Tokyo’s dining scene is a smorgasbord of incredible experiences but save room for a new partnership between Palace Hotel Tokyo and Ducasse Paris. Esterre, a fine dining restaurant showcasing contemporary haute cuisine, will continue the award-winning hotel’s long association with superb French cuisine.
Esterre translates as ‘mother earth’ in the Occitan dialect spoken in south-west France, where iconic chef Alain Ducasse was born. With Chef de Cuisine Martin Pitarque Palomar (former sous chef at Michelin-starred Alain Ducasse at The Dorchester) at the helm, this elegant collaboration will bring French culinary techniques to the best in Japanese produce. Embracing the natural, seasonal flavours of the local terroir is key. Independent fishermen will supply the freshest catch while small, environmentally friendly farms will provide ingredients such as avocados from Wakayama and mikan (Japanese mandarin orange) from Ehime.
Local design studio SIMPLICITY, founded by award-winning interior designer Shinichiro Ogata, has created a contemporary cocoon from the bustle of Japan’s capital. Expansive views of the Imperial Palace gardens draw the eye and natural themes are celebrated through an earthy palette, organic shapes and tactile materials. We especially love the choice of washi (traditional Japanese paper) to adorn the walls. Save us a table!
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