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Restaurant

Esquisse

Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 5-chōme−4−６ ロイヤルクリスタル銀座 9F

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Find Esquisse

Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 5-chōme−4−６ ロイヤルクリスタル銀座 9F

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+81 3-5537-5580
HoursMonday: 12:00 – 3:00 PM, 6:00 – 10:00 PM Tuesday: 12:00 – 3:00 PM, 6:00 – 10:00 PM Wednesday: Closed Thursday: Closed Friday: 12:00 – 3:00 PM, 6:00 – 10:00 PM Saturday: 12:00 – 3:00 PM, 6:00 – 10:00 PM Sunday: 12:00 – 3:00 PM, 6:00 – 10:00 PM

*Opening hours may differ during holidays.

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About Esquisse

Ninth floor of the Royal Crystal Ginza—French dining stripped of heavy butter and predictable truffle routines. Chef Lionel Beccat builds around citrus, aromatic herbs, and coastal Japanese catch. Dishes arrive like quiet sketches across white porcelain: razor-thin squid ribbons, caramelized scallops cut with citrus, and duck resting in red shiso jus. Cellar regulars point to the pairings, where the sommelier uncorks mature vintages and prestige cuvées with unhurried omotenashi.

  • Citrus & Herb-Driven French Artistry: Lionel Beccat bypasses rich cream sauces to frame seasonal Japanese seafood and meats with bright citrus, herbs, and precise acidity.
  • Cellar-Level Vintage Pairings: The beverage program pours cellared vintages and top-tier prestige cuvées by the glass, calibrated to every course.
  • Hushed White-Toned Sanctuary: A minimalist, white-draped ninth-floor dining room creates a calm, deliberate sanctuary above the pulse of central Ginza.
RestaurantHaute FrenchRestaurant

What's On at Esquisse

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Esquisse Belongs on Your Tokyo Table

From citrus-brightened French precision to cellar-aged Grand Cru pairings, reserve your table for Ginza’s most transcendent culinary ticket.

  • Citrus and Herb Artistry Over Heavy Haute Cuisine

    Chef Lionel Beccat bypasses heavy butter and butter-drenched classical reductions, constructing each course around Japanese marine bounty, botanical aromatics, and Mediterranean citrus.

    happy to finally eat at a French restaurant that didn’t drench everything in truffles.

    Kavita Deonarine

  • Lyrical Nuance Guided by Japanese Restraint

    Tasting menus unfold with meditative grace, balancing pristine Japanese terroir with classical restraint so flavors resonate rather than overwhelm.

    It is an experience built on nuance, where flavor does not shout—it lingers.

    Cash Huang

  • Cellar-Level Mature Vintage Wine Pairings

    Sommelier and general manager Eiji Wakabayashi pours mature premier crus, rare vintage cuvées, and thoughtful pairings that seamlessly match every delicate umami nuance.

    I try to eat at 2-5 michelin starred restaurants per year and this is by far the best pairing I have had.

    Johan Rindevall

  • Technical Sauce Architecture

    Dishes are anchored by complex, weightless sauces that achieve deep flavor concentration and balance without cloaking delicate seasonal ingredients.

    One of my most impressive Michelin Star restaurant. I want to name them "The Sauce expert" that made me wanna lick all the plates.

    Snisakor Bee

  • A Stage Worthy of Major Personal Celebrations

    Perched above Ginza, the quiet, white-toned dining room provides an immaculate, celebratory environment worthy of international travel and milestone markers.

    Find yourself a special occasion and book this magical culinary experience.

    Belinda F

  • Assured Hospitality for Hosting and Entertaining

    With polished omotenashi and intuitive guest care, the dining room balances elevated Ginza formality with warm assurance for entertaining friends or business guests.

