Esterre
Esterre is a fine dining restaurant showcasing contemporary French haute cuisine in partnership with DUCASSE Paris.
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.
HOURS OF OPERATION |
Lunch: 11:30 am – 2:00 pm
Dinner: 5:30 pm – 8:30 pm (L.O.) (10:00 pm Close)
*Closed Mon. & Tue. until further notice (except for July 14)
*Advance reservations only
LOCATION | 6th Floor
DRESS CODE | Smart elegant
SEATS | 60
3 private dining rooms
T: +81 3 3211 5317
E: esterre@palacehotel.jp
Menus
*Prices are subject to 10% service charge and 10% consumption tax.
*Menus and prices are subject to change without notice
June 1 - August 31
inspired by the abundance of northern seas
Discover flavors inspired by the bounty of Japan’s land and sea.
This summer, the rich umami of kensaki-ika (swordtip squid) from Aomori Prefecture is accented by lemon and squid ink and scented with fennel, a dish evoking childhood memories for the chef.
Lunch | JPY 8,000~
Dinner | JPY 17,000~
On the summer menu are:
- Kensaki-ika from Aomori / wild fennel,
lemon and squid ink condiment - Wagyu beef from Tochigi / aubergine and perilla
- Mango from Miyazaki / wakame
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.
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.
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 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.
1-1-1 Marunouchi | Chiyoda-ku | Tokyo 100-0005 | Japan
T: +81 3 3211 5211
