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Chef’s Special Dinner at est: Prawn & radish
During a brief harvesting season, join us at est for an appetizer of northern prawns sourced from the Sea of Japan area of Hokkaido. This dish features a consommé sauce made from the heads of the prawns and fresh vegetables, showcasing the shellfish’s firm texture and rich sweetness. Nine courses: starting at JPY 25,000 per person. - OCTOBER 1 – NOVEMBER 30Reserve now
SANTA MARIA NOVELLA AFTERNOON TEA at The Lounge
Our Santa Maria Novella afternoon tea is inspired by Florence’s legendary apothecary of the same name. Sample savoury bites and sweet treats infused with enchanting fragrances and sip drinks that reflect the elegance of the Medici family’s “Giardini Medicei.” Enjoy a complimentary Santa Maria Novella fragrance sample as part of your afternoon tea experience, as well as a complimentary engraving for any future fragrances purchased. - AVAILABLE FOR LUNCH & DINNERReserve now
Autostrada del Gusto: A Highway of Flavours at Pigneto
Embark on a culinary journey through Italy as you explore a different Italian region each month at PIGNETO. The menu highlights local specialties, with a flavourful itinerary that spans from iconic hot spots to charming off-the-beaten-path villages. In November, travel to Alessandria, Turin, Novara and Milan. JPY 16,000 per person.
MEET THE TEAM
SATORU HIRANO
Executive Chef“The secret lies in building strong, consistent relationships across the entire culinary journey. By working together, we are able to create an extraordinary dining experience to delight our guests.”
Keith Motsi
Head Bartender and Beverage Operations at VIRTÙ“At the end of the day, we are on stage. And every moment is showtime.”
Alessandro De Leo
Specialty Pizza Chef at PIGNETO“Pizza is a way of life in Napoli. We’ve perfected the art over centuries – it’s in our blood. If you start making pizza in Napoli, it means you want to be the best.”
Guillaume Bracaval
Chef de Cuisine at est“A good chef has to think like an artist. My creative spark can come from anywhere – from the market, from a little ramen shop or even from my wife’s Japanese cooking at home.”
Michele Abbatemarco
Pastry Chef at est“Tastes are like poems that speak to our palate. Just like with art, we can experience emotions with a dish. If that feeling becomes a lasting memory, then my work is completed.”