【Points】2022 Michelin 2-star Go Emiyo 2021 3 Toque Received Collaboration between Chanel and Ducasse creating a French luxury experience. The chef, Kageko Kojima, who earned the trust of Alain Ducasse, honed his skills in France and other countries. Located on the top floor of Chanel Ginza Building, "Beige Alain Ducasse Tokyo" features a lounge with tweed club chairs and a view of the vibrant Ginza cityscape through the front glass windows. Exciting to see what kind of cuisine awaits! The atmosphere inside the restaurant is adorable, and it's lovely that the staff wear Chanel scarves and ties. Ordered dishes: This time, I chose the chef's course menu where you can select one main and one dessert. The amuse-bouche included scallops, radicchio and cauliflower, abalone with mushrooms from a local farm, hazelnuts from Piedmont, Italy, braised monkfish, polenta and fennel, Provence lamb, white asparagus and blood orange, and Alain Ducasse's Camellia chocolate. Amuse-bouche consisted of two dishes. The first dish was like a mini pizza with foie gras and oranges on a charcoal grill, giving it a delicious smoky flavor. The second amuse-bouche was already a delight! The scallop dish had a generous sauce with a nice aroma of karasumi. The abalone dish was impressive, with thick shiitake mushrooms packed with umami flavor. The hazelnut sauce on the abalone was plentiful, giving a delightful nutty fragrance. We were served three types of freshly baked bread, including rice flour, buckwheat flour, and ciabatta, each with unique flavors. My favorite was the crispy and fragrant buckwheat bread with plenty of butter. It's addictive! The monkfish was topped with plenty of caviar, spring vegetables, and a rich and delicate sauce made only from various fish stocks. The main course of lamb grill was accompanied by white asparagus and blood orange, reflecting the essence of spring. The orange accents throughout the course were lovely! For dessert, I had to choose the Camellia chocolate, a black, shimmering camellia-shaped chocolate loved by Chanel. It was adorable and had a crunchy texture with an elegant chocolate flavor. Enjoyed it with hand-picked herbal tea. All the dishes were elegant and packed with the essence of the ingredients. Thank you for the feast. Check out my other posts too @foodie_ol_diary!

Afternoon tea at Beige Alain Ducasse Tokyo. We splurged a little on the special option that came with canapés and champagne. Starting off with a toast with champagne! Even though my friend and I both don't drink, the non-alcoholic version still lifted our spirits. Then, we were served small pizzas with gold leaf and canapés topped with silver leaf and meat. The taste was so delicious that we couldn't help but smile. We then ordered tea and moved on to the sweets. Each dessert was beautifully presented, not overly sweet, and had a perfect balance of acidity. I had informed them of my dislikes, so they made a slight menu change, but even the ingredients I usually don't like were surprisingly enjoyable. I ordered coffee and cappuccino for a refill and had a great time chatting. Behind the enjoyable experience was the wonderful hospitality, the amazing combination of ingredients and flavors in the dishes, and the balance that made me wonder how they could achieve such perfection. It was a truly surprising and delightful afternoon tea.

Birthday dinner utilizing chestnut and gnocchi appetizer, lobster fish dish, and most importantly, the bread was delicious. The bread is apparently made by the pastry chef before the restaurant opens. I was already quite full by the time the fish dish arrived, but I managed to eat dessert as well. When I mentioned feeling cold, they brought me a blanket. The hospitality was quite exceptional.

CHANEL Ginza's Afternoon Tea at Beige Alain Ducasse on the 10th floor with a view of Ginza starts from 9/1! It is a two-tiered Afternoon Tea with sweets on the top tier and two types of savory options available for an additional cost: Lobster sandwich and Akaushi beef tacos. The comfortable atmosphere makes the tea experience truly blissful. My favorite was the Camellia flower-inspired mango and caramel-flavored sable. Also, their signature chocolate, Carre Chanel, was exquisite. It has a bitter taste with a fruity cocoa flavor and smooth texture. The Afternoon Tea is served from 13:30 to 15:30 and requires a reservation at least two days in advance.

