Esterre by Alain Ducasse
Esterre by Alain Ducasse 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.
*Open on December 23 (Mon.), 24 (Tue.), January 13 (Mon.), February 11 (Tue.), 24 (Mon.)
*Closed on December 26 (Thu.), 27 (Fri.), 30 (Mon.), January 15 (Wed.), February 26 (Wed.)
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)
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 winter
A Superb Dish Born of a Unique Ensemble
Hokkaido’s venison loin is light on fat but rich in flavor. The chef combines his favorite foie gras from Landes, France, with sautéed mushrooms enclosed in a special pie pastry made from butter and duck fat. In the oven, the different flavors of the ingredients blend together to create a superb dish.
Ezo shika, duck foie gras and swiss chard green in a delicate crust, beetroot, poivrade sauce with truffle
Seared sea scallop, barigoule-style vegetables
Strawberry and black cardamom delight, diplomate, granité
*Ezo shika to be served from early December, Strawberry and black cardamom to be served from mid-December.
*Menus and hours are subject to change December 20 (Fri) through January 3 (Fri).
*Menus are subject to change without notice.
winter champagne
Founded in 1843, the six-generation Champagne house Krug composes only prestige cuvée of the highest quality and excellence adored by Krug lovers around the world.
Grand Cuvée is a blend of over 120 different wines from more than 10 different years, lending a fullness of flavors and aromas that would be impossible to express with the wines of a single year.
Krug Grande Cuvée Glass JPY 9,000 / Bottle JPY 75,000
*Limited availability.
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 by Alain Ducasse
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 by Alain Ducasse 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 by Alain Ducasse.
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
