Esterre

Esterre is a fine dining restaurant showcasing contemporary French haute cuisine in partnership with DUCASSE Paris. Newly opened in November 2019, the restaurant is listed as one-star restaurant in “Michelin Guide Tokyo 2021.”

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.

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HOURS OF OPERATION |
*Click here for latest information
*Closed Mon. & Tue. until further notice

LOCATION | 6th Floor

DRESS CODE | Smart elegant

SEATS | 60
3 private dining rooms

T: +81 3 3211 5317
E: esterre@palacehotel.jp

Palace Hotel Tokyo esterre Entrance H2
Palace Hotel Tokyo Esterre Summer 2020 Wagyu Beef II H2

Menus

*Prices are subject to 10% service charge and 10% consumption tax.
*Menus and prices are subject to change without notice

December 1 - February 28

a taste of winter

Delicious Specialties Encourage Contemplation

Maturing slowly, the abundance of winter is filled with vigor.
Prepared to be savored with appreciation, this bounty fosters contemplation of a spiritually enriching interlude, needing only a smile to achieve perfection.

Lunch | JPY 8,000~
Dinner | JPY 17,000~

On the Winter menu are:

  • Back of venison from Hokkaido, blackberry condiment, cardoon and peanuts
  • Scallops from Hokkaido, seaweed and broccoli
  • Chestnuts from Ibaraki in the fireplace, matured black currants
Palace Hotel Tokyo Esterre Winter2020 Back of venison H2
Back of venison from Hokkaido
Palace Hotel Tokyo Esterre Autumn 2020 Afternoon Tea H2

teatime at esterre

Enjoy an afternoon tea in the comfort of a private dining room, limited to one group per day.

Afternoon tea at Lounge Bar Privé is now available at Esterre with its original beverage selection. Crafted by Esterre’s Chef de Cuisine Martin Pitarque Palomar and Chef Pâtissier Thomas Moulin, French-inspired afternoon tea is presented in an elegant Bernardaud tableware illustrating birds resting on golden branches.
Pairing with Perrier-Jouët Grand Brut also available.

Available January 6 (Wed.) – 31 (Sun.)
Afternoon tea | JPY 5,500
With Perrier-Jouët Grand Brut | Glass JPY 7,500 / Free-flow JPY 13,000

Number of guests: 2 to 8
Hours: 3:00 pm – 5:30 pm (Drink last order 5:00 pm)
*Afternoon Tea seating is limited to 2.5 hours.

Reservations:
Tel: +81 3 3211 5320

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.

Palace Hotel Tokyo Esterre Private Dining I H2
Palace Hotel Tokyo Esterre Table Setting H2

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.

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.

Palace Hotel Tokyo Martin PITARQUE PALOMAR T2
Martin PITARQUE PALOMAR
Palace Hotel Tokyo Thomas MOULIN T2
Thomas MOULIN