Tokyo at Otemachi
Elite Sustainability Unearthed
A Farm Exploration and Dining Experience with estTokyo at Otemachi
Elite Sustainability Unearthed
A Farm Exploration and Dining Experience with estTokyo at Otemachi
Elite Sustainability Unearthed
A Farm Exploration and Dining Experience with estEmbark on a farm-to-table odyssey at Takei Farms with Chef Guillaume Bracaval of Michelin-starred est. Savour each moment of this gastronomic expedition and celebrate the union of farm-fresh delights and culinary finesse at est.
Day tour itinerary
2:00 pm
Departure from hotel
Set off with Chef Bracaval to Takei Farms, renowned for its sustainable practices and presenting an enriching opportunity to witness the roots of est’s culinary inspirations.
3:30 pm
Farm Visit and Immersion
Spend time exploring the farm’s rich offerings and engage directly with local farmers to learn about their sustainable methodologies. A special emphasis on honey production unveils the essence of Pastry Chef Michele Abbatemarco’s sweet creations.
6:30 pm
Arrival back at hotel
As the day winds down, arrive back at our Hotel and relish the memories and flavours of the day’s excursion on the farm.
7:30 pm
Pre-Dinner Libations at VIRTÙ
Pay homage to the art of drinking at VIRTÙ, where the elegance of Paris converges with the vibrancy of Tokyo. Sip handpicked pre-dinner libations that set the stage for an unforgettable dining experience.
8:00 pm
Dinner at est
The pinnacle awaits with an exclusive dinner at est. Chefs Bracaval and Abbatemarco curate a menu featuring the afternoon’s farm treasures. Each course is paired with local Japanese wines and encapsulates the essence of terroir and sustainability, marking a culmination of the day’s discoveries.
2:00 pm
Departure from hotel
Set off with Chef Bracaval to Takei Farms, renowned for its sustainable practices and presenting an enriching opportunity to witness the roots of est’s culinary inspirations.
3:30 pm
Farm Visit and Immersion
Spend time exploring the farm’s rich offerings and engage directly with local farmers to learn about their sustainable methodologies. A special emphasis on honey production unveils the essence of Pastry Chef Michele Abbatemarco’s sweet creations.
6:30 pm
Arrival back at hotel
As the day winds down, arrive back at our Hotel and relish the memories and flavours of the day’s excursion on the farm.
7:30 pm
Pre-Dinner Libations at VIRTÙ
Pay homage to the art of drinking at VIRTÙ, where the elegance of Paris converges with the vibrancy of Tokyo. Sip handpicked pre-dinner libations that set the stage for an unforgettable dining experience.
8:00 pm
Dinner at est
The pinnacle awaits with an exclusive dinner at est. Chefs Bracaval and Abbatemarco curate a menu featuring the afternoon’s farm treasures. Each course is paired with local Japanese wines and encapsulates the essence of terroir and sustainability, marking a culmination of the day’s discoveries.
Sustainable Highlights
PEAU DE SOJAOur eco-friendly offerings include tofu cheese, which is animal-free and made from soybeans.
Locally sourced ingredientsWe source 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 collected by bees.
Price
JPY 257,000 for two; JPY 100,000 per additional person
Capacity
Ideal for up to 6 guests; minimum of 2
Minimum age
20
Availability
Tuesday – Sunday
Terms & conditions
- Dietary restrictions
- This experience is not suitable for guests with dietary restrictions such as seafood allergies, dairy allergies, lacto-vegetarian or vegan. Please inform us of your dietary restrictions and we will do our best to accommodate them or offer alternative options.
- Reservations
- 40 days’ advance reservation is required.
- Cancellations
- 14 days’ notice is required for cancellation, or the full price will be charged. This experience may be cancelled due to bad weather conditions or safety concerns.
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 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.”
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 Abbatemarco’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.”