Encore! The celebrated opening menu of est makes a return this summer.
The carefully-crafted main course is an indulgence for the palate. Raised in the wilderness of Wakayama, the Kumano beef fillet is wrapped in fresh lettuce from an organic farm in Nagano, available only during summer months.
Conclude the meal with Chamomile, a striking summer dessert by Pastry Chef Michele Abbatemarco. This artistic creation comes in vibrant summer hues of mango and lemon, combined with oh-so-Japanese touches such as buckwheat cream.
Conceptualized by Chef Guillaume Bracaval, this limited-edition menu is shaped by the Japanese best enjoyed in summertime.
• 2 courses, JPY 7,500
• 3 courses, JPY 10,000
• Chef’s Menu ‘Emotion’ with 7 courses, JPY 16,500
• Chef’s Omakase Menu ‘Saison’ with 7 courses, JPY 20,000
• Chef’s Omakase Menu ‘Terroir’ with 8 courses, JPY 25,000