-
Esterre is a fine dining restaurant showcasing contemporary French haute cuisine in partnership with DUCASSE Paris.
A core pillar of the new restaurant is local sourcing. In line with Ducasse’s philosophy of uncovering what high-quality ingredients can be found in a given destination and then applying French culinary techniques to their preparation, Esterre will serve up the best produce from Japan.
Inspired by nature, Esterre – whose name literally translates as ‘mother earth’ in the Occitan dialect spoken in the south west of France where world-renowned chef Alain Ducasse was born – will embrace the natural flavors of the terroir (land and sea) by placing more emphasis on ingredients such as grains, vegetables and fruits rather than limiting them to their traditional roles as accents and accompaniments. First-course presentations will, for example, incorporate the likes of chickpeas, quinoa, leeks, mushrooms and nuts as their base ingredient while desserts will turn to the natural sweetness of fruits rather than refined sugar.
Though the cooking techniques used will remain predominantly French, some will reflect elements of culinary traditions unique to Japan – such as how marinades and seasonings are prepared.
Esterre is a fine dining restaurant showcasing contemporary French haute cuisine in partnership with DUCASSE Paris.
A core pillar of the new restaurant is local sourcing. In line with Ducasse’s philosophy of uncovering what high-quality ingredients can be found in a given destination and then applying French culinary techniques to their preparation, Esterre will serve up the best produce from Japan.
Inspired by nature, Esterre – whose name literally translates as ‘mother earth’ in the Occitan dialect spoken in the south west of France where world-renowned chef Alain Ducasse was born – will embrace the natural flavors of the terroir (land and sea) by placing more emphasis on ingredients such as grains, vegetables and fruits rather than limiting them to their traditional roles as accents and accompaniments. First-course presentations will, for example, incorporate the likes of chickpeas, quinoa, leeks, mushrooms and nuts as their base ingredient while desserts will turn to the natural sweetness of fruits rather than refined sugar.
Though the cooking techniques used will remain predominantly French, some will reflect elements of culinary traditions unique to Japan – such as how marinades and seasonings are prepared.
-
The Chugoku Hanten Group, which plates up some of the city’s most exquisite Shanghainese and Cantonese cuisine at the two-star Michelin restaurant Fureika, is at the helm of Amber Palace. From Peking duck to dim sum and steamed abalone, the restaurant promises to write the next chapter in Tokyo’s evolution as a destination for Chinese cuisine.
Amber Palace’s design evokes the magnificence of the Middle Kingdom. Antique wooden doors, imported from mainland China, admit diners to a wonderful world of silken walls, decorative ceramics and musical instruments, all imbued by a dreamy amber color scheme.
A garden of stones and leafy greenery on the outdoor terrace transitions the view to a silhouette of some of Tokyo’s most impressive historical and modern architecture.
-
Named for the eponymous moat outside its windows and also for the original Palace Hotel’s flagship Japanese venue, Wadakura pays tribute to the country’s cuisine in four distinct areas.
At Sushi Kanesaka, Michelin two-star Chef Shinji Kanesaka directs a top-flight team of the city’s most sophisticated celebrants of sushi.
In Tatsumi, a six-seat tempura station dishes some of the freshest and finest seafood from the famous Tsukiji Fish Market in a wonderfully cozy alcove off of the restaurant’s larger space.
At Go, the finest Japanese beef is prepared at the restaurant’s teppanyaki grill.
And in Wadakura’s main dining room, the menu is long on Japanese favorites, from sukiyaki to shabu-shabu and kaiseki.
As inspiring as its menu is the space of Wadakura itself, from the textured walls elegantly crafted by master plaster Naoki Kusumi to the intricate naguri-style of woodwork on the floors of the tatami style private dining areas.
In the main dining room, one bank of windows drinks in one of the Imperial Palace’s six moats while a neighboring stone wall, draped by a cascade of water, evokes the natural splendor that was and still is the essence of Japan.
