Beige Alain Ducasse

Everything is so beautifully presented. This place is so worthy of the hype! Delicious, delicious, delicious!! The maître d, Fabian, was very knowledgeable on all the dishes we ate, the sommelier Aoyama paired my wine perfectly with my meal. Thank you to the both of you. You made our dinning experience very special. Merci beaucoup!! 😊

Dining here was an exquisite experience that delicately balanced French culinary tradition with Japanese seasonality and finesse. The dinner course I enjoyed was a thoughtfully curated journey through texture, flavor, and artistry. The amuse-bouche was playful yet refined—delicate choux pastries paired with crispy cheese tuiles, topped with marinated seafood and mousse. Each bite was a burst of umami and creaminess, beautifully presented on black stones that hinted at Japanese minimalism. Next, a vibrant green pea mousse sat atop tender peas, finished with a drizzle of aromatic oil. It was a celebration of spring on a plate—light, silky, and subtly sweet with a savory undercurrent. The white asparagus dish, bathed in a rich saffron-hued sabayon, was a highlight. The sauce was airy but intense, clinging to the perfectly cooked asparagus and leek, creating a harmony of sweetness and warmth. The grilled white fish with seasonal vegetables was simple yet expertly executed. The vegetables retained their bite and flavor, while the fish was moist and kissed with char. A green herb sauce grounded the dish in freshness. The main course—a tender, pink-centered cut of beef—was luxurious. Paired with a silky shallot puree, a rich jus, and a visually stunning vegetable spiral, it was deeply satisfying both in flavor and visual appeal. For dessert, a refreshing strawberry sorbet cleansed the palate, followed by a luxurious chocolate square adorned with golden floral patterns. It was elegant, bittersweet, and the perfect finale. Service was impeccable, discreet, attentive, and precise. The atmosphere was calm and sophisticated, letting the food take center stage😍

The food was delicate and delicious, and the ambiance was wonderful. The sauce for the shrimp appetizer was especially impressive. I’ll probably come back again next time—very satisfied!

It was a rainy Sunday afternoon when we came for lunch. Sitting by the window, overlooking the main Ginza street and the shoppers with their open umbrellas added to the memorable lunch we had here. The scallops were a spectacular way to start the meal, and this was followed by a fabulous fish: the nodoguro, which was firm yet succulent. I also had the pork which did not disappoint: firm texture while remaining juicy. We ended the lunch with their signature chocolate dessert. The sommelier introduced a good white CDP which went very well with the meal. An experience that must be repeated.

1. Food appearance: outstanding 2. Food tastes: fresh/ just at the very right points/ Really Creative 3. Environment: elegant/ Modern/ Spacious/ right amount of delicacy 4. Service: Every Servicer has warmed smiles that make me feel delightful. Explain every dish clearly 5. Really good for celebrating or anniversary

I had good experience from the staff, they were kind and responsive, one of the staff even I haven’t I chose cheese plate, he still introduced every type of cheese to me. Environment was very cozy and open space. I decided to treat myself to have a Michelin Star meal at my Tokyo break, I just thinking "it has to be great." however, my main dish that I have a first bite, my facial expression gets so embarrassed, it was very very salty, I told to the staff, he help me changes the someone, still not that good, a bit disappointed. But I don’t mind to give another try for the next time.

We enjoyed afternoon tea during our Tokyo trip at the beginning of the year. Would love to go back for their lunch and dinner menu!

I had a truly special experience at Beige Alain Ducasse in Tokyo. The elegant atmosphere complemented the exquisite dishes, each prepared with meticulous attention to detail. The professional service from the staff made the meal even more memorable, leaving me with unforgettable memories.

For a Michelin I certainly expected more from the food. The quail dish was the best part of my actual course set. But truthfully the best part of the entire dinner was the comp pre-dessert palate cleanser of fig sorbet w fog marmalade. It was the one thing that made me say wow. Everything else really lacked any punch or intrigue. Perhaps the restaurant name was intentional? The rum baba cake for dessert had a massive overdoing of a rum pour over that didnt absorb into the cake, it just left a messy pool. The rum selection made a terrible pairing, endless better rum flavor profiles for this. Service nevertheless was impeccable and they were incredibly professional yet maintained personality. The ambiance was beautiful and classy with a great view. But I came for the food. Meh.

Service and food met our expectations for a 2 Michelin stars restaurant. We got the window seats, the view was beautiful. We had the Chef's Menu, it was about 5 courses plus dessert. It was a great birthday meal.

