What matters most of all to Kei Kojima, our Executive Chef, is his ingredients. He is always thinking about how best to bring out the natural flavors of each ingredient, so that they can be enjoyed at their tastiest. In the kitchens of Beige Alain Ducasse Tokyo are gathered the pick of the finest foods from all parts of Japan and from France.
À LA CARTE - Lunch & Dinner -
Our wine list is put together under the supervision of Gérard Margeon, who oversees the wines served in the restaurants of Alain Ducasse around the world, and offers a selection of some 400 wines most complimentary to the cuisine served at Beige Alain Ducasse Tokyo. We will help you choose a wine that matches your palate and expectations. Our chef sommelier and our executive chef worked together to create also three different wine pairings.