I used the Executive Dining service of the Diners Premium Card and went to the restaurant. Due to certain circumstances, I was in a pinch as cancelling on the day would incur a cancellation fee, so I decided to help a cute person in need. The atmosphere, champagne, and wine choices inside the restaurant were impressive, but the taste of the food was just average. I ended up leaving the dessert. The atmosphere, location, and staff's consideration inside the restaurant were excellent, making it suitable for regular use. However, if you are looking for surprises or intricate flavors in the food, this may not be the best choice. Nevertheless, I think it is still a good option for taking someone who is not accustomed to dining at famous restaurants.

I used it for lunch on the weekend. Take the elevator to the 10th floor from the entrance with a concierge. It is a high-ceilinged open space with a wonderful view of Ginza. The restaurant was fully booked by reservation. I ordered the signature menu. First, there was a carrot and beet appetizer served by the chef. The amuse-bouche was a chickpea and egg ice dish. The appetizer was grilled Japanese flying squid, eggplant, and gold caviar. The pasta was chestnut and pumpkin gnocchi with lobster and corail sauce. The fish dish was roasted red snapper with sautéed mushrooms from Yamanashi Prefecture, Almonds. The meat dish was roasted New Zealand lamb with green asparagus and ratatouille. The palate cleanser was shiso sorbet. The dessert was Callebaut chocolate Chanel and Lucien chocolate. French cheese selection for dessert. Tea sweets with cookies and pineapple pie. Champagne was Moët & Chandon, and the white wine was a recommended French Ultimus Sancerre. The bread was homemade thyme and rosemary focaccia, and the butter was fresh. The cutlery and dishes also shine with attention to detail. Porcelain from Christofle and Jaune de Chrome, both made in France. Enjoy delicious food, drinks, and Alan Ducasse's chocolate in a dreamlike space. It was truly a special experience.

I visited a high-end restaurant called BVLGARI, known for its collaboration with luxury brands, and had Italian food. I heard that it was part of Alain Ducasse's group, and they have been focusing on using a lot of vegetables in their dishes recently. The appetizers were centered around vegetables and were very gentle on the body. The vegetables were sweet and delicious. The pasta with lobster bisque was also delicious, with the richness of the lobster coming through without being overpowering. The fish dish was excellent, especially with the mushrooms as a side that paired perfectly with the fish and sauce. The overall balance of flavors was great, with a mix of light and bold seasonings. The main course was a red beef sirloin, which was outstanding, especially with the mushrooms. The dessert, a chocolate dish, was visually stunning and delicious. It was my first experience dining at a high-end restaurant in Japan, and it was fantastic. Thank you for the wonderful meal.

I have made reservations several times only to be unable to go due to COVID, but finally this day came... I went up to the CHANEL boutique upstairs. The view of Ginza was beautiful, and the service was fantastic! Of course, I had to have the chocolate dessert from Alain Ducasse. I chose the chocolate cake. The portion was large and I was full. Next time, I want to try the afternoon tea or visit the rooftop terrace.

Family dinner. Came here about a year and a half ago with 3 people and things have changed a bit. Before, I might have taken a different elevator on the parking lot side, but the button wasn't the Coco logo...? This made me a little disappointed. I chose the 25,000 yen chef's recommended course. The bread was delicious with brioche and baguette. The amuse-bouche was refreshing with ice, and the two appetizers were surprisingly delicious. The squid was firm and tasty. The lobster was plump and the gnocchi was chewy. The two appetizers alone justified the 25,000 yen course. The beef was also delicious, with two different cuts that left an impression. It was a simple but flavorful seasoning that fully brought out the taste of the beef. However, there was no dessert trolley this time... I remember being able to have seconds with the dessert trolley when I came before. When I asked the staff, they said the pastry chef had changed recently... The Camellia was also different in shape from before, which was a bit of a shock for me... The taste was good, but the impact, including the presentation, was different. Japanese ingredients were used in the dessert, and I felt that eating here should be about classic French desserts and presentation... The toilet seemed to have changed from before, becoming narrower and losing the perfume that used to be there, which was a bit disappointing... Overall, the French cuisine is reasonably priced, but the specialness, including the presentation, was what I liked, so I felt very disappointed. The taste and quality of the ingredients were excellent, so it was a shame.

