Flavors that Define the Season

A rare fish prized for its refined savor, sujiara is enhanced by careful cooking. Enjoy with a vivid green sauce of zucchini, onion, and kombu-dashi.
The distinctive flavor and texture of vegetable garnishes harmonize perfectly with the fish, creating an essential summer dish.

Lunch | from JPY 12,000
Dinner | from JPY 22,000

Cuttlefish in the fireplace, summer vegetables, tomato and orange condiment
Roasted sujiara, winter gourd, courgette and black olive marmalade
Kiwi, tarragon delight, ginger and goat milk emulsion

Summer Champagne

Perrier-Jouët Belle Époque 2014 | Glass JPY 7,000 / Bottle JPY 42,000

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.

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.

Chef Pâtissier – Normand JUBIN

Born in 1996 in Switzerland to a family owning a pastry shop, Normand joined the world of pastry at an early age. In 2018, Normand was appointed Chef Pâtissier at Restaurant Hôtel de Ville, a Michelin 3-starred restaurant in Switzerland. From 2021, Norman worked as a Chef Pâtissier at Pelagos at Four Seasons Astir Palace Hotel Athens. With abundant experience despite his young age, Normand delivers desserts with a sense of art and passion.