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 2022.”

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.

December 1 - February 27

a taste of winter

Abalone and Vegetables, Perfectly Balanced

Carefully selected abalone is slowly braised in carrot juice then grilled over binchotan charcoal with carrots and saffron, creating a subtle balance of flavors. Cauliflower from our garden, roasted and served with matured Comté cheese, is another inspired combination.

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

On the winter menu are:

  • Abalone from Chiba cooked on binchotan, carrot and saffron
  • Roasted cauliflower from our garden, matured Comté
  • Chocolate from Alain Ducasse Manufacture in Tokyo and Yagenbori house shichimi
Palace Hotel Tokyo Esterre Winter 2021 Abalone Cooked on Binchotan H2
Abalone from Chiba cooked on binchotan, carrot and saffron
Palace Hotel Tokyo Esterre Chocolate Earl Grey Cake T2
Chocolate & Earl Grey Cake by ESTERRE
Palace Hotel Tokyo Esterre Cheese Cake T2
Cheese Cake by ESTERRE

cakes from esterre

NEW ITEM
Chocolate & Earl Grey Cake by ESTERRE
| φ12cm JPY 6,480 / φ15cm JPY 8,640

An Earl Grey sponge cake decorated with a Java 75% chocolate and Earl Grey cream and chocolate glaze. The sophisticated design of gold leaves and blue flowers accentuate the unique pairing of chocolate and Earl Grey.

Cheese Cake by ESTERRE | φ12cm JPY 4,320 / φ15cm JPY 6,480

A creamy mousse cheesecake layered with refreshing mango coulis and exotic fruit cream atop a coconut biscuit and sable. Vanilla and exotic fruit ganache add to the rich taste.

*Advance reservations required by 8:00 pm one day prior to pickup.
*Pickup will be at Sweets & Deli (B1F).
*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's profiles

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