The incredibly delicious spiny lobster is truly the best. It's fluffy, sweet, and every part is delicious. When I went the other day, I was really full, but this time I chose a course where I could select my own dishes, so the portion was just right, and I had a wonderful time.

Beige Alain Ducasse Tokyo @ Ginza A French restaurant named after the legend of French cuisine, Alain Ducasse. Located on the 10th floor of the CHANEL building in Ginza. The restaurant was renovated in April this year, and the chef has been replaced by Chef Ueoka, who previously served as the sous chef. It has two Michelin stars. The interior is luxurious, decorated with CHANEL furnishings. The tables, which used to be covered with tablecloths, are now uncovered to showcase the quality of the table. The drinks are all very expensive. I was prepared for this, but it may have been the most expensive meal I've ever had. I opted for a glass of simple Moet champagne. This time I chose the Menu Carte, a 16,000 yen course. First, before the amuse-bouche, there was a dish titled "Greetings from the Chef." It was a bite-sized delight of roasted turnips and carrots, coated with vegetable paste and nuts. The nutty flavor complemented the carrots well. The amuse-bouche consisted of olive oil ice cream with kombu broth-cooked winter melon, chickpeas, and tomato jelly. A refreshing taste with a summery touch. The winter melon flavor permeated. There were two types of bread. The first was focaccia with herbs and olive oil, perfect for snacking. The second was a baguette type, a sturdy bread that paired well with the meal. For the appetizer, I chose grilled fresh squid with eggplant caviar. Three large slices of squid were delicately and boldly cooked. The eggplant sauce had a tangy and deep flavor that matched well with the squid. The pickles on the side were all of high quality. The fish dish was roasted red snapper with fondant of fennel and roasted onions. The steamed red snapper was slightly overcooked, but still fluffy. The fennel fondant had a good aroma and a strong sweetness, incredibly delicious. My friend opted for the additional charge for blue lobster, which looked incredibly delicious (he said it was the highlight of the day), and I regretted my shellfish allergy more than ever. The main course was roasted Japanese beef with crispy polenta and shallot confit. The quality of the meat was superb. It was flavorful with a good balance of fat and a hint of red meat taste. It was also tender. I've never had polenta this crispy before, but this side dish was excellent. The wine pairing was also good. The palate cleanser dessert was shiso ice cream. An intense shiso flavor that truly stands out. It instantly refreshes your palate dominated by alcohol. The main dessert was their signature dessert, Chanel Le Chocolat Alain Ducasse Tokyo. It was beautiful from the presentation. A dessert with such refined craftsmanship being served in a restaurant was impressive. The chocolate mousse contained caramel sauce, buckwheat seeds, and a crispy layer made from black rice, providing a delightful texture and incredibly delicious taste. The cocoa ice cream served alongside was like a super cocoa that would make a chocolatier run away barefoot. It had a high acidity level, and it made me realize that cocoa is a fruit with its intense flavor. The petit fours were cookies topped with nuts and baked pineapple. The way the sweetness of the pineapple was brought out was unbelievable. It was unexpectedly high in sugar content, almost on par with the chocolate. I had tried various drinks and the service was amazing, so I was expecting the bill to be over 40,000 yen, but it was around 32,000 yen per person. It was still expensive, but considering the level of quality, it felt like a great deal. A wonderful dinner! I would love to try their lunch next time. Thank you for the feast! #Beige #AlainDucasse #Ginza #Dinner #Wine #French #Michelin #TwoStars #BlueLobster

