Esterre
Esterre is a fine dining restaurant showcasing contemporary French haute cuisine in partnership with DUCASSE Paris. Opened in November 2019, the restaurant is listed as a one-star restaurant in “Michelin Guide Tokyo 2025.”
A core pillar of the restaurant is local sourcing. In line with Ducasse’s philosophy of uncovering what high-quality ingredients can be found in a given destination and then applying French culinary techniques to their preparation, Esterre serves up the best produce from Japan.
*Gentlemen are requested to wear jackets. For summer, jackets are optional but collared shirts are required.
*Please refrain from casual clothing such as T-shirts, shorts, sandals, and sportswear.
*Children 10 years old and older are welcome to dine with us.
HOURS OF OPERATION |
Lunch: 11:30 am – 1:30 pm L.O.
Dinner: 6:00 pm – 8:00 pm L.O. (10:00 pm Close)
*Closed on Mon. & Tue. (except public holidays), November 6 (Wed.)
*Open on November 4 (Mon.)
LOCATION | 6th Floor
DRESS CODE | Smart Elegant
*Gentlemen are requested to wear jackets. For summer, jackets are optional but collared shirts are required.
SEATS | 60
3 private dining rooms
T: +81 3 3211 5317
E: esterre@palacehotel.jp
Menus
*All prices are inclusive of consumption tax and subject to an additional 15% service charge.
*Menus and prices are subject to change without notice.
a taste of autumn
A Delicate Taste, Perfect with White Wine
Among game meats, venison is distinguished by its extremely low fat content.
Slow grilling over charcoal brings out the delicate flavors.
The meat is served with a sauce made from vegetables with fennel and hazelnuts. Our chef recommends pairing with an aromatic, hearty white wine made from viognier grapes.
Ezo shika, oven-baked fennel, celery and apple, rocket, Piedmont hazelnut pesto
Menuke, sautéed artichokes, some other raw
Confit apple, elderflower and honey
*Menus are subject to change without notice.
autumn wine selection -by the glass-
A selection of three exceptional Wine hand-selected by Esterre’s sommelier, to enjoy a autumn pairing with seasonal dishes.
2016 Vosne-Romanée Premier Cru Clos des Réas Michel Gros | JPY 12,000 / 6,500 (Half)
2018 Barolo Pio Cesare | JPY 5,500 / 3,000 (Half)
2012 Amarone della Valpolicella Classico Riserva Ca’Florian Tommasi | JPY 7,000 / 4,000 (Half)
*Limited availablity
DECEMBER 20 - 25
'tis the season
An array of delicacies that showcase the finest ingredients adds glamor to this joyous occasion.
Christmas Menus
Christmas Lunch | JPY 25,000 / JPY 48,000
Christmas Dinner | JPY 48,000
Christmas Cake by ESTERRE
Bûche de Noël de vanille, citron noir et sarrasin | JPY 15,000
A chic Christmas cake inspired by the art at the entrance of the restaurant.
The exquisite fragrant harmony of vanilla mousse, lemon cream, buckwheat and tartary buckwheat praliné is enveloped in a coat of chocolate.
Available from December 21 (Sat.) through 25 (Wed.)
Reservations & Inquiries
French Restaurant Esterre
Tel: +81 3 3211 5317
Pasty Shop Sweets & Deli
Tel: +81 3 3211 5320
*Reservations required from October 1 (Tue.) 10:30 am until 3 days prior to pickup.
*Pickup will be at Sweets & Deli (B1F).
Reservations Required
cakes from esterre
An enchanting ruby red cake inspired by a rose, perfect for anniversaries and special celebrations.
The Earl Grey sponge cake is layered with cream and geleé of raspberry, Earl Grey and chocolate from Le Chocolat Alain Ducasse, topped with fresh raspberries. A crunchy praliné of Earl Grey adds a delightful contrast to the texture.
Rosace de Framboise | ⌀12cm JPY 7,800 / ⌀15cm JPY 11,000
*Available as an add-on to a lunch or dinner order.
*Not available for individual orders nor for takeout.
*Advance reservations required by 6:00 pm 5 days prior. Any cancellations after that time will incur a charge of 100%.
private dining
In addition to its main dining area, Esterre features three beautifully appointed private dining rooms.
Available with western-style seating, the fully enclosed spaces are ideal for hosting intimate gatherings.
Seating capacities range from 2 to 10.
Room usage fees range from JPY 11,000 to JPY 22,000.
Please contact us for more details.
CANCELLATIONS & LATE ARRIVALS POLICY
Cancellations of lunch reservations must be received by 11:30 am (local time), and dinner reservations by 6:00 pm (local time) on the day of reservation.
Cancellations of private room reservations must be received by 10:00 pm (local time) one day prior.
No-shows and cancellations received after the above noted times will incur a charge of JPY 5,500 per person for lunch and JPY 11,000 per person for dinner reservations.
And to ensure the timely accommodation of punctual guests, arrivals of more than 30 minutes past the original time reserved will also be considered cancelled.
chef's profile
Chef de Cuisine – Kei KOJIMA
Born in 1964 in Tokyo, grew up in Kamakura. Kei trained under Michel Guérard, Alain Chapel and Pierre Gagnaire during his experience in France from 1988. Working together with Alain Ducasse and his right-hand man Franck Cerutti for more than 10 years at Le Louis XV – Alain Ducasse in Monaco, Kei was also the Sous Chef for 3 years. Alain Ducasse says about Kei: “the Japanese chef who understands and carries out my culinary philosophies better than any other chef in the world.”
After returning to Japan with this experience and technique, Kei has been the Executive Chef of Beige Alain Ducasse Tokyo since 2010, being listed as a Michelin 2-star restaurant for 8 consecutive years. As a leading chef who has embodied Alain Ducasse’s world of cuisine in Japan, he is now taking on a new challenge at Esterre.
the palace club
Join Palace Hotel Group’s membership program to earn points based on usage at Palace Hotel Tokyo and Zentis Osaka.
1-1-1 Marunouchi | Chiyoda-ku | Tokyo 100-0005 | Japan
T: +81 3 3211 5211
