All Food and Drink
Culinary Experiences
![Gourmet dessert on white plate]()
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 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 / 3
![Est dining room with tables for two, muted cream decor, natural light, view of the city]()
For 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 / 3
![]()
Dine 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
MARCO RIVA
Food & Beverage and Culinary DirectorDuring his childhood along the shores of Italy’s Lake Como, Director of Food & Beverage and Culinary Marco Riva has always been surrounded by good food and wine. From his father’s local produce business to Mamma Riva’s home-cooked daily feasts “worthy of a five-star hotel,” Marco has turned his passion into a global career in New York, Shanghai, Bangkok and Jakarta. Keen to recapture the erstwhile glamour of table service, he is now bringing “legacy skills” to his team at Four Seasons.
“To achieve greatness, you need a solid base. Long-lasting success is built on consistency and doing simple things well.”
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 and dinner coursesDetails
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 farmer's 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. - Now through December 31View menu
Micro-seasonal Cocktail at VIRTÚ
Enjoy sensual cocktails that marry Japanese ingredients and techniques with classic French flavours. VIRTÙ’s experienced mixologists take an innovative approach to seasonal cocktails, dividing the country’s four major seasons further into 12 micro-seasons. Through January, discover a selection of cocktails centred around yuzu and Amaou strawberries. In February, the focus shifts to Kinkan (Asian kumquat) and Beni Hoppe strawberries.