Alain Ducasse, a pioneer in the world of French cuisine, is visiting Japan for a second gastronomic World Tour alongside Tsushima Kitahara of Yamanashi Meijo’s “Shichiken,” a long-established sake brewery exemplifying Japan’s brewing heritage. This pairing dinner at Esterre by Alain Ducasse intends to unveil a new chapter in Franco-Japanese gastronomy to a worldwide audience.

This one-night-only pairing experience showcases a sophisticated culinary union of Shichiken sake and contemporary French haute cuisine. Guests will savor the refreshing allure of sake with a special gastronomic course created by Chef Kei Kojima.

Come experience an extraordinary evening celebrating the harmony of tradition and innovation through refined cuisine and exceptional sake.

Date & Time: December 7 (Sun.), 2025 from 6:30 pm
Place: French Restaurant Esterre by Alain Ducasse (6th Floor)
Price: JPY 80,000 (inclusive of food, beverages, consumption tax, 15% service charge) per person
3 starters, 2 main courses, 1 dessert
*Includes sake pairing

*Reservations must be made 3 days in advance of the event
*Reservations will close when the event reaches full capacity
*You may be requested to share a table with other guests when making a single reservation

Reservations & Inquiries:
Esterre by Alain Ducasse
Tel: +81 3 3211 5317 (10:00 am – 10:00 pm)

Just as wine is deeply rooted in each country’s culinary culture, efforts towards reimagining how Japanese sake pairs with diverse culinary traditions are underway.

Tsushima Kitahara, the 13th generation CEO of Yamanashi Meijo “Shichiken,” is focusing on the future of sake while striving to promote its versatility and global recognition.

Extending beyond Japan and France through a journey of craft and culture on the world stage. This dinner event highlights the promising potential of Japanese sake through the pairing of French haute cuisine, elevating sake to a new level.

Emerging from the strong bond between Shichiken and Alain Ducasse, we have prepared an extraordinary dining experience that both Japan and France can proudly share with the world.

Beverages

• Alain Ducasse Sparkling Sake
• Sparkling “Yama no Kusumi”
• Junmai Daiginjo “Hakushin”
• Junmai “Furin Bizan”
• Alain Ducasse Sustainable Spirit

Yamanashi Meijo’s Shichiken

Established in 1750 in Hakushu, Yamanashi Prefecture. The founder, Kitahara Nakaya Ihei, stumbled upon pristine Hakushu spring water during a trip and decided to start a sake brewery there. Yamanashi Meijo utilizes pure meltwater from Mount Kaikoma, which is slowly filtered through granite and contains essential minerals for sake brewing. Its popularity was such that Emperor Meiji visited in 1880. Tsushima Kitahara, the 13th generation CEO and master brewer, continues to honor the family tradition by striving to create sake with foresight into the future.

Alain Ducasse

Born in the Landes region of southwest France. Oversees about 30 restaurants across 9 countries, including MICHELIN three-star establishments to traditional bistros. He founded Les Collectionneurs (a network of 500+ European restaurants and hotels), Ducasse Édition (a publishing company specializing in cookbooks) and Ducasse Education (a culinary school now partnered with Sommet Education). He also operates Le Chocolat Alain Ducasse and Le Café Alain Ducasse. Dedicated to sharing knowledge, he co-founded the Collège Culinaire de France to promote sustainable agriculture.

Chef de Cuisine – Kei Kojima

Born in 1964 in Tokyo, grew up in Kamakura. Worked with Alain Ducasse and his right-hand man, Franck Cerutti, for over 10 years at MICHELIN three-starred Le Louis XV – Alain Ducasse in Monaco, where Kei was also the Sous Chef for three years. After returning to Japan, he served as executive chef at Beige Alain Ducasse Tokyo for 12 years before being appointed chef de cuisine at French Restaurant Esterre in January 2023. Alain Ducasse praises Kei as the Japanese chef who best understands and carries out his culinary philosophies better than any other chef in the world. As a leading chef who has embodied Alain Ducasse’s world of cuisine in Japan, Kei now undertakes a new challenge at Esterre by Alain Ducasse.

French Restaurant Esterre by Alain Ducasse