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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.

Awards

  • One Michelin star on Michelin Guide Tokyo 2022
  • Award of Excellence on Wine Spectator Restaurant Awards 2022

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

  • Gourmet dessert on white plate
    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.

  • Row of wine tasting glasses with red, white wine
    Japan-focused beverages

    Japan-focused beverages include natural wines and a water menu sourced entirely from the country's alps.

  • Friandise
    Friandise

    Friandise uses eight local honeys corrected by bees.

Reservations and Inquiries +81 3 6810 0655 Website Email

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.”

Takeshi Shimura

Head Sommelier
Growing 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 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.

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