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Chef Guillaume Bracaval crafts contemporary Japanese-French cuisine at Michelin-starred est, which is 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 & 2023
  • Award of Excellence on “Wine Spectator” Restaurant Awards 2022
  • Best of Award of Excellence on “Wine Spectator” Restaurant Awards 2023

Hours

Lunch
Tuesday to Sunday, 12:00 noon – 3:00 pm Last course order at 1:30 pm and 2:00 pm for à la carte
Dinner
Tuesday to Sunday, 6:00 pm – 10:00 pm last course order at 8:00 pm and 8:30 pm for à la carte
Closed January 5–11
Dress code
SMART CASUAL; COLLARED SHIRTS, CLOSE-TOED SHOES AND LONG PANTS ARE REQUIRED FOR GENTLEMEN

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.

  • Four modern wine glasses holding white, red and rose wine are lined up on a wooden table
    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 local producers.

“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.”

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.
  • Available December 23–25 for lunch and dinner

    SEASONALLY INSPIRED FEAST

    Our exclusive holiday menu features rare Fukuhime beef and Hokkaido’s finest Biran Gyuu, both enhanced by black truffles and forest mushrooms. For a sweet finish, try our Christmas snowman dessert made with panna cotta and homemade mascarpone. Lunch: JPY 30,000; Dinner: JPY 55,000.
    Reserve now
  • Available December 31 for lunch and dinner

    New Year’s Eve

    Ring in the new year with a feast of culinary delights. Join us for a New Year’s Eve lunch or dinner to welcome 2024 with style and flavour. Lunch: JPY 30,000; Dinner: JPY 55,000.
    Reserve now

More Dining Options