Sardine stuffed with squid and pistachio, truffled anchovy condiment
Lightly grilled blue lobster, roasted tomatoes, lemon and croutons
Mango and matcha tea delight

*Sardine and Blue lobster to be served from late June.
*Menus are subject to change without notice.

Lusco Albariño | JPY 2,500
Perriet-Jouët Blanc de Blancs | JPY 4,500

*Limited availability.

Mangue | ⌀12cm x H5.5cm JPY 7,800

Crafted with generous amounts of mango, this vibrant creation captures the essence of summer.
Layers of fresh mango and fruit-rich mango jelly are complemented by the light, crisp texture of coconut croustillant. A hint of zesty lime beautifully balances out the mango’s natural sweetness, resulting in a refreshing and elegant masterpiece.

Available June 1 (Mon.) through August 31 (Mon.)
^{*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, dinner, and private room reservations must be received by 10:00 pm (local time) on the previous business day.

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.