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 2022.”

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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LOCATION | 6th Floor

DRESS CODE | Smart Elegant

SEATS | 60
3 private dining rooms

T: +81 3 3211 5317

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


a taste of summer

Visions of Summer on the Plate

A sun-brightened courgette flower highlights a beautiful serving of rustic flavors. A purée of sesame bread and courgette accents a crisp courgette fritter encased in a lemon confit and herb-scented crust.

Fragrant and deeply satisfying, it’s the essence of summer on the plate.

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

Palace Hotel Tokyo Esterre Summer 2022 Courgette Flower H2
Courgette flower
Palace Hotel Tokyo Esterre Summer 2022 Nodoguro T2
Nodoguro from Kochi
Palace Hotel Tokyo Esterre Summer 2022 Mango T2
Mango from Miyazaki

Some of our summer recommendations include…

  • Courgette flower, fresh cheese from Hokkaido, day-old bread and tarragon
  • Nodoguro from Kochi, tomatoes and marjoram
  • Mango from Miyazaki, passion fruit and Timur berries



Following the inaugural event last year, France Pâtisserie Week 2022 will be held for the second time in July.
This year’s theme is ‘Mille-feuille,’ and the classic dessert as interpreted by French Restaurant Esterre’s Chef Pâtissier Thomas Moulin will be available at Lounge Bar Privé and Sweets & Deli.

From French Restaurant Esterre Chef Pâtissier Thomas Moulin
Summer Mille-feuille by Esterre

Lounge Bar Privé (6F) | JPY 1,500
* Inclusive of consumption tax and subject to an additional 15% service charge.
Sweets & Deli (B1F) | JPY 1,080 (for takeout only)
* Inclusive of consumption tax.
* Not available on Mondays (except for July 18), Tuesdays and July 20 (Wed.).
* Not available at Esterre

Available July 1 (Fri.) through 31 (Sun.), 2022

View Details
Palace Hotel Tokyo Lounge Bar Prive France Patisserie Week Summer Mille feuille by Esterre H2
Summer Mille-feuille by Esterre
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 Martin Pitarque Palomar T2
Palace Hotel Tokyo Esterre Chef Patissier Thomas Moulin T2

chef's profiles

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.