Amber Palace

ESTERRE

Esterre is a fine dining restaurant showcasing contemporary French haute cuisine in partnership with DUCASSE Paris.
 
A core pillar of the new restaurant is local sourcing. In line with Ducasse’s philosophy of uncovering what high-quality ingredients can be found in a given destination and then applying French culinary techniques to their preparation, Esterre will serve up the best produce from Japan.
 
Inspired by nature, Esterre – whose name literally translates as ‘mother earth’ in the Occitan dialect spoken in the south west of France where world-renowned chef Alain Ducasse was born – will embrace the natural flavors of the terroir (land and sea) by placing more emphasis on ingredients such as grains, vegetables and fruits rather than limiting them to their traditional roles as accents and accompaniments. First-course presentations will, for example, incorporate the likes of chickpeas, quinoa, leeks, mushrooms and nuts as their base ingredient while desserts will turn to the natural sweetness of fruits rather than refined sugar.
 
Though the cooking techniques used will remain predominantly French, some will reflect elements of culinary traditions unique to Japan – such as how marinades and seasonings are prepared.
Esterre is a fine dining restaurant showcasing contemporary French haute cuisine in partnership with DUCASSE Paris.
 
A core pillar of the new restaurant is local sourcing. In line with Ducasse’s philosophy of uncovering what high-quality ingredients can be found in a given destination and then applying French culinary techniques to their preparation, Esterre will serve up the best produce from Japan.
 
Inspired by nature, Esterre – whose name literally translates as ‘mother earth’ in the Occitan dialect spoken in the south west of France where world-renowned chef Alain Ducasse was born – will embrace the natural flavors of the terroir (land and sea) by placing more emphasis on ingredients such as grains, vegetables and fruits rather than limiting them to their traditional roles as accents and accompaniments. First-course presentations will, for example, incorporate the likes of chickpeas, quinoa, leeks, mushrooms and nuts as their base ingredient while desserts will turn to the natural sweetness of fruits rather than refined sugar.
 
Though the cooking techniques used will remain predominantly French, some will reflect elements of culinary traditions unique to Japan – such as how marinades and seasonings are prepared.

GO

At GO, the freshest bounty from land and sea – including lobster, abalone and the finest Japanese beef – are sliced, seared and served up on two expansive teppanyaki grills table-side.
 
Each of the two teppanyaki grills occupy separately enclosed spaces within Wadakura to offer optimum privacy for groups of up to 6 and 8.
 
Ideal for hosting private gatherings and impressing your guests with the masterful culinary performance of our seasoned chefs.

Grand Kitchen

Lounge Bar Privé

Royal Bar

SUSHI KANESAKA

At his Marunouchi outpost, Chef Shinji Kanesaka directs a top-flight team of some of the city’s most skilled celebrants of sushi.
 
Having garnered a Michelin star with his first Sushi Kanesaka in Tokyo’s Ginza district, he went on to debut in Singapore before setting up his second Tokyo sushi outpost inside Palace Hotel’s Wadakura restaurant.
 
Here, Tokyo sushi is at its best.

TATSUMI

An intimate six-seat tempura bar, Tatsumi is one of our most popular restaurants and plates up some of the freshest seafood from Tokyo’s famed fish market in a delightfully cozy alcove off of Wadakura’s main dining room.
 
Seasonal selections delicately prepared by master tempura chefs are served alongside seasonal salt pairings to enhance the natural flavors of the day’s offerings.
 
Pair your course menu with the special 1-1-1 sake made exclusively for Palace Hotel Tokyo by the famed Hakkaisan brand for the perfect palette cleanser.

The Palace Lounge

Wadakura