    おしゃれな女子会にはもちろん、ビジネスの緊張感すら和らげてくれるような格調高さがあって、誰を連れて行っても「ここに来て良かった」と喜んでもらえる、絶対的な安心感があるお店。

    C A

Celebrated tasting courses and pairings defined by citrus brightness, Japanese terroir, and cellar depth.

  • Sommelier Wine Pairing

    I do have to mention the wine pairings/the sommelier especially. I am by no means an expert, but I try to eat at 2-5 michelin starred restaurants per year and this is by far the best pairing I have had.

    Johan Rindevall

  • Seasonal Squid

    The squid is meticulously sliced and cut into long strips like cucumber, offering a sweet, sticky, and chewy texture.

    sunset_vibes

  • Roasted Duck

    So hard to pick a favorite, but the duck and scallop dishes were among the best.

    Kavita Deonarine

  • Caramelized Scallop

    A scallop course, gently caramelized, carried an understated sweetness that unfolded slowly alongside floral citrus notes.

    Cash Huang

Other favorites

Thoughtful confections, house-baked breads, and curated digestifs that complete the dining journey.

  • Fig and Nut Sourdough

    Currently my favorite sourdough. Freshly sliced and baked, it arrives steaming hot, with a crispy exterior and soft interior. The fermentation acidity, nutty, and floral aromas are outstanding, and spreading it with soft butter is simply amazing.

    sunset_vibes

  • Chocolate, Coriander, and Sudachi Ice Cream

    The richness of chocolate and the refreshing acidity of sudachi blend beautifully.

    sunset_vibes

  • Post-Dinner Digestif Selection

    食後酒には3種類提案いただいたのですが、どれも魅力的で選べず、3種類全てをいただきました。そのうちの1つは新政酒造の火の鳥。フレンチで日本酒？と思いきや、これまた良い。

    Ryota Imanishi

  • Take-Home Financier

    At the end of the course, they offer a small gift which is always a pleasant surprise - for us, it was a financier that uses parts of wheat that’s unused.

    Joon Lee

Beyond the menu

Thoughtful gestures and hospitable nuances that elevate Esquisse beyond a standard tasting menu.

  • Bespoke Dietary Adaptations

    Rather than offering basic omissions or compromises, the kitchen approaches dietary restrictions as bespoke creative canvases, seamlessly designing custom dishes—such as dedicated abalone courses—with full artistic care.

  • Personal Chef Encounters

    Chef Lionel Beccat personally connects with guests marking milestones, sharing culinary reflections on how his craft is guided by heart and intention to elevate the celebration.

  • Prestige Cellar Pours & Digestif Surprises

    Sommelier and general manager Eiji Wakabayashi surprises diners with daring, cellar-grade pairings, such as pouring Krug alongside abalone and presenting rare pours like Aramasa Hinotori sake as a digestif.

  • Thoughtful Inclusive Amenities

    Defying fine dining conventions in Ginza, daytime service thoughtfully includes a welcome glass of Grand Cru champagne alongside complimentary still and sparkling mineral water throughout the meal.

Before you head over

Practical guidance on reservations, pacing, and pairings to maximize your visit. Secure your table early to experience Ginza's finest modern French dining.

  • Reserve Early and Budget Unhurried Time

    Esquisse operates strictly by reservation and frequently fills up on both weekday and weekend seatings. The intricate multi-course menu unfolds deliberately—plan for a leisurely, unhurried dining window to fully appreciate the kitchen's pacing without rushing.

  • Submit Dietary Preferences Ahead of Time

    If you have dietary restrictions or seafood allergies, inform the restaurant when booking. The kitchen is celebrated for accommodating specific dietary needs by crafting bespoke, artfully integrated dishes rather than basic ingredient omissions.

  • Opt for the Sommelier-Directed Wine Pairing

    The menu's delicate balance of Japanese produce, herbs, and citrus acidity is engineered to harmonize with the glass. Opting into the cellar-level wine pairing directed by sommelier Eiji Wakabayashi unlocks the full aromatic depth of each course.

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