BEIGE Alain Ducasse

A restaurant produced by an international giant of the culinary world. In an astute reading of the times, he was among the first to include generous amounts of vegetables and cereals in his creations, dialing back the fats and sugars. As a result, both flavour and postprandial feeling are light. BEIGE Alain Ducasse preaches l’art de vivre through gastronomy in an emporium that exudes elegance, from the beige interior to the Jacquard fabrics and the design inspired by Coco Chanel.

• A Tokyo outpost produced by Alain Ducasse, with cooking that keeps the finish light, with plenty of vegetables and cereals and a lighter hand with fats and sugars.
• Set inside the Chanel Ginza building, with a beige-toned room and fashion-house polish that leans into l’art de vivre rather than theatrics.
• A tight, structured carte that still reads seasonal, with Japanese seafood and wagyu framed by French technique.

• Abalone, served marinated alongside white udo and seaweed gelée.
• Akashi gilt-head bream, paired with lily bulb, baby squid, and shungiku broth.
• Turbot, finished with Noilly Prat cooking jus.
• Blue lobster, served gratiné with barigoule-style artichokes and coral zabaglione.
• Kumamoto wagyu, with leeks and confit potatoes.
• Alain Ducasse Manufacture Tokyo chocolate, used in a signature dessert with apple.

Menus and pricing

• Lunch set menus: ¥14,000 (amuse, starter, fish or meat, dessert) or ¥20,000 (amuse, starter, fish, meat, dessert).
• Dinner set menus: ¥18,000 (amuse, starter, fish or meat, dessert) or ¥22,000 (amuse, starter, fish, meat, dessert).
• Signature course: ¥35,000, listed as the chef’s recommended menu.

What you might see on the carte

• White udo mousse with marinated abalone, seaweed gelée.
• Akashi gilt-head bream with lily bulb and baby squid, shungiku-scented broth.
• Turbot with fennel, Brussels sprouts, Noilly Prat cooking jus.
• Kumamoto wagyu with leeks and confit potatoes, venison from Hokkaido with celeriac and peppercorn sauce.
• Desserts include Alain Ducasse Manufacture Tokyo chocolate with apple Camélia, rum baba “Monte-Carlo style”, and mikan with puffed quinoa and mint sorbet.

Prices are listed net of a 12% service charge.