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From the chef

Came to Japan by order of his master, then to [ESqUISSE] after accumulating excellent careers.

ESqUISSE_Lionel Beccat

He was born in 1976 in Corsica, France. He decided to be a chef after the age of 20 and started working at [Le Centrale], a brasserie of Michel Troisgros. After having training at other restaurants with stars, he became the second chef of [Maison Troisgros] at the age of 26. When [Cuisine [s] Michel Troigros] was opened in 2006, he was assigned by Mr. Michel Troigros to go to Japan as the chef. After working as the executive chef for 5 and half years, he moved to [ESqUISSE] in 2012.

リオネル・ベカLionel Beccat

The Chef's Restaurant Recommendation

Introducing the restaurants recommended by the professional chefs.

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Hajime

  • Higobashi, Osaka
  • Sosaku (creative) / Creative
The Reasons Why I Recommend.
Mostly self-taught, highly respected cook, in the sense that they created their own world. You say, "I'm not doing purely French cuisine," but from the Frenchman's point of view, his food is still based on French cuisine. I don't like globalization myself very much, but if you can share culture, sense and taste with each other, including this Mr. Hajime and Japanese cooks who are active in France, that positive It can be said that it is a side.

Chef Lionel Beccat's Recommendation

Feb 08 2022

Referuvesonsu

  • Nishi-Azabu, Tokyo
  • Italian/French / French
The Reasons Why I Recommend.
Chef Ikue is an interesting person. Not to mention cooking, I am very interested in the ideas and philosophies that presuppose it. As a person who grew up in Japanese education, I have a different culture and way of thinking from Europeans like me, but I was particularly inspired by the attitude of "I want to share." I think his way of thinking about the future of cooking gives French cuisine a new perspective.

Chef Lionel Beccat's Recommendation

Feb 08 2022

Kagurazakaishikawa

  • Kagurazaka, Tokyo
  • Japanese / Kaiseki (course menu)
The Reasons Why I Recommend.
It is one of my favorite Japanese restaurants. A first-class Japanese cook like him will stare at the ingredients and serve them in a straightforward manner. After imagining the finished product, I think about what to do with each plate and face cooking, so the approach is exactly the opposite. I'm really attracted to the fact that I cook high quality food in a way that I can never do.

Chef Lionel Beccat's Recommendation

Feb 08 2022

ESqUISSE

ESqUISSE

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).

050-3816-1664 (+81-50-3816-1664)

Shop

03-5537-5580 (+81-3-5537-5580)

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location_onAccess
1 minute walk from B6 Exit of Ginza Station on Tokyo Metro Ginza Line, Marunouchi Line, and Hibiya Line
restaurantCuisine
Western / French / French,Italian/French
paymentsAverage price
Dinner: 30,000 JPY / Lunch: 15,000 JPY
scheduleOpen
Lunch 12:00 pm (L.O. 1:00 pm) / [Weekdays, Saturday, National Holidays, Day before National Holidays] Dinner 6:00 pm (L.O. 8:30 pm)
blockClosed
None
pin_dropAddress

9F, Royal Crystal Ginza, 5-4-6, Ginza, Chuo-ku, Tokyo map

local_taxiAddress (for taxi driver )
東京都中央区銀座5-4-6 ロイヤルクリスタル銀座9F
translateEnglish services
Unknown.
credit_cardCredit Cards
American Express / Diners Club / MasterCard / Visa
listFeatures
Lunch / No smoking / Special diet / Western cutlery / Reservations / Reserved rooms / Large wine selection

*Please add a special request for inquiries regarding smoking/non-smoking.

Notation based on the Act on Specified Commercial Transactions

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