A taste of spring at esterre
Nestled in the heart of Tokyo's Marunouchi district, Esterre by Alain Ducasse offers an exquisite seasonal menu titled A Taste of Spring, available from March 1 to May 31. This thoughtfully curated selection celebrates the vibrant freshness of spring ingredients, blending delicate French culinary techniques with a refined Japanese sensibility to create dishes that are both elegant and memorable.
Starters and mains
Begin your culinary journey with dishes that spotlight the season's best produce and seafood. The Managatsuo on the embers combines the rich flavors of Managatsuo bonito with perfectly roasted spring vegetables, offering a smoky and fresh taste that awakens the palate. For a vegetarian delight, the green asparagus and baked morels served with a luxurious mousseline sauce create a harmonious balance of earthiness and creaminess, showcasing the chef’s keen eye for texture and flavor.
Desserts
Conclude your meal with a refreshing dessert that captures the essence of spring. The lemon and olive oil composition is paired with a fromage blanc granite, weaving bright citrus notes with creamy and subtly tangy elements. This dessert not only cleanses the palate but leaves a lasting impression of lightness and sophistication.
Drinks and specials
Complement your dining experience at Esterre with carefully selected wines and cocktails that enhance the menu’s delicate flavors. While the menu highlights spring-inspired dishes, the restaurant also offers special pairings crafted to elevate each course. The attentive and impeccable Japanese service ensures that every detail is tailored to your preferences, making your visit truly unforgettable.
- Managatsuo on the embers, roasted spring vegetables - Featuring Managatsuo bonito and fresh spring vegetables.
- Green asparagus and baked morels, mousseline sauce - A harmonious blend of green asparagus, baked morels, and creamy mousseline.
- Lemon and olive oil composition, fromage blanc granite - A refreshing dessert featuring bright lemon, silky olive oil, and a cool fromage blanc granite.
