ESQUISSE

2021.06.21

French chef creates comprehensive art with Japanese ingredients

Lionel Beccat, a longtime executive chef of Michel Troisgros in Tokyo, offers a healthy contemporary cuisine, combining French cooking techniques and traditions with Japanese ingredients that people in Tokyo love.

According to him, “cuisine is a comprehensive art that humans can realize only by mobilizing all five physical senses.”

Beccat, born and raised in the south of France, finds inspiration for his cuisine through the scent of citrus fruits and herbs carried by a mistral that blows from the Mediterranean Sea.

In 2019, Esquisse was refurbished, where the team works as a unit to realize Beccat’s vision, which includes everything from cuisine to service.

► Vegetarian meals are available. Kindly request at the time of booking.

Try!

Lunch course ¥11,000, ¥15,400, ¥19,400

Dinner course ¥22,000, ¥27,500 (tax included, service charge not included)