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Fine-dining Events
- March 1 – April 30Reserve now
Spring Afternoon Tea at The Lounge
Pastry Chef Michele Abbatemarco at Michelin-starred est celebrates the arrival of spring with a special afternoon tea, blending French and Japanese influences. The season’s refreshing spirit shines through the sweets selection, with a succession of diverse flavours and textures evoking the joy of a full-course French meal. Weekdays from 11:30 am to 1:30 pm: JPY 8,800; weekdays starting at 4:00 pm: JPY 7,800; weekends and holidays: JPY 9,800. - Available for dinner March 1 to April 30Reserve now
Wagyu (Omi Beef) Tagliata at PIGNETO
Our Omi Beef Tagliata features one of Japan’s top three wagyu varieties, known for its rich umami and soft texture. Enhance your dish with our Italian truffle sauce or mustard for a unique contrast and, to complement its deep flavours, pair it with curated selection of premium Japanese wines. JPY 6,000; with three glasses of wines: JPY 7,900. - May 10 & 11Reserve now
Mother’s Day Lunch with Exclusive Gift at est
This Mother’s Day, treat Mum to a delicate French-inspired menu crafted with traditional technique, featuring fresh, seasonal seafood and locally sourced vegetables. End your meal on a sweet note with a beautifully presented dessert. As a token of our appreciation, a take-home gift will be presented upon your departure. Price starts at JPY 13,000.
MEET THE TEAM

SATORU HIRANO
Executive Chef“The secret lies in building strong, consistent relationships across the entire culinary journey. By working together, we are able to create an extraordinary dining experience to delight our guests.”

Keith Motsi
Head Bartender and Beverage Operations at VIRTÙ“At the end of the day, we are on stage. And every moment is showtime.”

Alessandro De Leo
Specialty Pizza Chef at PIGNETO“Pizza is a way of life in Napoli. We’ve perfected the art over centuries – it’s in our blood. If you start making pizza in Napoli, it means you want to be the best.”

Guillaume Bracaval
Chef de Cuisine at est“A good chef has to think like an artist. My creative spark can come from anywhere – from the market, from a little ramen shop or even from my wife’s Japanese cooking at home.”

Michele Abbatemarco
Pastry Chef at est“Tastes are like poems that speak to our palate. Just like with art, we can experience emotions with a dish. If that feeling becomes a lasting memory, then my work is completed.”