Outstanding Seasonal Taste

Managatsuo bonito is prized since its umami increases in spring.
The fat that seeps out from slow grilling over binchotan charcoal is testimony to its delicious flavor. Served with a rich and refreshing fish-based sour sauce made with blood oranges and assorted vegetables. Garnished with grilled greens.

Managatsuo on the embers, roasted spring vegetables
Green asparagus and baked morels, mousseline sauce
Lemon and olive oil composition, fromage blanc granite
*Managatsuo & Green asparagas to be served from end of March.

*Menus are subject to change without notice.

A selection of three exceptional wines hand-selected by Esterre’s sommelier, to enjoy a spring pairing with seasonal dishes.

Loire Sancerre Sauvage Pascal Jolivet 2021 | JPY 3,500
Alsace Riesling Hugel 2021 | JPY 3,000
Veneto Soave Classico La Rocca Pieropan 2021 | JPY 2,500

^{*Limited availability.}

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.

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 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.