Esterre

The story

Esterre Tokyo: Contemporary French Haute Cuisine at the Palace Hotel

The Chef and the Kitchen

Esterre Tokyo delivers contemporary French haute cuisine through a strict commitment to local sourcing. Chef de Cuisine Kei Kojima applies Alain Ducasse’s philosophy directly to Japan’s regional harvests. His career began with extensive training in France under Michel Guérard, Alain Chapel, and Pierre Gagnaire before he joined Ducasse at Le Louis XV. That decade long partnership cemented his reputation as the executive who perfectly interprets the founder’s techniques.

Seasonal Plates and Pairings

The dinner menu shifts with regional availability, highlighting ingredients like lightly grilled blue lobster served with roasted tomatoes and lemon croutons. A sardine stuffed with squid and pistachio rests beside a truffled anchovy condiment for those seeking sharper notes. These haute cuisine techniques emphasize the natural sweetness of Japanese seafood and fruit. Guests often finish with the seasonal Mangue dessert, where fresh fruit jelly meets crisp coconut croustillant and a touch of lime.

The Dining Room and Private Spaces

Situated on the sixth floor of the Palace Hotel Tokyo, the main hall accommodates sixty guests across an uncluttered layout. Three fully enclosed private dining rooms provide intimate settings for gatherings of two to ten people. The space earned three Radishes from the We're Smart Green Guide for its responsible operational practices. Patrons maintain a smart elegant standard, with collared shirts required during warmer months and jackets requested for evening service.