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 one-star restaurant in “Michelin Guide Tokyo 2021.”

A core pillar of the new 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. 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 |
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LOCATION | 6th Floor

DRESS CODE | Smart elegant

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 Summer 2020 Wagyu Beef II H2

Menus

*All prices are inclusive of 10% service charge and consumption tax.
*Menus and prices are subject to change without notice.

JUNE 16 - AUGUST 29

a taste of summer

Deeply Invigorating Tastes of Summer

Fresh-caught off the shores of Aomori, kensaki-ika (swordtip squid) prepared quickly to preserve its delicate texture is partnered with wild fennel and brightened with lemon.
Finished with a broth infused from all the ingredients on the plate, the result is deeply invigorating.

Lunch | JPY 9,680~
Dinner | JPY 20,570~

On the summer menu are:

  • Nodoguro from Kochi, tomatoes and marjoram
  • Kensaki-ika from Aomori, wild fennel, lemon and squid ink condiment
  • Mango from Miyazaki, wakame and toasted brioche
Palace Hotel Tokyo Esterre Summer 2021 Nodoguro From Kochi H2
Nodoguro from Kochi, tomatoes and marjoram
Palace Hotel Tokyo Esterre Paris Brest H2

As part of “France Pâtisserie Week 2021” held in July 2021, an original “Paris-Tokyo (Paris-Brest)” created by Chef Pâtissier Thomas Moulin is available for takeout at Pastry Shop Sweets & Deli.

Paris-Tokyo by Esterre (Φ8cm H3.5cm)
This fine pastry features homemade praline using roasted sunflower seeds, buckwheat seeds, soy beans, hazelnuts and sea salt from Okinawa. Choux pastry filled with melted praline and cream, topped with roasted hazelnuts and grains, makes this Paris-Tokyo one of a kind.

Available through July 31 (Sat.)
At Sweets & Deli | JPY 1,080

*Paris-Tokyo is not provided in Esterre. Available for a limited time at Sweets & Deli.
*Paris-Tokyo is not available on Mondays and Tuesdays.

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.

Palace Hotel Tokyo Esterre Private Dining I H2
Palace Hotel Tokyo Esterre Table Setting H2

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 Martin PITARQUE PALOMAR

Born in 1992. After training in several Michelin-starred restaurants including L’Oustau de Baumanière, Martin joined Alain Ducasse au Plaza Athénée as premier chef de partie in 2014. In 2016, he became the sous chef at Alain Ducasse at The Dorchester, a 3 Michelin-starred restaurant in London.

Chef Pâtissier Thomas MOULIN

Born in 1991. After training in Michelin-starred restaurants in France and London, Thomas became pastry sous chef at a 3 Michelin-starred restaurant in Hôtel du Castellet in 2015. In 2018, he became the pastry chef at Rech by Alain Ducasse, a 1 Michelin-starred restaurant in Hong Kong.

Palace Hotel Tokyo Martin PITARQUE PALOMAR T2
Martin PITARQUE PALOMAR
Palace Hotel Tokyo Thomas MOULIN T2
Thomas MOULIN