Cuisine "Est" (エスト) on the 25th floor of Hotel Metropolitan in Ikebukuro, Tokyo will serve winter course menus from Sunday, November 1, 2026 to Monday, January 11, 2027 (a national holiday). The dishes feature seasonal seafood such as winter conger eel, kinmedai (golden eye snapper), and winter hirame flounder, along with foie gras and carefully selected seasonal vegetables, all prepared with the chef's techniques. They are served in a refined dining room built around an "ART & RICH" theme, with city views from 100 meters above the ground. The courses suit birthdays and other anniversaries, proposals, or a slightly late dinner after work.
Winter Courses at a Glance
Period: November 1, 2026 (Sunday) to January 11, 2027 (Monday, national holiday)
Venue: Cuisine "Est," 25F, Hotel Metropolitan, 1-6-1 Nishi-Ikebukuro, Toshima-ku, Tokyo
Hours:
- Lunch: 11:30 AM to 3:00 PM (last order 2:30 PM)
- Dinner: 6:00 PM to 10:00 PM (last order 9:00 PM)
Closed: Every Tuesday. However, the restaurant is open all day on Tuesday, November 3 (national holiday), and there are no closed days in December.
Reservations and inquiries: 03-3980-5533 (restaurant reservations, 10:00 AM to 8:00 PM). Online reservations are also accepted on the official website.
Official website: https://ikebukuro.metropolitan.jp/restaurant/list/est/index.html
Dinner: "Soleil" (ソレイユ) Course — ¥17,000
Period: November 1, 2026 (Sunday) to January 11, 2027 (Monday, national holiday). Not available from December 19 (Saturday) to December 26 (Saturday), 2026, or from January 1 (New Year's Day) to January 3 (Sunday), 2027.
The Soleil course brings together the chef's signature dishes, including foie gras, seasonal seafood, and a choice of meat dish. Diners can enjoy the textures of the ingredients, flavors woven together with spices, and the lingering finish of a dessert made by the pastry chef.
Dinner Menu
- Amuse-bouche
- Foie Gras and Taro Terrine, Fried Winter Conger Eel with Arima Sansho Pepper and Madras Accents: A terrine that pairs rich, smooth foie gras with sticky taro, served with seasonal winter conger eel fritters fried crisp outside and fluffy inside. The refreshing tingle of Arima sansho pepper and the curry-flavored Madras spice add a pleasant kick, giving the dish a complex, layered flavor.
- Salt-Baked Wild Sea Bream with Jade-Green Taglierini: Wild sea bream baked in the oven to lock in its natural flavor and finished plump and tender, paired with vivid jade-green homemade taglierini kneaded with spinach. A colorful dish that lets diners enjoy the ingredients to the fullest.
- Domyoji-Crusted Kinmedai with Turnip Suri-Nagashi: Kinmedai coated in domyoji rice flour and grilled crisp and fragrant, like arare-age. A gentle turnip suri-nagashi (puréed soup) made with fish stock and Japanese dashi wraps softly around the flesh, so diners can enjoy both the texture and the spread of the stock.
- Yuzu Sorbet
- Choice of Main Dish (one of two): Roast Duck Breast with Black Pepper Sauce, or Pan-Fried Domestic Beef Fillet with Special Wasabi Sauce. The two meat dishes are quite different in character. The slowly roasted duck breast comes with a punchy special sauce with a peppery kick from black pepper, while the domestic beef fillet is served with refreshing herbs and a wasabi sauce with a crisp Japanese bite.
- Ginger Chocolate Milk Glace
- Kogyoku Apple Tarte Tatin with Rum Raisin Ice Cream Scented with Ron Zacapa: A tarte tatin of sweet-tart Kogyoku apples, with a black tea sablé adding texture. On top is homemade rum raisin ice cream carrying the rich aroma and sweetness of the premium rum Ron Zacapa. Sweetness, acidity, and fragrance come together in a lingering finish.
- Coffee and Petits Fours
More details: https://ikebukuro.metropolitan.jp/restaurant/list/est/menu/dinner_est.html
Lunch: "Dejeuner C" (デジュネ C) Course — ¥9,000
Period: November 1, 2026 (Sunday) to January 11, 2027 (Monday, national holiday). Not available from January 1 (New Year's Day) to January 3 (Sunday), 2027.
The appetizer is a homemade pâté de campagne served with three condiments that bring out the flavor of the meat. For the pasta course, diners choose between a rich carbonara with juicy jidori chicken, accented by the concentrated acidity of dried tomato, or a risotto made with Kuzuryu maitake mushrooms (九頭竜舞茸), a seasonal branded ingredient. The fish course features seasonal winter hirame flounder, steamed until plump and paired with a special sauce made from a shellfish-rich stock, finished with fresh cream and butter and scented with saffron. For the main dish, diners can enjoy fragrant grilled beef sirloin, or Japanese black beef loin for an additional ¥3,800. To finish, a cart of seasonal fruit sweets is brought to the table, and diners choose their favorites to be served together on one plate. The course is enjoyed with open views from the top floor of the hotel.
Lunch Menu
- Amuse-bouche
- Pâté de Campagne with Three Condiments, Served with Petits Légumes à la Grecque
- Jidori Chicken Confit and Dried Tomato Carbonara Spaghettini, or Risotto of Scallop and Kuzuryu Maitake Mushrooms Made with Uonuma Koshihikari Rice
- Winter Hirame Flounder Vapore with Saffron-Scented Marinière Sauce
- Grilled Beef Sirloin, Winter Style, with Riche Gravy Sauce, or Grilled Japanese Black Beef Loin with Special Wasabi Sauce (+¥3,800)
- Assorted Desserts, Coffee, and Petits Fours
More details: https://ikebukuro.metropolitan.jp/restaurant/list/est/menu/dejeuner.html
About Cuisine "Est" on the 25th Floor
Building on a foundation of authentic French cuisine, the restaurant also incorporates Italian dishes that highlight the natural flavor of ingredients, offering an appealing fusion of Italian and French cooking. With "ART & RICH" as its design concept, the interior is formal and glamorous, centered on an elegant bordeaux color palette. Seating includes the window-side seats "Ecla" (エクラ), with views over the city; the sofa seats "Serenite" (セレニテ), which offer a more private feel; and the private room "SALA," suited to celebrations and to dinners hosting important guests. All seats are generously spaced, so guests can enjoy attentive service while looking out over central Tokyo.
Notes
- Prices include consumption tax and service charge.
- Menu contents may change depending on ingredient availability.
- Business hours and offerings may change at short notice depending on circumstances.
- Photos are for illustration.
