 5:30 PM – 7:30PM (LAST ORDER 7:00 PM)
Bubbles in the Sky: Santé Apéro
Welcome the turn of the season with our al fresco aperitif hour, hosted at est’s open-air terrace. Gaze out at dramatic views as you sip free-flowing Champagne or cocktails for two hours. JPY 10,000 for Bollinger Champagne and cocktails; JPY 15,000 for Henriot Rosé Champagne and cocktails (free flow for two hours)
- FRIDAY – SUNDAY AND PUBLIC HOLIDAYS｜2:00 pm – 5:00 pm
CAFÉ GOURMAND AT THE TERRACE
Extend the sunlit celebration with light desserts, served alongside tea and coffee – a classic French tradition. Under the masterful touch of Pastry Chef Michele Abbatemarco, each sweet treat is composed like a work of art and plated with precision. JPY 5,000 per person
- May 1View est Website
Four Hands Lunch & Dinner
Join two award-winning chefs for a gastronomic adventure that brings together the best of France and Japan. Chef Guillaume Bracaval teams up with Chef Hiroyuki Sato to create a menu featuring a curation of sushi, maki and sashimi, alongside a French base of meats and vegetables. A wine and sake pairing enhances each course. Lunch: seatings at 12:00 noon and 1:00; JPY 25,000. Dinner seatings at 5:00 pm and 6:00 pm; JPY 38,000.
Meet the Team
Jonathan MontolieuRestaurant Manager
As Restaurant Manager of est, Jonathan Montolieu sets the keynote for the dining experience. Brimming with energy, his young and dynamic team is poised to shake up Tokyo’s French gastronomy scene. Jonathan combines his inherent passion with his Michelin-sharpened credentials to infuse the guest experience with warmth and excitement. Thoughtful interactions elevate the entire culinary journey, with the service team creating a dynamic ambience and revealing the story behind each plate.
“We’re breaking the old rules of fine dining. No stuffy service or hushed silences here - it’s not a library! We’re keeping it lively, approachable and fun.”
Guillaume BracavalChef 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.”
Michele AbbatemarcoPastry 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.”
Yuta YoshidaChief Sommelier
Combining rigour with an element of surprise, Chief Sommelier Yuta Yoshida introduces a dynamic approach to wine. Along with earning a diploma from the Japan Sommelier Association, Yuta has spent years refining his talents in Tokyo’s cutting-edge gastronomic landscape. His carefully curated collection draws on tradition as well as innovation, featuring venerable French and Italian winemakers alongside unsung heroes from the New World.
“Wine appreciation is as much an art as a science. From the legends and ancestry, to the viticulture and vocabulary - all these are integral components of the journey.”
More Dining Options
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.
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.
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.
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.