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 2024.”

A core pillar of the 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. For summer, jackets are optional but collared shirts are required.
*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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Lunch: 11:30 am – 1:30 pm L.O.
Dinner: 6:00 pm – 8:00 pm L.O. (10:00 pm Close)
*Closed on Mon. & Tue. (except public holidays)

LOCATION | 6th Floor

DRESS CODE | Smart Elegant
*Gentlemen are requested to wear jackets. For summer, jackets are optional but collared shirts are required.

SEATS | 60
3 private dining rooms

T: +81 3 3211 5317

Palace Hotel Tokyo esterre Entrance H2
Palace Hotel Tokyo Esterre Daytime H2


*All prices are inclusive of consumption tax and subject to an additional 15% service charge.
*Menus and prices are subject to change without notice.

June 1 - August 31

a taste of summer

Perfecting the Taste of Carefully Selected Lamb

Lamb raised on mother’s milk and the grass of Sisteron in the Provence region of France is this dish’s stand-out ingredient.
With a flavor unlike other sheep meat, fat as rich as foie gras, and an aroma reminiscent of herbs, lamb is delicately roasted over the steady heat unique to Tosa binchotan charcoal.

Lamb from Sisteron, heart of salad, reduced jus
Spiny lobster on the embers, summer vegetable confit
Kiwi, pistachio zabaglione, herb granité

*Menus are subject to change without notice.

Lamb from Sisteron
Aubergine and spiny lobster on the embers
Kiwi, pistachio zabaglione
Summer Champagne Selection

summer champagne selection

Summer Champagne Selection | JPY 18,000 (3 glasses)
A selection of three exceptional Champagnes hand-selected by Esterre’s sommelier, to enjoy a summer pairing with seasonal dishes.

Reservations Required

cakes from esterre

An enchanting ruby red cake inspired by a rose, perfect for anniversaries and special celebrations.
The Earl Grey sponge cake is layered with cream and geleé of raspberry, Earl Grey and chocolate from Le Chocolat Alain Ducasse, topped with fresh raspberries. A crunchy praliné of Earl Grey adds a delightful contrast to the texture.

Rosace de Framboise | ⌀12cm JPY 7,800 / ⌀15cm JPY 11,000

*Available as an add-on to a lunch or dinner order.
*Not available for individual orders nor for takeout.
*Advance reservations required by 6:00 pm 5 days prior. Any cancellations after that time will incur a charge of 100%.

Rosace de Framboise
Palace Hotel Tokyo Esterre Private Dining I H2

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.


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.

Palace Hotel Tokyo Esterre Table Setting H2
Palace Hotel Tokyo - Esterre - Chef de Cuisine Kei Kojima
Chef de Cuisine Kei Kojima

chef's profile

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.

Palace Hotel Tokyo Esterre Evening H3
Palace Hotel Tokyo Membership Program The Palace Club Logo HT2

the palace club

Join Palace Hotel Group’s membership program to earn points based on usage at Palace Hotel Tokyo and Zentis Osaka.

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