Autumn in Japan: A Feast for the Eyes

Plump sea scallops at their seasonal best are slow-roasted to emphasize their umami savor.

With a sauce of broccoli with all its parts, sunflower seeds, and dried scallop liver, the exquisite flavor of scallops is enhanced by the varied elements, creating a harmonious portrayal of autumn.

Lunch | JPY 10,000~
Dinner | JPY 20,000~

On the autumn menu are:

• Sea scallops from Hokkaido, seaweed and broccoli
• Lightly smoked mackerel from Nagasaki, fermented mushrooms
• Smoked chestnut and blackcurrant from Aomori, whisky caramel

Each dish brings out the flavor of the carefully selected ingredients.

Christmas Cuisines

Christmas Lunch | JPY 13,200 / JPY 19,800
Christmas Dinner | JPY 40,700
^{*JPY 30,800 menu also available December 17 (Sat.) through 23 (Fri.).}

^{*Closed on December 19 (Mon.) and 20 (Tue.).}

Christmas Cake by ESTERRE | φ15cm JPY 9,800

Following the philosophy of the restaurant to embrace the natural flavors of the terroir, high-quality blackcurrant and chestnut from Japan are combined with Tahitian vanilla to create this treat with less sugar, salt and fat.

Spend a delightful holiday season at home with this delectable treat from Esterre.

Available December 21 (Wed.) through 25 (Sun.) at Sweets & Deli.
^{*Reservations are required and accepted from October 1 (Sat.) to 3 days prior to pickup.}

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 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.