Beige Alain Ducasse Tokyo

The titular chef of Beige Alain Ducasse holds more Michelin stars across his global empire than most, and his landmark Tokyo restaurant, perched on the top floor of the Chanel Ginza building, reveals similar genes of record-breaking standards. Beige Alain Ducasse is a collaboration between Ducasse and the fashion house Chanel, set to silence any doubt about the Monegasque’s continued brilliance. The restaurant enlisted New York-based architect firm Peter Marino Architect, the same visionary team behind numerous Chanel boutiques, to design the sprawling space, which features soaring ceilings, rich jacquard fabrics (a nod to Coco Chanel's fondness for textures), plush velvet chairs and panorama-framing windows. Ducasse’s preaches the “art de vivre” — the art of living — through gastronomy, and his dishes often are vegetable-forward and low in fat and sugar. This idea is interpreted through the lens of Executive Chef Hideaki Nagaya, who a delivers sophisticated Japanese-influenced French dining by making the most out of local ingredients This means dishes such as Hokkaido veal grenadine with ravioli and artichokes, seasonal vegetable pies, hearth-cooked tai fish, and seared white asparagus with duck foie gras and blood orange. The menu gracefully transitions from vegetable choux, a French pastry filled with vegetable puree, to protein. Japanese techniques, such as kelp-curing seabream, segue into classic French riffs with the use of sauces to season and present. For those who may find French cuisine predictable, gem-like desserts by Thomas Gernard, former chef patissier of Dominique Bouchet Tokyo, make an impression. Highlights include the chocolate praline printed with Chanel’s signature diamond quilting and petite macarons. This is haute cuisine and haute couture as one. Michelin Guide accolades: 2024 - 2 Michelin Star 2025 - 1 Michelin Star