Alain Ducasse and his executive chef, who works for more than ten years with him, have imagined for you exquisite recipes which will make you feel transported to France. The light and subtle tastes are inspired by Ducasse’s unique culinary vision. The finest French produce are accompanied by carefully selected local and seasonal vegetables, sea products, poultry and meat. Each and every detail, from the tableware to the ingredients, from the wine pairing to the taste and flavour of the meals harmoniously combine to create an unforgettable experience.

 

I’m glad to welcome you at Beige. We will share with you our own interpretation of French cuisine, our passion for the genuine tastes of Mother Nature exhilarated by the most sophisticated techniques. We aim at making you feel the incredible array of tastes, flavours and textures this French contemporary cuisine can offer.

Alain Ducasse

As the guests step in the lounge, their eyes are attracted by the comfortable club chairs and the regularly changing paintings and photographs featured on the walls. In the dining room, reigns the same atmosphere: soft colours and lights make it particularly peaceful and welcoming. Materials – wood, copper, lacquer – and lines create a sense of sophistication through sobriety.

 

 

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  Shujiro Kono

  General Manager
  While in Japan Hotel School in 2012, he won the 5th place (category “Students”) of the “Coupe Georges Baptiste”. He started his career at Café Aimée Vibert, then went to Crown at Palace Hotel Tokyo and later on to Sombreuil. In 2018, he won the 2nd prize of “The Under 29”, a competition organised by the Association for the Promotion of French Restaurant Culture & Liaisons. He joined Beige Alain Ducasse Tokyo in 2019 as Maître d’Hôtel, then became Dining Manager before being appointed General Manager in April 2022.
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  Akihico KAMIOKA

  Executive Chef
  Akihico’s first experience took place at Ostral, L’Embellir and Benoit. In 2010, he went to work in France at Alain Ducasse’s country inn, La Bastide de Moustiers where he experienced vegetable-based cuisine using vegetables picked every morning from the on-site vegetable garden. He also worked at La Grenouillère with Alexandre Gauthier, in Northern France. He then returned to Japan in 2012 to join Beige Alain Ducasse Tokyo, as sous-chef of Kei Kojima. In March 2023, he is appointed chef of Beige Alain Ducasse Tokyo.
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  Thomas GÉRARD

  Pastry chef
  After finishing a hospitality school in North of France, Thomas Gérard started to work in Paris at Tante Louise, a Bernard Loiseau restaurant, then at the Maison Rostang. After several trips to Japan, he eventually settled here in 2019 as pastry chef at Dominique Bouchet restaurant in Ginza. He became the pastry chef of Beige Alain Ducasse Tokyo in 2022.