Kamakura vegetables have become synonymous with our Executive Chef, Kei Kojima; these, together with carefully selected Japanese ingredients – a wealth of seafood, Meishan pork from Ibaraki, milk-fed veal from the Oakleaf Farm in Hokkaido – and top-quality ingredients available only from France – foie gras, chicken from Bresse, lobster from Bretagne – are used lavishly to produce cuisine that is at the same time both traditional and modern. The full, rich flavors painstakingly developed, together with their simplicity, leave a deep and lasting impression.
The interior décor was designed by Peter Marino, the designer in charge of CHANEL boutiques all over the world. The table ware uses a variety of materials – chinaware and crystal of course, but also silver and gold, the warmth of wood, copper, rubber and lacquer. Items produced by traditional European and Japanese craftsmen been selected to presence the ‘simple and elegant’.
Shujiro KonoGeneral Manager
While a student at Japan Hotel School in 2012, he was selected to represent Japan in the student division of the “Coupe Georges Baptiste”, a competition to determine the world’s best French cuisine service technique, and won 5th place in the world. He started his career in AIMEE VIBERT, then Crown at Palace Hotel Tokyo and Sombreuil. In 2018, he participated in the “Under 29”, a service competition organized by the Association for the Promotion of French Restaurant Culture (APGF) & Liaisons, and won the second prize. He joined Beige Alain Ducasse Tokyo in 2019 as a maitre d’hôtel, then worked as dining manager before being appointed General Manager in April 2022.
Kei KojimaExecutive Chef
Beginning his career as a cook at the age of eighteen, he subsequently trained under Michel Guérard, Alain Chapel and Pierre Gagnaire during his experience in France started in 1988.
Working together with Alain Ducasse and his right-hand man Franck Cerutti for more than 10 years at Le Louis XV Alain Ducasse in Monaco, Kei also was the Sous-Chef for 3 years.
Alain Ducasse says about Kei: “the Japanese chef who understands and carries out my culinary philosophies better than any other chef in the world”. After returning to Japan with this experience and technique, Kei became the Executive Chef at Bistrot Benoit in 2008.
Since April 2010, the Executive Chef of Beige Alain Ducasse Tokyo.
Thomas GÉRARDPastry chef
After finishing a hotel school in the Ardennes – France, Thomas Gérard continued his training in pastry making in Paris at Tante Louise by Bernard Loiseau then at the Maison Rostang. After several trips to Japan, he finally settled there in 2019 as pastry chef at Dominique Bouchet Tokyo in Ginza. He became the pastry chef of Beige Alain Ducasse Tokyo in 2022.
Diners Club has a partnership with DUCASSE PARIS since June 2010 to promote Japanese Food Culture and preparing the various privilege for Card Members.