My mother wanted to go to CHANEL restaurant for her birthday, so I made a reservation even though I am not a fan of Alain Ducasse cuisine. I found out that the restaurant had been renovated under a new management company, which was mentioned to me on our way out. It was clear to me that the restaurant had declined in quality. The atmosphere had changed with new staff and a mix of tourists and casual customers, which did not suit the upscale vibe. The service was lacking, with minimal explanations and no special touches. The cost had increased while the quality of ingredients seemed to have decreased. The dishes served had a Peruvian and Basque influence, but I felt that specialty restaurants would do a better job. Overall, I was not satisfied with the experience and would recommend going to "L'Estelle" where the former head chef of Alain Ducasse is now. The new concept of "Beige Alain Ducasse" seemed premature, and the restaurant felt like a museum for CHANEL decorations rather than a place to enjoy Alain Ducasse's cuisine. The courses included a vegetable amuse-bouche, a winter melon and tomato sorbet that did not blend well, grilled squid with eggplant caviar lacking in explanation, a sour plum and citrus sorbet that was too acidic, and a chocolate dessert lacking the signature Camellia flower. The herbal tea and palate cleanser presentation that I had enjoyed before were also discontinued. Overall, the experience was disappointing for the price, and I would have preferred dining at a different restaurant. My mother and I left feeling let down by the changes in the Alain Ducasse Group.

I was taken to "Beige Alain Ducasse Tokyo" in Ginza for my birthday celebration. This restaurant has been awarded two Michelin stars in 2022 and is a collaboration between Chanel and Ducasse. Located on the 10th floor of the Chanel Ginza building, the staff provided detailed explanations to help me choose a drink, and the food was delicious. The dishes were beautifully presented, and the Ombré shrimp and green pea gnocchi was particularly tasty. The Ibaraki Prefecture Tsukahara Ranch Ume-yama pork roast was also delicious. I forgot the details of the palate cleanser and Miyazaki mango dessert, but they were both delightful. The Ume-yama pork is a rare breed with only around 100 heads in Japan, and it was a great choice. This restaurant is a place that every girl would admire, and I would love to visit again and even try the original branch in France. #BeigeAlainDucasseTokyo #Chanel #GinzaLunch #GinzaGourmet #GinzaRestaurant #WantToConnectWithGourmetLovers

Visited after a year♡ They celebrated my birthday here! Started with a toast with champagne (MOET champagne). Dom Perignon was 8000 yen per glass! haha After the amuse-bouche, we had caviar on squid ink pasta, lobster and green pea gnocchi (the lobster was easy to eat with the shell removed), roasted red snapper (this snapper was incredibly delicious!! Perfect match with the sauce), and grilled Kobe beef cooked medium rare. Before dessert, we had some cheese as a palate cleanser, followed by shiso sorbet (a unique flavor, as expected!!). The dessert was a CHANEL-themed chocolate with a camellia pattern. Every dish was beyond satisfying^_^!! It was so delicious that I want to come back again before a year passes. They mentioned that you came on the same day last year, right? I was impressed that they could remember from the data✨ The service was also great. Looking forward to the next visit.

Today, I visited BEIGE ALAIN DUCASSE for the first time in a year. I had the course menu, starting with a glass of champagne followed by an amuse-bouche of salmon and turnip with a basil and coconut sauce. The second dish was winter melon with cream cheese, topped with a slightly sweet and sour tomato sauce and olive oil. The third dish was grilled squid with eggplant, gold caviar, and a white sauce. The squid had a nice texture and was delicious. The fourth dish was lobster with gnocchi made from potatoes and green peas, all covered in a rich lobster sauce. The fifth dish was roasted sea bream with cabbage, mushrooms, and a firm, fresh-tasting sea bream. The sixth dish was grilled Kobe beef with shallot confit, cooked perfectly and served with a flavorful French steak sauce. We also ordered a cheese platter with Roquefort and Camembert. The eighth dish was a decadent chocolate dessert, the best chocolate I've ever had at this restaurant. The ninth dish was a refreshing shiso sorbet, followed by cookies, chocolate, and baked pineapple for the tenth dish. The restaurant has a high ceiling and offers a unique and fresh atmosphere with a great view.

