Ezo awabi on the embers, tender gourd and celeriac composition
Local strawberries and coffee, Mascarpone sorbet

*Menus are subject to change without notice.

Perrier-Jouët Belle Époque 2015 | JPY 4,500

*Limited availability.

Grilled kinmedai, tender white asparagus, blood orange condiment
Seasonal salads, quick-sautéed botanebi, wild rocket sauce
Lemon refreshed with herbs, unctuous fromage blanc and honey

*Lemon with herbs to be served from early March, grilled kinmedai and seasonal salads from end of March.
*Menus are subject to change without notice.

Sancerre Blanc d’Antan Henri Bourgeois | JPY 3,500
Bourgogne Hautes Côtes de Nuits Rouge Gros Frère et Soeur | JPY 3,500

*Limited availability.

Fraise | ⌀12cm x H5.5cm JPY 7,800

Beneath fresh strawberries nestled in a ring of mascarpone and vanilla cream lie layers of strawberry gelée and lime cream. An almond croustillant base adds a delightful crunch and depth of flavor, resulting in a richly aromatic and refreshing dessert featuring strawberries from hiko farm in Ibaraki.

Available January 1 (Thu.) through May 31 (Sun.)
^{*Available as an add-on to a lunch or dinner order.
*Not available for individual orders nor for takeout.
*Advance reservations required by 6:00 pm 5 days prior. Any cancellations after that time will incur a charge of 100%.}

In addition to its main dining area, Esterre by Alain Ducasse 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 – Kei KOJIMA

Born in 1964 in Tokyo, grew up in Kamakura. Kei trained under Michel Guérard, Alain Chapel and Pierre Gagnaire during his experience in France from 1988. Working together with Alain Ducasse and his right-hand man Franck Cerutti for more than 10 years at Le Louis XV – Alain Ducasse in Monaco, Kei was also the Sous Chef for 3 years. Alain Ducasse says about Kei: “the Japanese chef who understands and carries out my culinary philosophies better than any other chef in the world.”
After returning to Japan with this experience and technique, Kei has been the Executive Chef of Beige Alain Ducasse Tokyo since 2010, being listed as a Michelin 2-star restaurant for 8 consecutive years. As a leading chef who has embodied Alain Ducasse’s world of cuisine in Japan, he is now taking on a new challenge at Esterre by Alain Ducasse.