BEIGE ALAIN DUCASSE TOKYO

The titular chef of Beige Alain Ducasse has more Michelin stars among his worldwide restaurants than you can count on your fingers. This particular restaurant, which opened on the streets of Ginza in 2004, is a collaboration between him and the fashion brand Chanel. The space was designed by the same person that designed the brand’s top boutique stores, and exudes class at every turn. The Japanese chef who was entrusted to the running of the kitchen is Kei Kojima. A master of French cuisine in his own right, he delivers contemporary French dining with quality Japanese ingredients as the base. This means dishes such as Hokkaido veal grenadin with ravioli and artichokes, seasonal vegetable pies, hearth-cooked tai fish, and seared white asparagus with duck foie gras and blood orange.