Inspired by nature, Esterre – whose name literally translates as ‘mother earth’ in the Occitan dialect spoken in the south west of France where world-renowned chef Alain Ducasse was born – embraces the natural flavors of the terroir (land and sea) by placing more emphasis on ingredients such as grains, vegetables and fruits rather than limiting them to their traditional roles as accents and accompaniments. First-course presentations will, for example, incorporate the likes of chickpeas, quinoa, leeks, mushrooms and nuts as their base ingredient while desserts will turn to the natural sweetness of fruits rather than refined sugar.

Though the cooking techniques used will remain predominantly French, some will reflect elements of culinary traditions unique to Japan – such as how marinades and seasonings are prepared.

Faithful to the spirit of French cuisine, the focus is on products of the terroir – the soil, topography and climate – of Japan.

For spring, vibrant greens of new vegetables combine with the best bounty of land and sea in creations inspired by a budding landscape.

Lunch | JPY 8,000~
Dinner | JPY 17,000~

On the spring menu are:

• Charcoal-broiled botan-ebi from Hokkaido / green peas and almonds
• Fermented green asparagus from Provence / sea urchin
• Cookpot of millet from Iwate / bamboo shoot, sunflower seeds and sorrel
• Cherries from Yamagata marinated with sakura tea / ewe’s milk sorbet

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.

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 10,000 to JPY 20,000.

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 5,000 per person for lunch and JPY 10,000 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.