Tokyo Restaurants|Tokyo, Japan

Est

Name: Est
Telephone: 03-6810-0655

French-Japanese done with eco-conscious panache

VERIFIED LUXURY

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Serving innovative French cuisine with a Japanese twist on the top of Tokyo, Est sits on the 38th floor of Four Seasons Hotel Tokyo at Otemachi. The Forbes Travel Guide Four-Star property is housed in Otemachi One Tower, which is one of the newest downtown towers. Almost everything inside of it is built with sustainability in mind, including Est, which is founded on the principle of sustainable gastronomy.

A true farm-to-table dining experience, Est uses small-lot farmers who provide natural, un-engineered produce in dishes that are served with panache and simplicity. Additionally, Est is light, airy and furnished in modern neutrals. It is a comfortable place to congregate, suitable for both casual and formal affairs.

Our Inspector's Highlights

Not only is Est eco-friendly, but it’s also healthy. In order to reduce carbon emissions, imported French dining essentials, butter and cheese, are swapped out for homemade tofu cheese and hummus—both of which are prepared to perfection so as not to compromise on taste.
Chicly adorned in beige and ecru, Est is sophisticated. But the focus here is not the décor, but the outstanding cuisine and the view of Tokyo’s crisp skyline.
The chef-designed course menu changes with some of Japan’s 72 micro seasons. Local fish and meat are, of course, served at their peak in flavor. But no matter the time of the year, expect ingredients such as Black cod, yuzu flavors and artisanal soy products to find their way onto dishes.
Try Est’s unique peau de soja. This crowd-pleasing dessert is made of tofu and Japanese citrus. The delicacy is creamy, crunchy and tangy all at once.
The beverage menu has a local focus. Organic French Champagne is served alongside the best of Japanese wines and spring waters.

Things to Know

Guillaume Bracaval launched Est in 2020, when the hotel first opened its doors. The France-born chef, who has had experience in Japanese kitchens, trained under gastronomic maestros such as Christian Le Squer of Paris’ Le Cinq.
Michele Abbatemarco is Est’s pastry chef, making fruit-focused, sustainable treats with artisanal Japanese sugar as opposed to the processed white variety found in most dessert creations.
Though Est is the perfect place for an intimate dinner, its versatile menu also works for lunch. With one-, two- or three-course options, the restaurant has something for you, no matter how sizable your midday appetite.

Amenities