-
The hotel’s all-day dining venue feels more like three restaurants in one. The main, open dining area mirrors the atmosphere of a grand kitchen in a great residence.
Anchored at one end by a show kitchen and peppered throughout by specialty food stations set atop generous slabs of marble, the space is warmed by homey portraits and a delightful chalk sketch of the city skyline that surrounds.
This is the venue for power breakfasts, leisurely lunches and lively dinners when communal style sharing is sought.
Adjacent to the main area, the Garden Room is a cozy belvedere replete with whitewashed chairs and hanging plants throughout.
Beyond, an outdoor terrace on the edge of the moat is sure to rank as one of Tokyo’s finest al fresco dining venues.
-
The Palace Lounge is the most convivial eating and drinking venue in the hotel. A larger-than-life fireplace defines one side of this lofty space while a grand white Steinway provides a grace note just opposite.
However spacious the lounge, the furnishings invite intimate exchange, from tête-à-têtes to parties of 8 - 10.
By day, kimono-clad staff serve 48 varieties of tea from a contemporary tea house situated within, with afternoon tea service being presented in an elegant jyubako presentation of layered lacquered boxes - delightfully filled with mini sandwiches, bite-size quiche, freshly baked scones, petits gâteaux, Japanese sweets and homemade chocolates.
Sunset cues the space’s transformation into a lively champagne and cocktail lounge.
-
The sixth-floor’s chic Lounge Bar Privé seats 51 inside and 25 on the terrace outside, offering a vantage on Tokyo’s vibrant business district and Imperial Palace gardens by day and by night.
The green space beyond is repeated in the interior decor, in the branch-like metalwork behind the leaf-shaped bar, the brown velvet upholstery of cushions and chairs, and a carpet motif reflective of sunshine beaming through the trees.
The bar’s cosmopolitan menu includes selections that are heartily American and decidedly French, with Japanese touches throughout – including a variety of salads, grilled beef, lamb and seasonal fish of the day from Tsukiji Fish Market.
-
On the main floor, Royal Bar is a classic setting for a dry martini, a gin fizz and other timeless cocktails.
The bar’s plush velvet easy chairs and rich leather bar stools have a conservative appeal, as does the elegant woodwork, from the floor through the cabinetry to the ceiling.
Indeed, the bar itself is a meticulous restoration of the counter from the original Royal Bar first opened in 1961, where Kiyoshi Imai, the hotel’s first chief bartender (and designer of the original bar counter), held court for years as ‘Mr. Martini’.
-
-
An intimate six-seat tempura bar, Tatsumi is one of our most popular restaurants and plates up some of the freshest seafood from Tokyo’s famed fish market in a delightfully cozy alcove off of Wadakura’s main dining room.
Seasonal selections delicately prepared by master tempura chefs are served alongside seasonal salt pairings to enhance the natural flavors of the day’s offerings.
Pair your course menu with the special 1-1-1 sake made exclusively for Palace Hotel Tokyo by the famed Hakkaisan brand for the perfect palette cleanser.
-
At GO, the freshest bounty from land and sea – including lobster, abalone and the finest Japanese beef – are sliced, seared and served up on two expansive teppanyaki grills table-side.
Each of the two teppanyaki grills occupy separately enclosed spaces within Wadakura to offer optimum privacy for groups of up to 6 and 8.
Ideal for hosting private gatherings and impressing your guests with the masterful culinary performance of our seasoned chefs.
-
At his Marunouchi outpost, Chef Shinji Kanesaka directs a top-flight team of some of the city’s most skilled celebrants of sushi.
Having garnered a Michelin star with his first Sushi Kanesaka in Tokyo’s Ginza district, he went on to debut in Singapore before setting up his second Tokyo sushi outpost inside Palace Hotel’s Wadakura restaurant.
Here, Tokyo sushi is at its best.
.jpg)
.jpg)
.jpg)
