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 2024.”

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.

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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

Palace Hotel Tokyo esterre Entrance H2
Palace Hotel Tokyo Esterre Daytime H2

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.

March 1 - May 31

a taste of spring

Flavor Enhanced by Meticulous Technique

Prized as a delicacy, winter-caught longtooth grouper is fatty and full of savory flavor. Fired over charcoal, its characteristic aroma is intensified.
Chef de Cuisine Kei Kojima accentuates it with stockfish (dried cod), a familiar ingredient from his years in Nice, France.

Grouper on the embers, taro, salsify, stockfish reduction
Beef from Kumamoto, tender vegetables
Chocolat from Alain Ducasse Manufacture in Tokyo, buttermilk and samphire

Palace Hotel Tokyo - Esterre - Winter 2023 - Grouper on the Embers
Grouper on the embers
Palace Hotel Tokyo - Esterre - Wagyu
Beef from Kumamoto
Palace Hotel Tokyo - Esterre - Winter 2023 - Chocolat from Alain Ducasse Manufacture in Tokyo
Chocolat from Alain Ducasse Manufacture in Tokyo
Palace Hotel Tokyo - Esterre - Spring 2024 - Roasted Veal from Hokkaido
Roasted veal from Hokkaido

Exquisite Savor of the Choicest Veal

Roasted veal from milk-fed calves raised in the verdant expanse of Memuro, Hokkaido. Treasured by the chef, faintly pink veal is sublimely savory and tender.
A smooth Maltaise sauce composed of egg yolk and orange juice emphasizes the spring-like aura of fresh white asparagus.

Roasted veal from Hokkaido, poached white asparagus, orange zabaglione
Green asparagus, seasonal vegetables, mushroom marmalade

*Roasted veal and Green asparagus to be served from late March.
*Menus are subject to change without notice.

special wine pairing

Luxury Wine Selection JPY 40,000 (3 glasses)
・ 2017 Montrachet Marquis de Laguiche Grand Cru Joseph Drouhin
・ 2018 Opus One
・ 2008 Sauternes 1er Cru Supérieur – Château d’Yquem

*Limited in availability.

Palace Hotel Tokyo - Esterre - Spring 2024 - Green asparagus
Green asparagus, seasonal vegetables
Palace Hotel Tokyo - Esterre - Spring 2024 - Luxury Wine Selection
Luxury Wine Selection
Palace Hotel Tokyo Esterre Private Dining I H2

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.

Palace Hotel Tokyo Esterre Table Setting H2
Palace Hotel Tokyo - Esterre - Chef de Cuisine Kei Kojima
Chef de Cuisine Kei Kojima

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.

Palace Hotel Tokyo Esterre Evening H3
Palace Hotel Tokyo Membership Program The Palace Club Logo HT2

the palace club

Join Palace Hotel Group’s membership program to earn points based on usage at Palace Hotel Tokyo and Zentis Osaka.

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