The iconic Tokyo hotel that played a fundamental role in the introduction of traditional French cooking to Japan’s capital more than half a century ago is now playing a pivotal part in introducing a new take on French cuisine to the city’s world-class dining scene with the Nov. 1 debut of Esterre – a fine dining restaurant showcasing contemporary haute cuisine. Tokyo’s latest dining destination represents an exciting new partnership between the award-winning Palace Hotel Tokyo and Ducasse Paris.
![Esterre’s view takes in both Marunouchi and the Imperial Palace Gardens](https://balconymediagroup.com/wp-content/uploads/2020/01/Esterre-at-Palace-Hotel-Tokyo-at-Dusk-1024x683.jpg)
![The mackarel is lightly smoked and enhanced with a fermented mushroom sauce](https://balconymediagroup.com/wp-content/uploads/2020/01/Esterre-at-Palace-Hotel-Tokyo-Smoked-Yamaguchi-Mackerel-I-1024x683.jpg)
![The vegetables come from Saitama in greater Tokyo, and cooking jus with coffee is from Paris](https://balconymediagroup.com/wp-content/uploads/2020/01/Esterre-at-Palace-Hotel-Tokyo-Saitama-Vegetables-with-Coffee-Jus-I-1024x683.jpg)
![The chcolate is sourced in Tokyo, and the Yagenbori shichimi is borne of a shop that was founded in 1625](https://balconymediagroup.com/wp-content/uploads/2020/01/Esterre-at-Palace-Hotel-Tokyo-Chocolate-Dessert-I-1024x683.jpg)
![Chef de Cuisine Martin Pitarque Palomar is an exacting practitioner of the culinary arts](https://balconymediagroup.com/wp-content/uploads/2020/01/Esterre-at-Palace-Hotel-Tokyo-Chef-de-Cuisine-Martin-Pitarque-Palomar-In-Kitchen-1024x683.jpg)