A delightful vegetarian meal at @esttokyo at the @fsotemachi. The cuisine is mostly made with locally sourced Japanese ingredients. Chef @guillaumebracaval masterfully creates dishes that showcase the seasonal vegetables.

Highlights include a corn flan accented with a gazpacho-inspired tomato sauce and sweet corn kernals.

Roasted potatoes thinly and accented with black truffles.

Tartly pickled zucchini with a sweet concentrated tomato paste, cheese, and nasturiums. 

The last savory course is a tofu cheese with a creamy espumante that is reminiscent of burrata cheese. 

est has an outstanding selection of Japanese wines. Sommelier Shingo Sakai did a fantastic pairing with domestic wines. Fabulous opportunity to try a Muscat Bailey A rose from @katsunumajyozo_winery_official from Yamanashi prefecture. 

He also presented two vintages of koshu (2016 and 2019) also from Katsunuma Jyozo. Fantastic seeing the differences due to the weather those summers and bottle aging.

Fun to include a sweet sake @aramasamayu No. 6 from #Akita.

And a red koshu Asaha wine from @sakamoto_shindowines in Fukuoka.

Pastry chef @micheleabbat finds inspiration for dessert in art. Today it was from #ClaudeViallat. The dessert is accompanied with photos of Viallat’s art, bringing his work to life in food. Blueberries, blackberries and a violet ice cream.

Four different honeys are the base for delightful friandises.

Chef also has a chocolate espumante with apricot jelly including a sustainable concept of using the edges leftover from making crepes Suzette.

The vegetarian menu is available for lunch or dinner. ¥16,000 ($100) for 7 courses or ¥23,000 (150) for 9. Of course meat can be included or incorporated, like a chicken sauce for the potatoes. The room is brightly lit at lunchtime with a view of Eastern Tokyo and Tokyo Sky Tree. Service is warm and friendly. If you love vegetables, consider a meal here at est.

est at The Four Seasons Otemachi

Chiyoda-ku, Otemachi 1-2-1, 39th floor

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