Exquisite Savor of the Choicest Veal

Roasted veal from milk-fed calves raised in the verdant expanse of Memuro, Hokkaido. Treasured by the chef, faintly pink veal is sublimely savory and tender.
A smooth Maltaise sauce composed of egg yolk and orange juice emphasizes the spring-like aura of fresh white asparagus.

Roasted veal from Hokkaido, poached white asparagus, orange zabaglione
Green asparagus, seasonal vegetables, mushroom marmalade
Beef from Kumamoto, tender vegetables

^{*Menus are subject to change without notice.}

Luxury Wine Selection JPY 40,000 (3 glasses)
･ 2017 Montrachet Marquis de Laguiche Grand Cru Joseph Drouhin
･ 2018 Opus One
･ 2008 Sauternes 1er Cru Supérieur – Château d’Yquem

^{*Limited in availability.}

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.