est Restaurant at Four Seasons Hotel Tokyo at Otemachi Shines with Wine Spectator Accolade

Four Seasons Hotel Tokyo at Otemachi announces that est, its premier dining establishment, has been awarded Wine Spectator's Best of Award of Excellence for 2024. This esteemed recognition highlights est's exceptional wine list and its commitment to delivering an unparalleled culinary experience.

Curated by Head Sommelier Yoichi Ooka, est's wine program features an impressive selection of 530 wines, with strengths in Burgundy, Bordeaux, and Japanese wines. This extensive list complements the innovative French cuisine crafted by Chef Guillaume Bracaval. The restaurant’s dedication to quality and excellence is evident in every carefully chosen bottle, offering guests an extraordinary journey through the world of wine.

Wine Spectator's Best of Award of Excellence is awarded to restaurants that exceed the standard of excellence with their wine offerings, showcasing extensive selections from top producers and a deep commitment to wine education. Est is one of only a select few establishments in Tokyo to achieve this prestigious accolade, solidifying its position as a leader in the city's vibrant culinary scene.

“Receiving the Best of Award of Excellence from Wine Spectator is a testament to our team's passion and dedication,” says Chef Guillaume Bracaval. “We strive to create an unforgettable dining experience where every detail, from the wine to the cuisine and service, reflects our commitment to excellence.”

Stefano Di Lallo, Director of Food and Beverage, adds, “This award reflects our ongoing commitment to providing guests with a world-class dining experience that seamlessly combines exceptional wine and cuisine. We are honoured to be recognised among the best in the industry.”

Est invites wine enthusiasts and gourmets alike to experience its award-winning offerings. Whether indulging in a rare vintage or discovering new flavours, guests are assured an exceptional dining journey that celebrates the art of wine and cuisine.