Esterre will be celebrating its 1st anniversary on November 1, 2020.

As a one-evening-only dinner, Chef Martin Pitarque Palomar and Pastry Chef Thomas Moulin have created a special menu using caviar, blue lobster and white truffle as well as the finest Japanese ingredients. The menu will be accompanied by free-flow of Dom Perignon 2010 champagne. Please join us for an exquisite dining experience.

Esterre Anniversary Dinner | JPY 60,000
^{*Inclusive of service charge and consumption tax
*With free-flow of Dom Perignon 2010}
Date: November 12 (Thu.) from 7:00 pm (Door opens 6:30 pm)

Reservations:
Tel: +81 3 3211 5317 (10:00 am – 10:00 pm)

Compelling Autumn Vegetables

More than a dozen varieties of vegetables, all of them organic, are sourced directly from Saitama Prefecture growers. Delicious seasonal selections,prepared according to the traditions of French cuisine,honor the characteristics of Japan’s unique climate and terroir.

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

On the Autumn menu are:

• Suzuki from Akita, /squash and mussels,
  milk curd infused with hay
• Honey from Okinawa, /grains and pollen,
  goat curd Fontainebleau

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 September 2 (Wed.) – December 18 (Fri.)
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

Inspired by nature, Esterre – whose name literally translates as ‘mother earth’ in the Occitan dialect spoken in the south west of France where world-renowned chef Alain Ducasse was born – embraces the natural flavors of the terroir (land and sea) by placing more emphasis on ingredients such as grains, vegetables and fruits rather than limiting them to their traditional roles as accents and accompaniments. First-course presentations will, for example, incorporate the likes of chickpeas, quinoa, leeks, mushrooms and nuts as their base ingredient while desserts will turn to the natural sweetness of fruits rather than refined sugar.

Though the cooking techniques used will remain predominantly French, some will reflect elements of culinary traditions unique to Japan – such as how marinades and seasonings are prepared.

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.

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.

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.