All Food and Drink
Culinary Experiences
DISCOVER YOUR LOCAL MASTERDISH
Created with artistry, driven by taste and enriched by connection. Reunite with loved ones over Peau de Soja – a culinary Masterdish developed by Chef Guillaume Bracaval. Available at Michelin-starred est, the “Tofu Cheese” is a modern marriage of the two traditions – a cheese course customarily served to signal the end of the main course and the start of dessert, and a nod to Japanese culinary belief that “cheese” is made of soy.1 / 3For All Occasions
From intimate gourmet meals to bespoke cocktails soirées, let us plan and unforgettable celebration at one of our private dining spaces with family, friends and clients alike.2 / 3Dine x Design
Marvel at the intriguing dance between Japanese decorative traditions and a modern Four Seasons aesthetic at each restaurant, bar, and lounge: explore a fascinating interplay of French and Japanese elements at est; enter a world of stylish Italian flair with handcrafted Japanese details at PIGNETO; reignite the romance between French Art Deco and the finesse of Japanese artistry at VIRTÙ; and rendezvous at THE LOUNGE where Japanese heritage is melded with ultra-modern European accents.3 / 3
Meet the Team

YUSUKE AOKI
Executive Pastry ChefMultiple award-winning Executive Pastry Chef Yusuke Aoki discovered his talent for dessert-making at a French pastry boutique in Shiga, Japan. The pastry chef and chocolatier honed his skills at hotels and patisseries around the world, including a stint at Four Seasons Resort Bali at Jimbaran Bay, before returning home to Japan to oversee the Hotel’s pastry program.
“The ‘whoa’ look on someone’s face when they taste my dessert makes all the effort worth it.”
Events
- Available for lunch & dinnerDetails
Seasonal Menu at est
Award-winning Chef Guillaume Bracaval presents innovative French cuisine prepared with fresh produce and delicate techniques. He and Pastry Chef Michele Abbatemarco make regular visits to local farmers markets to seek out the fall’s best produce and to find inspiration. The waters just off of Hakodate coastline also offer a bounty of culinary treasures for the est team to work with. - AVAILABLE FOR LUNCH & DINNERReserve now
VIAGGIO IN TRENO at PIGNETO
Embark on a delectable train journey through Italy for a glimpse into regional Italian cuisines. Our new menu at PIGNETO winds its way through various regions of the country, inviting you to taste traditional specialties along the way. January: Northwestern Italy (Aosta, Torino, Genova); February: Northeastern Italy (Brennero, Verona, Venezia); March: North and Adriatic Sea Italy (Milano, Venezia, Trieste). JPY 15,000 per person. - FEBRUARY 1 – MARCH 31Reserve now
Chocolate Afternoon Tea at The Lounge
In collaboration with Valrhona, the leading French chocolate brand chosen by the top pastry chefs and chocolatiers worldwide, we present a unique twist on tea time traditions. Indulge in chocolate-inspired sweets and savouries by Executive Pastry Chef Yusuke Aoki and team, complemented by seasonal teas and mocktails. Starting at JPY 8,800.