est Retains Michelin Star for Fourth Consecutive Year and Celebrates Multiple Accolades

est at Four Seasons Hotel Tokyo at Otemachi continues to shine in the culinary spotlight, securing its Michelin star for the fourth consecutive year. Helmed by Chef Guillaume Bracaval, the restaurant has become renowned for its innovative take on contemporary French cuisine, harmonizing classic techniques with the finest Japanese ingredients. This year’s Michelin accolade cements est’s standing as one of Tokyo’s premier dining destinations, recognized for both its creativity and sustainability.

In addition to this stellar achievement, Pastry Chef Michele Abbatemarco received the prestigious Best Pastry Chef 2024 award from Gault&Millau Japan earlier this year. Known for his refined and imaginative desserts, Michele’s work embodies the perfect blend of precision and artistry, elevating each guest’s dining experience at est.

Adding to the list of honours, est also received the Best of Award of Excellence from Wine Spectator in 2024. This award acknowledges the restaurant’s exceptional wine program, which features an expertly curated selection of world-class wines and rare vintages from Japan, perfectly complementing Chef Guillaume’s seasonal tasting menus.

Set in an intimate dining room with sweeping views of Tokyo’s dynamic skyline, est is a reflection of the Japanese terroir, with more than 95 percent of the ingredients sourced locally from artisanal producers. Chef Guillaume Bracaval’s eco-conscious philosophy is central to the restaurant’s identity, blending French gastronomy with Japan’s seasonal bounty, and delivering an experience that is both refined and rooted in sustainability. Guests are treated to not only a remarkable meal but also immersive culinary moments, such as tableside presentations by the chefs, which add a personal and interactive element to the dining journey. “Earning our Michelin star for the fourth year reflects our continuous journey to explore the depths of what nature in Japan offers,” says Chef Guillaume Bracaval. “By focusing on the purity of each ingredient and staying true to the seasons, we create a unique dialogue between French technique and Japanese produce that keeps evolving.”

Uday Rao, Regional Vice President and General Manager of Four Seasons Hotel Tokyo at Otemachi, adds: “Chef Guillaume and Chef Michele’s innovative use of Japan’s finest local ingredients makes est truly special. We’re incredibly proud of their continued success.”

For reservations and more information about est, visit the official Four Seasons Hotel Tokyo at Otemachi website.