Situated above the Chanel store in Ginza, Beige stands as a distinguished two-Michelin-starred establishment that promises an unparalleled dining experience. The restaurant exudes an ambiance reminiscent of Chanel's iconic colors, complemented by captivating views of the city skyline that further elevate the overall atmosphere. Throughout the evening, the service remained exemplary, characterized by unwavering attention to detail and commitment to guest satisfaction. Opting for the Signature course menu proved to be a gastronomic haven through the summer's seasonal delights. Each course showcased a harmonious blend of flavors and aesthetics, meticulously curated to tantalize both the palate and the eyes. The impeccable timing of each dish's arrival only heightened the dining experience, ensuring that every element was captured to the fullest potential. In summary, Beige not only delivers on its Michelin-starred reputation but exceeds expectations, offering a symphony of flavors, aesthetics, and service that culminates in a truly memorable culinary experience.

The better half doesn't ask for much so when she does, it's pretty much a yes. She knew I wanted to go to some Michelin restaurants when we were in Japan so this was like killing two birds with one stone so to speak. Right from the start when you enter the ground floor doors to check in you see the private elevator doors just shining from the custom patterned doors which is so Chanel as it is saying style and class. The detailed clean waiting area and what a nice touch using the camellia flower which is synonymous with Chanel for the button of the elevator. Our expectations were running high. The hostess, called for the elevator to take us up (they stagger the reservations so you will never go in the elevator with anyone else) we rode it up and when the doors opened we were greeted. They asked if they could take the better half's coat and seated us by the window which was very nice as we took in the view while drinking champagne. They put a bottle of special hand sanitizer on the table as well as custom Beige envelopes to hold our masks. This is the kind of service that goes beyond my thought process but makes so much sense as I would of put it in my suit pocket. Yes gentlemen must wear jackets. I suggest wearing a suit jacket so you don't stuck by the elevator seating. If you ever went to a French restaurant and you got the table near the bathroom or kitchen doors, there is probably a reason for that so dress appropriately. We were then given two menus, the prefix and the a al carte. We chose one of the two prefix menu options starting at 12,000 yen p/p along with wine pairing. They have little tables to set your things like purses, man bags, etc. Nice touch as you don't want your Chanel bag to be placed on the floor right?!?!?! The better half loves her bubbly so we ordered some champagne while taking in the view. The one disturbing thing and they probably do this for show is that they cut the slice of bread right by your table so you hear this sawing noise. Side note their freshly baked bread and butter tasted amazing. (they give you a total of three different types of bread throughout your meal. Side note, sprinkle some of the salt on the butter and your taste buds will thank you). The first appetizer or starter as they call it was a caramelized chicory marinated kinmedai and a cured ham with winter cabbage both on crackers which was nicely presented sitting on top of hot stones. The flavors came out with every chew. The second starter was some kind of puree like texture with bits of fish and tiny little popcorn sprinkled around the top. The better half was wowed as she thought it was really smart putting the popcorn as it gave what would have been that puree like dish texture and the small amount of salt from the popcorn gave it a little more depth. I was like please bring the next dish as I didn't share the same appreciation for it. Does that make me uncouth? The third starter was a seared scallop that had beetroot and cauliflower and a nice puree. The presentation wowed me and the taste blew me away. It was certainly better than the second starter almost like don't worry we got you Ward. The scallop was done to perfection as you would expect went well with the beets and cauliflower. This came with the first wine pairing which paired really well. I'm not a white wine drinker but this wine tasted really good, had good legs to it and of course paired nicely to the dish. For the main entre we both ordered the meat over the fish, hindsight we should of ordered one of each to experience both. Next time??? Anyways, the meat was Japan's steak which was seared nicely on the outside and the inside was just tender. I know there was daikon and something else, I want to say like a schmaltz or confit type puree. The steak was just melt in your mouth and so tasty but I had to sprinkle some salt on it just a smidget. My mouth is salivating just thinking about it. We had another wine pairing and of course this one was a red and while it was nice but not as good as the white or maybe the white just paired better. I don't know and who am I to say anything as I am not French nor a wine snob, I mean wine connoisseur. Last but not least we had a choice of three different desserts and once again we chose the same one; Chocolate Camellia. It was perfectly shaped like the Chanel Camellia logo. The depth of this dessert was mind blowing. I had to take small bites to try to comprehend the layers of flavors and texture. The staff from the hostess, to the many wait staff they have were all very polished, professional and knowledgeable of the food and the wine pairings. The elegance of the restaurant is a perfect pairing of Chanel and Ducasseism. This place certainly has Michelin written all over it and I'm sure Lagerfeld himself would approve. So the skinny on how to make a reservation. Click on the link https://www.tablecheck.com/en/shops/beige-tokyo/reserve

Beige by Alain Ducasse is couture for food. From the moment you walk in you're reminded of everything the house of Chanel represents. Reservations with deposit are required and men are requested to wear a collared shirt but they are quite accommodating and will provide a fitted blazer if needed. Interiors are beige but if you look closely the details are amazing. Authentic silverware and mother of pearl butter knife. Nice city view from high up at the flagship Ginza store. The menu includes expert interpretations of selections from land and sea. The menu changes seasonally. It's mainly price fixe and you choose an appetizer, an entree or two, cheese and dessert. Some entrees are additional pricing. We tried the braised ox cheek, grilled tuna, poached lobster, red beef and roasted Meishantan pork. Refer to the latest menu. Various amuse bouche provided through tout the meal. For dessert we tried the signature Ducasse chocolate, baba rum, and coconut strawberry composition. Service was excellent. I loved their cold bottled tea pairings. Selection of cheese was fantastic. Overall high end food couture experience that is quintessential Chanel.

