ESqUISSE

A grand maison in Ginza leading the Japanese French scene by inviting renowned chefs and patissiers.

We invited many renowned chefs such as Mr. Lionel Beccat from [Cuisine [s] Michel Troigros] as the executive chef, Mr. Kazutoshi Narita from [L'Atelier de Joel Robuchon Taipei] as the chef / patissier, and Mr. Eiji Wakabayashi who was the general manager of [Tateru Yoshino] as the chef / sommelier. Our restaurant has been leading the restaurant scene in Japan since its opening in 2012. The theme of our cuisine is [Cuisine Nomad (= traveling cuisine)]. Please enjoy our simple yet original dishes that use many Japanese ingredients to synchronize their tastes with the French cuisine by unexpected cooking methods and combinations. Please feel the concentrated energy of Mr. Lionel, inspiration or passion, in other words. We invited many renowned chefs such as Mr. Lionel Beccat from [Cuisine [s] Michel Troigros] as the executive chef, Mr. Kazutoshi Narita from [L'Atelie read morer de Joel Robuchon Taipei] as the chef / patissier, and Mr. Eiji Wakabayashi who was the general manager of [Tateru Yoshino] as the chef / sommelier. Our restaurant has been leading the restaurant scene in Japan since its opening in 2012. The theme of our cuisine is [Cuisine Nomad (= traveling cuisine)]. Please enjoy our simple yet original dishes that use many Japanese ingredients to synchronize their tastes with the French cuisine by unexpected cooking methods and combinations. Please feel the concentrated energy of Mr. Lionel, inspiration or passion, in other words. ... learn more from chef