Created in 2004 as a collaboration between high fashion brand Chanel and Ducasse Paris, BEIGE ALAIN DUCASSE TOKYO is a short three minute walk from Ginza Station, residing on the top floor of the Chanel Ginza building.
Refurbished and reopened in September 2018, this sleek French restaurant is famed for combining carefully selected ingredients from Japan and luxury produce from France, prepared to perfection.
Alain Ducasse, a master craftsman who visited Japan for the first time in the 1990s, was immediately fascinated by Japanese culture and the diversity of its local areas. In Japan, there is no shortage of high-quality ingredients that grow naturally, a unique sense of beauty that is modest and dignified, and a culture of traditional craftsmanship that persists to this day. Ducasse's dream of developing a true gourmet culture in Japan echoes the spirit of Coco Chanel's philosophy of simplicity and elegance which pursues eternal beauty. The spirit of the two brands is expressed in every detail of the food and the space — this is a refined two-star French restaurant that uses the best Japanese ingredients to their maximum potential.
Kei Kojima has served as the head chef since April 2010. In France, Kojima studied under titans of cuisine such as Michel Guérard, Alain Chapel, and Pierre Gagnaire; he worked with Alain Ducasse's right hand man Franck Cerutti at Le Louis XV Alain Ducasse in Monaco for more than 10 years, working his way up to sous-chef. After that, he became the chef of Benoit, and later served as the chief chef of BEIGE ALAIN DUCASSE TOKYO.
Kojima, who inherits the cooking philosophy of Alain Ducasse, carefully selects his ingredients depending on the season. In addition to produce such as vegetables from Kamakura, asparagus from Kanagawa and Isehara, Shogoin radish, Kamo eggplant from Kyoto, and French girolle and cèpe mushrooms, guests can also enjoy sophisticated contemporary cuisine that coaxes the true flavors of ingredients such as Umeyama pork from Tsukahara Farm in Ibaraki Prefecture, Ezo abalone from Hokkaido, Bresse chicken, and Brittany lobster.
The wine list is organized under the supervision of Gérard Margeon, who oversees the wines in all of Alain Ducasse's restaurants. From a selection of around 400 varieties that are most suitable for the cuisine at Beige Alain Ducasse Tokyo, guests can choose the wine that best suits their taste and desires.
The interior was designed by architect Peter Marino, who designed the Chanel Ginza Building. Based on the beige loved by Gabriel Chanel, it wraps visitors in a refined ambience. The lounge leading from the entrance is lined with club chairs with a tweed pattern, one of Chanel's iconic designs. In the dining area, modern art adorns the walls. The partition was created by Eriko Horiki, a Japanese paper artist from Kyoto, creating a comfortable space where Japanese and French cultures mingle freely.
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 3-minute walk from Ginza station, Exit A13 (Tokyo Metro Ginza line, Tokyo Metro Marunouchi line, Tokyo Metro Hibiya line)