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EARLY SUMMER MENU

Envisioned by Michelin-starred Chef Guillaume Bracaval, the seasonal menu at est is woven around the tastes of summertime. Savour the finest flavours of the season, including natural golden conger eels from Nagasaki and Kumano beef raised in a pure environment in Okayama. These Japanese ingredients are procured from trusted producers by the Chef himself.

Lunch

•    2 courses, JPY 7,500

•    3 courses, JPY 10,000

•    Chef’s Menu ‘Emotion’ with 7 courses, JPY 16,500

Dinner

•    Chef’s Omakase Menu ‘Saison’ with 7 courses, JPY 20,000

•    Chef’s Omakase Menu ‘Terroir’ with 8 courses, JPY 25,000