Est
Restaurant
Tokyo, Japan
About Est
Located on the 39th floor of Tokyo’s Four Seasons Otemachi hotel, Michelin-starred Est examines French cuisine through the lens of Japanese terroir. Ever since executive chef Guillaume Bracaval launched the restaurant in 2020, the two have taken a sustainability-driven, locavore approach in the kitchen, with 90 percent of the ingredients sourced domestically. Creamy soybean hummus is served instead of French butter, and Japanese honey and wasanbon are used to sweeten pastry chef Michele Abbatemarco’s artful desserts. Signatures such as soy milk flan, flavored with a broth made from vegetable trimmings and topped with caviar, display Bracaval’s sensitivity, while Abbatemarco’s creativity is on display in desserts like yoghurt cream layered with guava mousse and kumquat jam, topped with mikan jelly — an homage to painter Mark Rothko’s contemplative composition “Orange & Yellow”.
Japan is well represented on the award-winning wine list, alongside bottles that span the globe from France and Germany to New Zealand and Canada. Eschewing bottled water from Europe, Chef Sommelier Takeshi Shimura curates a selection of local spring water sourced from the country’s pristine mountain springs and offers non-alcoholic tea pairing courses.
Est awards
-
1 Michelin Star
Breeze of Tokyo
