BEIGE ALAIN DUCASSE TOKYO - TableCheck

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DRESS CODE / 连衣裙代码
▶Please refrain from visiting the restaurant in casual clothing (shorts, sandals, etc.). Jackets are required for gentlemen.
　请不要穿着休闲服装（短裤，凉鞋等）来餐厅。男士需要夹克
▶If there is no availability showing please call us directly on ＋00 81 3 5159 5500 as we may be able to help.
▶Please inform us if you wish to use our parking.
▶Please let us know if you have any food allergies or special requests for special occasions (birthday, business meeting, etc.)
▶The children are welcomed from 12 years old and more.
▶Please contact us directly for reservations of 7 people or more.
▶No smoking is allowed inside the restaurant.

※「Le Jardin de tweed」 will be closed at the end of October. We provide Afternoon tea at the lounge of restaurant.

For inquiries
Tel: 03-5159-5500
E-mail: info@beige.co.jp　

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The five talented and creative chefs will prepare each individual dish of the high-end courses with a level of passion unrivalled in the industry. Courses will be served with an assortment of sakes from breweries around Japan eloquently paired to each dish.

≪menu≫
Sea scallop, butternut, bonito vinegar
Jean Philippe Blondet - Alain Ducasse at the Dorchester, London (☆☆☆)

Cooked wheat bread and wood mushrooms, crushed sorrel
Dominique Lory – Le Louis XV – Alain Ducasse à l’Hôtel de Paris, Monaco (☆☆☆)

Kue fish marinated with shio kōji in the fireplace, fennel and mikan
Kei Kojima – Beige Alain Ducasse Tokyo (☆☆)

Roasted fillet of beef, agria potato and seaweed, iodized condiment
Jocelyn Herland – Restaurant le Meurice Alain Ducasse, Paris (☆☆)

Citrus composition

Chocolate from our Manufacture in Tokyo, coffee and buckwheat
Douglas Oberson – Ducasse Paris Corporate Chef pâtissier(☆☆)

¥40,000(Pairing drinks and tax are included, service charge is not included)

The five talented and creative chefs will prepare each individual dish of the high-end courses with a level of passion unrivalled in the industry. Courses will be served with an assortment of sakes from breweries around Japan eloquently paired to each dish.

≪menu≫
Sea scallop, butternut, bonito vinegar
Jean Philippe Blondet - Alain Ducasse at the Dorchester, London (☆☆☆)

Cooked wheat bread and wood mushrooms, crushed sorrel
Dominique Lory – Le Louis XV – Alain Ducasse à l’Hôtel de Paris, Monaco (☆☆☆)

Kue fish marinated with shio kōji in the fireplace, fennel and mikan
Kei Kojima – Beige Alain Ducasse Tokyo (☆☆)

Roasted fillet of beef, agria potato and seaweed, iodized condiment
Jocelyn Herland – Restaurant le Meurice Alain Ducasse, Paris (☆☆)

Citrus composition

Chocolate from our Manufacture in Tokyo, coffee and buckwheat
Douglas Oberson – Ducasse Paris Corporate Chef pâtissier(☆☆)

¥40,000(Pairing drinks and tax are included, service charge is not included)

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