ESTERRE by Alain Ducasse

The concept is ‘a place that weaves a tale of an encounter between earth and sea’. ESTERRE expresses the terroir of Japan through the supervision of Alain Ducasse, a legend of the gastronomic world. Entrusted with the kitchen is Kei Kojima, who conjures fare that is both healthful and flavourful. Vegetables, selected in the markets of Kamakura, are colourful and fresh. Ingredients wreathed in the fragrance of a charcoal flame display a quintessentially Japanese approach.

Earth-and-Sea Terroir Concept

• Esterre positions itself as a French haute cuisine restaurant that foregrounds Japanese terroir, using 旬の素材 from across Japan and applying French techniques to reveal their intrinsic flavors, telling a story of the meeting between land and sea. The concept is described as a place where land and sea meet, focusing on seasonal Japanese ingredients while protecting their natural flavors and aiming for healthy, earth-friendly cooking.

Champagne Salon Collaboration

• Esterre hosts a rare, one-night Champagne Salon dinner with the legendary Champagne house Salon, inviting Didier Dupont to curate a menu where exquisite Champagne pairing complements the dishes. This special event is scheduled for December 5, 2025, at 6:30 pm, priced at 150,000 yen per person (including service and tax) with starters, mains, dessert, and Champagne pairings.

Natural Design Language and Logo Meaning

• The dining space is designed by SIMPLICITY using natural materials such as washi paper to evoke a sense of nature and calm; the Esterre logo overlays two Rs representing Earth and Sea to form a human silhouette, reflecting the concept of humans in harmony with nature.

Signature Ingredients

• Kumamoto Wagyu Beef (Aka-ushi): Sourced from Kumamoto; grilled on embers as a centerpiece of autumn menus; celebrated for its marbling and depth of beefy flavor; served with seasonal vegetables and green tomato and finished with a cooking jus, illustrating Esterre’s commitment to local terroir and French technique.
• Nodoguro (Blackthroat Seaperch): A premium Japanese fish featured as Grilled nodoguro with leek and shiitake and a nori seaweed condiment; prized for its delicate texture and sweet, mineral-rich flavor; prepared to highlight the sea terroir and pair with coastal aromatics.
• Chestnut (Kuri): Central autumn ingredient in Chestnut and orange delight; provides earthy sweetness and body, often paired with orange and a tarragon pesto to create a balanced, seasonal profile.
• Orange: Paired with chestnut in the autumn composition; contributes bright acidity and citrus notes that cut through richness and highlight seasonal harvest.
• Green Tomato: Featured with Kumamoto beef on the embers; adds vibrant acidity and a fresh counterpoint to rich beef, reflecting Japanese autumn produce.
• Lobster: Lobster Bisque appears in December menus; luxurious sea ingredient that embodies Esterre’s seafood emphasis and showcases ocean sweetness and depth in a refined preparation.
• Nori Seaweed Condiment: A refined, umami-rich nori condiment accompanying nodoguro; exemplifies the integration of seaweed flavors to enhance seafood dishes and connect the dish to Japanese coastal ingredients.