All Food and Drink
Great food, great company – there’s no better combination. From private sushi dinners, to intimate whisky experiences, light up your stay with our tailored collection of inspiring gourmet adventures.
Featured Culinary Experience
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Seasonal Specialty Course at Est (Dinner)“Est” (ten-course dinner) introduces you to contemporary French cuisine shaped by the Japanese terroir at Michelin-starred est – known for its eco-conscious approach to fine dining. Sourcing 95% of ingredients locally, our team supports independent farmers, fishermen and foragers across Japan.
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Culinary Experiences
Events
- AVAILABLE FOR LUNCH & DINNERReserve now
VIAGGIO IN TRENO at PIGNETO
Embark on a delectable train journey through Italy for a glimpse into regional Italian cuisines. Our new menu at PIGNETO winds its way through various regions of the country, inviting you to taste traditional specialties along the way. September: Tyrrhenian Coast (Genova, Pisa and Rome). JPY 15,000 per person. - September 1 – November 30Reserve now
Shine Muscat Afternoon Tea
Indulge in a culinary delight that captures the essence of autumn. Our Shine Muscat Afternoon Tea includes sweet and savoury delights for an unforgettable culinary experience. Weekdays: JPY 8,800; weekends: JPY 9,800. - Weekdays from SEPTEMBER 19 to NOVEMBER 30, 12:00 NOON – 3:00 PMReserve now
THE HAUTE COUTURE at est
Embark on a gourmet journey with our limited-time three- or four-course lunch menu. Choose an appetizer, entrée, cheese and dessert to create your perfect dining experience. Whether it’s a high-stakes business luncheon, a cherished anniversary or an intimate family celebration, this curated menu is reserved for the discerning few who seek the pinnacle of culinary indulgence. Three courses: JPY 9,000; four courses: JPY 12,000. Additional charges may apply dependent upon your selection.
MEET THE TEAM
SATORU HIRANO
Executive ChefGrowing up in Yokohama, Saturo Hirano developed a love of gastronomy from both his parents. His mother owned a coffee shop where he would help out as a child, while his father loved to dine at renowned restaurants, giving young Hirano the chance to sample a range of fine foods very early in life. In 2020, Hirano’s growing reputation caught the eye of the pre-opening team of Four Seasons Hotel Tokyo at Otemachi. Originally joining as Banquet Chef, he was soon promoted to Executive Sous-Chef and then Executive Chef, a role in which he oversees the entire culinary operations at our Hotel.
“The secret lies in building strong, consistent relationships across the entire culinary journey. By working together, we are able to create an extraordinary dining experience to delight our guests.”
Keith Motsi
Head Bartender and Beverage Operations at VIRTÙBringing an intriguing blend of charisma and diligence behind the bar, Keith Motsi oversees an extraordinary drinking experience at VIRTÙ, our Paris-meets-Tokyo bar. Here is a Head Bartender who does it all, from keeping a close eye on whether each guest is having a memorable time to putting on his dancing shoes on lively nights – regulars will soon know all his signature moves.
“At the end of the day, we are on stage. And every moment is showtime.”
Yoshihiro Kigawa
Chef de Cuisine at PIGNETOArmed with years of training in Italian kitchens and under Michelin-starred masters, Chef de Cuisine Yoshihiro Kigawa brings a deep knowledge of his craft to PIGNETO. Menus are crafted through a careful process that draws on the landscape of ingredients, the skills of producers and the cultural background of dishes, along with more technical aspects such as nutritional profiles and the concentration of salt and sugar. Kigawa also finds creative inspiration in the myriad of shapes and colours around him, from fashion to art and architecture.
“For me, pure ingredients and thoughtful simplicity are the highest form of sophistication.”
Alessandro De Leo
Maestro Pizzaiolo at PIGNETOHailing from the Italian city of Naples, Specialty Pizza Chef Alessandro Luca de Leo draws on his legacy to bring the finest traditions of pizza-making to PIGNETO. Building on authentic Italian techniques, de Leo crafts pizzas best described as Neapolitan 2.0. In place of the standard 00 flour, he uses an innovative 0-type flour that is extremely pure and made with 100 percent Italian grains, unlike most brands in Asia which include a mix of foreign grains. This flour became available in Japan only last year, with de Leo playing an instrumental role in bringing it to the country.
“Pizza is a way of life in Napoli. We’ve perfected the art over centuries – it’s in our blood. If you start making pizza in Napoli, it means you want to be the best.”
Guillaume Bracaval
Chef de Cuisine at estBorn 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 Abbatemarco
Pastry Chef at estFrom 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.”