EST at Four Seasons Tokyo: third consecutive Michelin Star Triumph!

Tuesday, December 5, 2023

The accolades persist for est, the renowned French-Japanese restaurant located at Four Seasons Hotel Tokyo at Otemachi, as the latest edition of the Michelin Guide Tokyo, announced on December 5, 2023, bestows a coveted star upon the establishment for the third consecutive year.

Under the guidance of Chef Guillaume Bracaval, who refined his culinary skills in Michelin-starred Parisian kitchens alongside luminaries such as Chef Alain Passard, Chef Christian Le Squer, and Chef Bernard Pacaud, est offers a fusion of Japanese-inspired contemporary French cuisine.

Expressing his gratitude for the prestigious recognition, Chef Guillaume remarks, “My team and I are thrilled to receive this honor, the most coveted symbol of excellence in our industry. We would like to thank the Michelin Guide for once again placing their trust in us. est will continue on its mission with renewed vigor, delivering extraordinary gastronomic experiences while fostering a more harmonious relationship between food and nature.”

Andrew De Brito, Regional Vice President and General Manager, shares in the joy, stating, “In just three years, Chef Guillaume and his talented team have established est as a go-to destination for epicures. This accomplishment holds special significance in Tokyo, a city already brimming with culinary delights.”

Sitting high above Tokyo’s financial hub, est prides itself on Japanese-inspired contemporary French cuisine influenced by the local terroir. With a commitment to sustainability, 95 percent of the ingredients are sourced domestically, supporting independent farmers, fishermen, and foragers across Japan.

The degustation menus at est mirror the micro-seasonality of Japan, showcasing dishes meticulously crafted around exemplary seasonal produce. From fresh-caught fish supplied by Hokkaido and Kyushu fishermen to over fifty varieties of citrus grown in Wakayama prefecture, the restaurant celebrates the finest regional flavors.

Responsibly procuring high-quality meat and seafood from Japanese producers, including Biranbetsu land-fed cattle and Chiba isebi (spiny lobster), est also imports specialties such as truffle and caviar from France. The dining experience is further elevated by the artful desserts, described as “works of modern art” by the Michelin Guide, created by Pastry Chef Michele Abbatemarco using artisanal products like wasanbon (Japanese sugar) and kanten (seaweed jelly), alongside an array of seasonal fruits.

The eco-conscious ethos of est extends to its beverage menu, highlighting Japanese still and sparkling waters and locally produced wines, embodying a commitment to sustainability throughout the dining experience.

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