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.
HOURS OF OPERATION |
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LOCATION | 6th Floor
DRESS CODE | Smart elegant
SEATS | 60
3 private dining rooms
T: +81 3 3211 5317
*All prices are inclusive of 10% service charge and consumption tax.
*Menus and prices are subject to change without notice.
Enjoy slow-roasted grouper from Mie, accompanied by a flat sheet of squid flavored with cream and squid ink brightened by lime and lemon.
Or opt for blackfin sea bass from Akita served with white asparagus and hyuganatsu. Each dish is conceived as a celebration of spring.
Lunch | JPY 9,680~
Dinner | JPY 20,570~
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.