est at Four Seasons Hotel Tokyo at Otemachi Wins Wine Spectator Restaurant Award

Four Seasons Hotel Tokyo at Otemachi celebrates the recent win of its signature restaurant, est, in this year’s Restaurant Awards by Wine Spectator. The Michelin-starred French restaurant has received the 2023 Best of Award of Excellence - a distinction achieved by only five restaurants in Tokyo.

The accolade reconfirms est as a premier wine destination, showing a deep commitment to wine appreciation through its thoughtful selection and outstanding service. At this gracious 39th-floor restaurant, epicures can savour an exemplary culinary experience by Chef Guillaume Bracaval, paired with some of the world’s finest vintages in a warm and sociable setting.

“This award is a testament to the team’s dedication to creating an exceptional experience for all our guests,” says Emanuele Accame, Director of Food and Beverage. “Along with an extensive wine list, our knowledgeable sommeliers are always on hand to personalise the drinking experience to each guest’s palate.”

The annual Wine Spectator Restaurant Awards recognise wine lists that offer interesting selections, are appropriate to their cuisine, and appeal to a wide range of wine lovers. The Best of Award of Excellence is reserved for exceptional wine lists that display excellent breadth across multiple wine-growing regions, significant vertical depth of top producers, and superior presentation.

est offers an expansive selection of more than 500 wines, emphasising Japanese labels, followed by France and New World vintages. Several bottles have a tale to tell, engaging wine enthusiasts and casual diners with a palate-pleasing experience. Also on the menu is a selection of fine wines and Champagnes by the glass.

Wines are thoughtfully curated to complement Chef Guillaume’s delicate culinary creations, a masterful fusion of seasonal Japanese ingredients with intricate French techniques. Working closely with Chef Guillaume, the two sommeliers create pairings that take into account not just the meat, fish or vegetables in each dish but also the broth or sauce — such as Japanese dashi (kelp and fish stock), which forms the base of several signature dishes.

Japanese Wines Offered at est

Known for its eco-conscious approach to fine dining, est serves contemporary French cuisine shaped by the Japanese terroir. Led by the vision of Chef Guillaume, the team sources 95 percent of its ingredients as well as plates and glassware locally from independent farmers, fishermen, foragers and craftspeople across Japan.

The sommeliers actively spotlight Japanese wines in a similarly hyperlocal view towards beverages. Diners are invited to embark on a liquid exploration of wine-growing prefectures around the country through carefully chosen labels that reflect the climate and soil of each region.

Thoughtful food and wine pairings further elevate the dining experience. Fermented foods, for instance, go wonderfully with the gradually increasing umami notes of a pinot noir from Hokkaido. At the same time, citrus-accented dishes pair well with the salinity of wines from the Sea of Japan and Kyoto. The spicy and refreshing flavours of Nasturtium Sauce with Isaki Fish, a summer favourite, harmonise beautifully with the Kisvin Reserve Chardonnay from Yamanashi.