Est

Tokyo, Japan

Perched atop the glassy edifice of the Four Seasons Tokyo at Otemachi, elegant and contemporary French restaurant Est strives to reconstruct the concept of luxury through a lens of sustainability. French-born chef Guillaume Bracaval is all about transparency in his eco-conscious approach to fine dining – degustation menus offered at lunch and dinner are anchored to the rhythms of the changing seasons, with 95 per cent of ingredients sourced from Japan’s small-scale fishers, hunters, foragers and artisan producers. Furthermore, as a material representation of Chef Bracaval's ethos, the kitchen remains visible to diners through a glass wall. Entering via a peachily lit corridor, diners encounter a light, airy dining room. Dishes are delightfully presented: an artichoke and tofu dumpling arrives coddled under glittering balls of caviar, while slivers of pearly kurosoi rock fish are cloaked in a zangy green fennel and dill oil sauce. Desserts are heavenly creations: pastry chef Michele Abbatemarco makes use of aromatic ingredients and rich colours to craft glossy tarte tatins laid with three varieties of Nagano prefecture apples.

Key Information

Location

Otemachi One Tower, 1 Chome-2-1 Ōtemachi, Chiyoda City, Tokyo, 1000-0004