Enjoy modern French haute cuisine at Esterre, where Japanese ingredients blend with French culinary craftsmanship.
MK Guide Recommends
Esterre occupies the 6th floor of the Palace Hotel Tokyo, serving French haute cuisine shaped by Japanese sourcing and measured restraint. Created in partnership with Alain Ducasse and led day to day by Kei Kojima, the kitchen builds each course around the inherent character of local produce, seafood, and meat, allowing technique to clarify rather than dominate. Interiors by SIMPLICITY favor calm geometry, natural materials, and controlled light, reinforcing a sense of composure throughout the dining room. With a small number of private rooms and deliberate pacing, Esterre functions as a place for sustained attention—fine dining defined by sourcing, silence, and continuity rather than display.
Facilities & Services
- Private Dining
- Reservations Required
- Elegant Decor
- Seasonal Ingredients
Contact
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