Perched atop the luxurious Four Seasons Hotel in Otemachi, the restaurant est offered an exquisite dining experience that transcended the ordinary. Greeted by the effervescent Jill, who hailed from Taiwan and held the esteemed position of Head of Restaurants, we felt a warm welcome envelop us as we stepped into the modern dining room. The ambience of est was a harmonious blend of sophistication and comfort, with sweeping views of the vibrant city below, the perfect backdrop for an unforgettable meal.
Food and Beverage at est
As we settled in, we were introduced to our attentive servers, Rina and Yuji, the knowledgeable sommelier, alongside Celeste, who brought a touch of Parisian flair to the dining experience. The evening began with a delicate doughnut, filled with creamy ricotta and dusted with nut powder, served alongside a glass of crisp champagne. The doughnut was a delightful introduction, slightly sweet, with a hint of pepper that danced on the palate, perfectly complemented by the effervescence of the champagne.
Next came the smoked mackerel, a dish that was cold and smoky, presenting a rich, fatty texture that set the stage for the following course. This was followed by a stunning flan that showcased an array of soft textures: tomato gazpacho, sour cream, smoked corn, and a touch of luxurious caviar. Each element played its part beautifully, with the authentic gazpacho providing a refreshing base, while the slightly charred corn and the caviar added depth and saltiness to the dish.
To elevate the experience, our sommelier paired this course with two alternative exquisite beverages. The Japanese option was a vibrant sake that hinted at melon, lychee, and raw dough, while the French option was a refreshing Blanc de Blancs champagne, echoing notes of apple and brioche. The thoughtful pairings truly enhanced the dining experience, allowing the flavours of the dish to harmonise with either option and creating an interactive nature to this course as we chose which pairing we preferred.
The next dish, Soi fish with sauntered fennel, revealed Chef Guillaume Bracaval’s mastery of contemporary French cuisine infused with Japanese inspiration. The fish was delicately prepared, served with a buttery soy sauce and dill oil that brought out the ocean’s essence. A Touraine wine from France paired beautifully with this course, its crispness cutting through the richness of the fish.
The following dish featured Iwana, a river fish hailing from Nagano, artfully presented with nasturtium and courgette. The fish was incredibly delicate, bearing a subtle smokiness that was nicely balanced by the sharp, pickled courgette. The rich, buttery sauce enveloped the dish, creating a symphony of flavours that were further enhanced by a Giachino wine from France.
As the meal progressed, I found myself enchanted by the beef course, which came with a side of pepper ravioli. The beef, sourced from a renowned farm in Hokkaido, was tender and lean, served with a pepper-based sauce that was simply excellent. The ravioli, a cleverly crafted cold dish, contrasted beautifully with the warm beef, creating a delightful interplay of temperatures and textures. This course was perfectly paired with a robust Cote du Rhône wine that accentuated the dish’s flavours.
The cheese course was a revelation in itself, featuring a selection of soft cheeses, including a ricotta-like variety, a rind-washed cheese, and a creamy goat’s cheese. Each cheese was served with an array of condiments: honey, pumpkin jam, lemon marmalade, and toasted bread, inviting exploration and indulgence. It was a moment of pure bliss for us cheese lovers.
As we moved towards the pre-dessert, a whimsical meringue cookie filled with melon confit and vanilla cream awaited us, accompanied by ice cream drizzled with acacia honey, melon iced candy, and melon balls. The verbena powder added an aromatic touch that elevated this course to an artful experience.
The grand finale was a selection of desserts that paid homage to classic and modern art. My dessert was inspired by a contemporary piece by Cy Twombly, featuring peaches that looked almost too beautiful to eat. My dining partner’s dessert, inspired by Edgar Degas’ iconic ballerina painting, was equally stunning. Each dessert was served with a card depicting the corresponding artwork, creating a multi-sensory experience that left us in awe.
In conclusion, dining at est was not merely a meal; it was a journey through flavours, textures, and artistic inspiration that lingered long after the last bite. Chef Guillaume Bracaval’s ability to fuse French culinary techniques with Japanese ingredients created a dining experience that was both innovative and deeply satisfying. The attentive service, breathtaking views, and meticulous attention to detail made this evening one to remember. As I left the restaurant, I felt enriched by the culinary journey, already anticipating my next visit to discover more of what this Michelin-starred gem had to offer.
est at Four Seasons Hotel Tokyo at Otemachi
1 Chome-2-1 Ōtemachi
Chiyoda City
Tokyo 100-0004
Japan
