EST

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.