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. 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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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


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

September 1 - November 30

a taste of autumn

Autumn in Japan: A Feast for the Eyes

Plump sea scallops at their seasonal best are slow-roasted to emphasize their umami savor.

With a sauce of broccoli with all its parts, sunflower seeds, and dried scallop liver, the exquisite flavor of scallops is enhanced by the varied elements, creating a harmonious portrayal of autumn.

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

Palace Hotel Tokyo Esterre Autumn 2022 Sea Scallops H2
Sea scallops from Hokkaido
Palace Hotel Tokyo Esterre Autumn 2022 Lightly Smoked Mackerel T2
Lightly smoked mackerel
Palace Hotel Tokyo Esterre Autumn 2022 Smoked Chestnuts and Blackcurrant T2
Smoked chestnut and blackcurrant

On the autumn menu are:

  • Sea scallops from Hokkaido, seaweed and broccoli
  • Lightly smoked mackerel from Nagasaki, fermented mushrooms
  • Smoked chestnut and blackcurrant from Aomori, whisky caramel

DECEMBER 17 - 25

'tis the season

Each dish brings out the flavor of the carefully selected ingredients.

Christmas Cuisines

Christmas Lunch | JPY 13,200 / JPY 19,800
Christmas Dinner | JPY 40,700
*JPY 30,800 menu also available December 17 (Sat.) through 23 (Fri.).

*Closed on December 19 (Mon.) and 20 (Tue.).

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Palace Hotel Tokyo Esterre Christmas 2022 Grilled Sea Scallop H2
Grilled sea scallop
Palace Hotel Tokyo Sweets Deli Christmas 2021 Christmas Cake by ESTERRE H2

Christmas Cake by ESTERRE | φ15cm JPY 9,800

Following the philosophy of the restaurant to embrace the natural flavors of the terroir, high-quality blackcurrant and chestnut from Japan are combined with Tahitian vanilla to create this treat with less sugar, salt and fat.

Spend a delightful holiday season at home with this delectable treat from Esterre.

Available December 21 (Wed.) through 25 (Sun.) at Sweets & Deli.
*Reservations are required and accepted from October 1 (Sat.) to 3 days prior to pickup.

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.

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


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'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.

Palace Hotel Tokyo Esterre Chef Martin Pitarque Palomar T2
Palace Hotel Tokyo Esterre Chef Patissier Thomas Moulin T2