Chef Lionel Beccat, a former collaborator with Michel Troisgros at his establishments in France and Tokyo, masterfully blends modern French technique and Japanese flavors in his Ginza restaurant. Esquisse, meaning “sketch” in French, is more than a name. Beccat earned his reputation as a craftsman through his culinary creativity. An artistic theme runs throughout Esquisse, from the bright and airy decor through to the elegant presentation and playfully experimental desserts, which play with its texture.
Its “menu spontane” concept means guests place their trust in Beccat’s creations. The menu changes daily to reflect what’s in season and what is currently inspiring the chef, ensuring each visit will provide a new experience. The courses are complemented by smooth, silky wines, carefully selected by sommelier Eiji Wakabayashi to enhance each dish. Immaculate service, a creative flair and a desire to leave each guest with “luscious memories” have earned Esquisse the title of one of the World’s 50 Best Restaurants.