Earth Day Celebration at est, the Eco-Conscious Fine Dining Restaurant at Four Seasons Hotel Tokyo at Otemachi

On Earth Day, April 22, 2025, Four Seasons Hotel Tokyo at Otemachi welcomes diners for a mindful culinary celebration at est. Renowned for its commitment to sustainability, the Michelin-starred contemporary French restaurant presents a one-day-only menu, centred around seasonal, locally grown vegetables.

“At est, our aim is to create a genuinely eco-conscious fine dining experience. From ingredients and culinary techniques to beverages and tableware, every choice we make is aligned with our ecological philosophy,” says Chef Guillaume Bracaval, whose knowledge and passion form the core of the restaurant’s sustainability program.

Sourcing 95 percent of ingredients from local farmers, fishermen and foragers, the team actively reduces their carbon footprint by minimising the need for air transportation. Along with honouring Japan’s seasonality and abundance, est also plays a vital role in preserving Indigenous traditions passed down through generations. In the kitchen, a root-to-shoot approach curtails food waste and further reduces environmental impact.

Earth Day Menu

On April 22, 2025, est will serve a special set menu for lunch and dinner, with dishes woven around locally grown vegetables. Inviting diners to celebrate the richness of Japan’s seasonal produce, this imaginative treat refines and amplifies the inherent flavours of ingredients that are not only premium quality but also beneficial for the planet.

Staples receive a new lease of life under the team’s innovative touch:

Tofu Cheese

In a quiet yet compelling departure from tradition, the team at est swaps the classic French cheese course for something uniquely Japanese: tofu cheese. Silken and rich, it’s crafted in-house from Kyoto-sourced soy milk and hand-pressed with artisanal nigari, echoing the complexity and mouthfeel of real fromage.

It’s not just a culinary choice - it’s a conscious one. With 95 percent of ingredients sourced domestically, est favours local craftsmanship over imports, reducing the carbon footprint while celebrating the flavours of Japan. In this dish, sustainability and elegance meet on the plate.

Asparagus

A celebration of Hokkaido’s abundance, this vibrant salad pays homage to Japan’s northernmost prefecture - often called the nation’s “treasure trove of food.” Petals of watercress, calendula and marigold, all grown locally, are scattered like a painter’s flourish, evoking the riotous flower fields that bloom across Hokkaido’s fertile landscapes.

But the beauty here runs deeper than the surface. The dressing is a delicate infusion, drawn from white asparagus peels - an elegant solution to food waste that also draws out a quiet, lingering umami. It’s a dish that reflects Chef Guillaume’s philosophy: refined, deeply flavoured, and respectful of every ingredient’s potential, from root to tip.

Papillon

Graceful and fleeting, Papillon draws on the butterfly’s delicate beauty as a symbol of our planet’s fragility. “Just as we treat butterflies with care and respect, we should also cherish and protect our beautiful Earth,” says Pastry Chef Michele Abbatemarco.

Local rhubarb and mulberries take centre stage, while even rhubarb peel - often discarded - is gently simmered to ensure nothing goes to waste. A touch of organic honey supports local bees, tying this dessert’s message to both flavour and purpose.

Guests can elevate their culinary experience with a wine pairing, featuring a curation of standout Japanese wines, including natural wines.

• Lunch: Starts at JPY 16,000 (7 courses)
• Dinner: Starts at JPY 23,000 (9 courses)
• Wine Pairing: JPY 25,000

For Earth Day reservations at est, book online or call +81 3 6810 0655

Hotel-Wide Sustainability Initiatives

est’s eco-conscious practices align with a broader commitment to sustainability at Four Seasons Hotel Tokyo at Otemachi. The building’s energy-conservation features include a rainwater catchment system, LED lighting, and automated controls for lighting and air-conditioning.

Single-use plastic has been steadily phased out of guest rooms, replaced with aluminium water bottles, plastic-free laundry bags and key cards made of sustainable materials. The restaurants and bar use biodegradable straws, plastic-free menus and reusable coasters. The Hotel’s dedicated recycling program includes cardboard, paper, plastics, glass, aluminium, cooking oil and soaps.

A vision of sustainable luxury continues to guide the Hotel’s daily operations, with the team actively engaged in multiple eco-friendly initiatives that combine cutting-edge technology with Four Seasons innovation. To know more about the sustainability efforts at Four Seasons Hotel Tokyo at Otemachi, visit the website.