Celebrating a special occasion with French cuisine in Ginza, which I don't usually visit. Feeling nervous~. While everyone around me seems relaxed, I'm sitting there fidgeting and feeling small, hunched over haha. I chose the a la carte dinner at Brefix. It's nice that you can choose from appetizers, fish, meat main dishes, and dessert. Grilled cabbage and carrots were the first course. It was an amuse-bouche served outside of the course menu. I couldn't quite catch the sauce, but the vegetables were cooked to retain some raw texture, and the sweetness was noticeable. It was a good appetizer that went well with wine. Next was the winter melon and olive oil ice, another amuse-bouche outside of the menu. It consisted of tomato puree with edamame, winter melon, and olive oil ice on top. Mixing them together, the sweetness of the tomato, winter melon, and olive oil ice blended well. The vegetables in all the following dishes were delicious. The first course was a blanched Japanese flying squid with eggplant caviar. The grilled squid had a perfect balance of tenderness and a touch of rawness in the center. The eggplant paste and caviar sauce underneath added a nice touch to the sweet squid. The side vegetables were marinated in a pickle-like sweet and sour sauce, providing a refreshing taste. The fish main course was a poached red snapper. It was tender and moist, complemented by the roasted onions' sweetness. The sauce, with the addition of shallots, enhanced the flavor even more. The beef main course was a roast of Japanese beef. The meat was delicious, but nothing out of the ordinary. The black pepper paste on the sauce added depth to the meat's flavor. The roasted polenta with a corn paste was a sweet and crispy side dish. Before dessert, we were served a palate cleanser of shiso sorbet and grapefruit marmalade. Mixing them created a refreshing reset for the palate. For dessert, there was Miyazaki mango sorbet with grilled mango. The mango was soft and sweet, with a hint of passion fruit acidity. Although I was full, I managed to finish it. The petit fours included cookies made with rice flour and a delicious chocolate. The pineapple at the end provided a refreshing finish. Although cheese was recommended, I had to skip it due to being full. Overall, the experience was delightful, with a mix of French and Japanese influences in the cuisine. The dishes focused on enhancing the natural sweetness of the ingredients with elaborate sauces. It was a rare and enjoyable experience, and I might even try to recreate some of the dishes at home. The menu, including the off-menu items, offered a good variety, and while the wine was a bit pricey, the value for the quality of the food, ambiance, and location was excellent. Thank you for the feast!

Tokyo business trip. My schedule allowed me to have a leisurely lunch, so I decided to try out the restaurant I had been curious about, Alain Ducasse. It's a two-star French restaurant located on the upper floors of the Chanel building in Ginza. I ordered the 12,000 yen lunch course. The meal started with a gentle vegetable-centered amuse-bouche. The appetizer plate featured a lightly smoked soft-boiled egg with morel mushrooms. The fish dish was red snapper with fondant and roasted onions. The meat dish was roasted domestic beef with polenta and confit shallots. For dessert, there was a chocolate dessert with vanilla mousse, rhubarb, sansho pepper, and lemon. The dishes were beautifully presented, well-combined, and of high quality. The ambiance, with high ceilings and a Chanel-like interior, added to the elegance of the lunch experience.

Chanel Building's two-star French restaurant on the top floor. The ambiance is elevated with Chanel's world view, such as tweed sofas. I opted for the prix fixe course with a choice of appetizer and main course. - Amuse-bouche: Grilled turnip and carrot with a nutty and herbal sauce, a fragrant dish. - Bread: Focaccia followed by baguette. - Amuse-bouche 2: Soft-cooked winter melon, tomato sauce, olive ice. Refreshing. - Appetizer: Grilled baby squid a la plancha, tender and sweet. The eggplant sauce and morel mushrooms are delicious. - Main Course: Roasted lamb loin, tender saddle meat roasted with little gaminess, light but full of lamb flavor, perfectly cooked. Grilled green asparagus and a light, watery ratatouille that pairs well with the lamb. - Palate cleanser: Mint sorbet for a refreshing touch. - Dessert: Coco Chanel, a rich chocolate mousse with crunchy grains and a hint of salt for accent. - Petit Fours, post-meal drinks: Watermelon, shortbread, chocolate. The hospitality and atmosphere, along with the food, make it a perfect place for a special occasion.

