GOOD THINGS COME IN THREES: EST AT FOUR SEASONS HOTEL TOKYO AT OTEMACHI AWARDED MICHELIN STAR FOR THIRD CONSECUTIVE YEAR

The season of accolades continues at est, the signature French-Japanese restaurant at Four Seasons Hotel Tokyo at Otemachi. Announced on December 5, 2023, the new edition of the Michelin Guide Tokyo has awarded a coveted star to the highly acclaimed restaurant for the third year in a row.

Serving Japanese-inspired contemporary French cuisine, est is helmed by the vision and passion of Chef Guillaume Bracaval, who honed his craft across Michelin-starred establishments in Paris with luminaries such as Chef Alain Passard, Chef Christian Le Squer and Chef Bernard Pacaud.

“My team and I are thrilled to receive this honour, which is 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,” says Chef Guillaume. “est will continue on its mission with renewed vigour, which is to deliver extraordinary gastronomic experiences for guests while simultaneously creating a more harmonious relationship between food and nature.”

Regional Vice President and General Manager Andrew De Brito also conveyed his joy: “In just three years, Chef Guillaume and his talented team have established est as a go-to destination for epicures. This accomplishment means even more in Tokyo, a city that is already home to so many culinary delights.”

Fine Dining Rooted in Sustainability

Soaring high above Tokyo’s financial centre, est serves Japanese-inspired contemporary French cuisine shaped by the local terroir. The team takes pride in sourcing 95 percent of ingredients domestically, thereby supporting independent farmers, fishermen and foragers across the country.

Celebrating the region’s finest flavours, est’s degustation menus mirror the micro-seasonality of Japan. Dishes are meticulously designed around exemplary seasonal produce — from fresh-caught fish supplied by a fisherman on Hokkaido and Kyushu, to over fifty varieties of citrus grown on a farm in Wakayama prefecture.

High-quality meat and seafood, such as Biranbetsu land-fed cattle and Chiba isebi (spiny lobster), are procured responsibly from Japanese producers, while specialties such as truffle and caviar are imported from France.

Integral to the dining experience are the artful desserts — described as “works of modern art” by the Michelin Guide — by Pastry Chef Michele Abbatemarco. Each sweet creation is made with artisanal products like wasanbon (Japanese sugar) and kanten (seaweed jelly), alongside an assemblage of seasonal fruits.