On the 10th floor of Chanel Building is Alain Ducasse. The entrance is separate from the shop, with a private entrance. The receptionist lady was wearing a Chanel tweed jacket, which was a nice touch. Even the elevator buttons had the Chanel logo, creating a delightful Chanel atmosphere. This day happened to be Mother's Day, so there were more women dining. The ambiance is perfect for a girls' night out, with a slightly elevated seating area that offers a view of Ginza. They offer a signature course, but the main style is a prix-fixe where you can choose dishes a la carte. I opted for the amuse-bouche, a choice of 3 dishes (one appetizer, one fish dish, one meat dish), and a dessert course. The appetizers, fish, and meat dishes had various options, making it hard to choose. I enjoyed a rose champagne (Perrier Jouet Blason Rose) while making my selections. The amuse-bouche was a finger food with turnip, carrot, and vegetable puree, as well as a combination of soy milk, tomato, Campania, and olive ice cream. The olive ice cream was surprisingly delicious! The appetizer was Grilled Squid with Eggplant Caviar, beautifully presented and delicious. The fish dish was Sautéed Bonito Tataki with Seasonal Vegetables and Seaweed Sauce, perfectly cooked with a hint of seaweed flavor. The meat dish was Roasted Domestic Beef with Crispy Polenta and Shallot Confit, juicy and flavorful. I also enjoyed a selection of French cheeses, a sorbet palate cleanser, and a dessert of Chanel Cake from the Alain Ducasse Tokyo workshop, which was rich and delightful. The wine pairing was perfect, with a variety of wines complementing each course. It was a blissful experience, and I had a wonderful Mother's Day celebration with my mom. I look forward to visiting again in a different season!

SIGNATURE Amuse Bouche, Aoriika a la Blanche Eggplant and Gold Caviar, Carabinero Gnocchi with Potatoes and Green Peas, Roasted Red Snapper Cabbage Etuvee with Morel Mushrooms Grilled Kobe Beef, Roasted Shallot Confit, Calle Chanel Le Chocolat Alain Ducasse Tokyo Workshop Chocolate

I had a 12,000 yen lunch (excluding drinks) and was more satisfied than I expected. I managed to enjoy the dessert at the end! The taste and service were great, and I think it's worth the price to enjoy it at CHANEL overlooking Ginza! Please refer to the following video posts as well! Lunch course: [link] Sweets only (Camellia Chocolate): [link] Weekend lunch reservations were a 2-month wait, so I recommend planning ahead!

Ginza's Michelin 2-star French restaurant "Beige Alain Ducasse Tokyo" reopened on April 8th, 2004, in collaboration with the luxury fashion brand Chanel. The restaurant has expanded its table seating, removed tablecloths, and added background music. Located on the top floor of the Chanel Ginza building, "Beige Alain Ducasse Tokyo" offers a stylish and elegant ambiance. The elevator buttons even have a Chanel design. The club chairs with tweed patterns, typical of Chanel, provide a view of the Ginza streets from the window seats during lunch. I enjoyed a non-alcoholic sparkling wine for ¥1300 on a lovely holiday. The course menu includes options priced at ¥25,000, ¥16,000, and ¥12,000, with a lunch course available for ¥12,000. The meal consisted of finger foods, small appetizers, focaccia, bread and butter, a choice of 4 starters, a choice of 7 main dishes, a palate cleanser of blood orange sorbet, a choice of 3 desserts, coffee, and small sweets. The dessert "Chocolate Chanel" from Alain Ducasse Tokyo's workshop was a highlight with layers of chocolate mousse, salted caramel mousse, and chocolate ice cream. The restroom was also stylishly designed with Chanel ties for men and Chanel bags for women. Overall, it was a delightful and memorable dining experience at Beige Alain Ducasse.