This is the first time I visit a Michelin star restaurant. We booked it for lunch in early May 2024 to celebrate my daughter's college graduation. Our family was kind of looking forward to this event/meal base on the good reviews from various resources (Youtube, Michelin guide, etc). The ambiance is nice with good view of Toyko's skyline. Service is..., how can I explain it...it doesn't feel warm. Maybe it is a 'Chanel' thing. When each course is served the server does explain what the ingredients are (in a very low tone). I was afraid to ask if she can speak a little louder due to the quietness of the environment. I order the 'signature' course which include 3 entrées. My daughter order a smaller course which included 1 entrée. Since she always loves duck dishes, she pick the duck entrée as the main entrée. The 'signature' course also include the duck entrée. I must say the HUGE HUGE HUGE disappointment is the duck entrée on its menu. Or maybe it is just on that particular day at that particular time the chef just doesn't know how to make it not rubbery for the 'signature' course and main entrée. My daughter and I was kindly instructed by the server which side is the sharp side of the knife before hand since I am sure others had made mistake. However, when we cut into the duck meat, we still have doubts that if we are corrected. At the end we just have to chew into it, realizing that it is still rubbery, we kind of have to swallow the meat thinking that how can they serve this to customers. Given that it is a Michelin star French restaurant, we are very disappointed that Beige doesn't know how to do a good duck dishes. It ruined the whole dinning experience we have with a Michelin star restaurant no matter how good the rest of the ambiance/service Beige have reached. They should really take the duck dishes off the menu. If it wasn't for that duck entrée, I probably would still say I have an enjoyable experience with good food and the price is in-par with other Michelin star restaurant. With inconsistent quality of the meal, and no flexibility to switch out the bad ingredients, I would say it is not worth the $$$$.

TRUE RATING: 3.5 Beige was beige. Dishes were as expected, beautiful but with flavors that didn't stand out. Like many reviewers before me, I feel I could have spent my money elsewhere and enjoyed better food for less dollars. The servers were warm and accommodating but there were some hiccups - how does one forget to ask if I wanted coffee or tea with my dessert, maybe the description of the dessert was so detailed that they forgot in the process. Doesn't matter, we won't be back.

i've had beige on my "to try" list for the longest time because well, i love chanel. known as the "chanel restaurant", the interiors is high-ceilinged with "quilted" windows to mirror the signature chanel flaps, tweed chairs, and black, gold and beige accents. this was my first time at an alain ducasse restaurant, and rest assured, it won't be the last. we opted for the 4-course lunch which included appetizer, main, dessert, and coffee / tea. also included were amuse-bouche, table breads, and chanel chocolate medallions. plenty of food for the both of us. we decided to order different items off the menu so we can share. we both opted for fish for the main and both were so different yet so good in its own way. appetizer i had the lobster bisque but switched with bf for the duck. i'm normally not a duck person but it was really good! and the dish was basically a work of art. the finale was the dessert. i got the hazelnut praline (which was amazing b/c i love ferrero rocher), bf got the baba (which was a serious presentation in itself). and they even took time to write "happy birthday alice" on my dessert :) it was truly an unforgettable experience! special thanks to the gm for the wonderful hospitality and taking such great care of us.

***Ginza's Beige Alain Ducasse features a Coco Channel designed/influenced dining room that fits perfectly with Ginza's high-end shopping district; the food is classically prepared French cuisine that is satisfying but not very creative or impressive*** Ginza is Tokyo's version of Rodeo Drive. One major street in Ginza features one big name and luxurious clothing and accessories store after another. Ginza feels like a big city though. While Rodeo Drive's upscale boutiques are located in mostly small buildings, Ginza features very tall city buildings. One of those tall buildings is home to Beige Alain Ducasse, which reflects Ginza's luxury brands as well as its city look. Beige Alain Ducasse sits on the top floor of the Chanel building so that you get a high-up view of the city as well as a luxurious dining room that is influenced by Chanel. The dining room is nice with a great color scheme of light and natural colors that blend together very well. There are also high ceilings as well as nicely upholstered furniture in both the dining room and the waiting room. It is a very luxurious room too with white tablecloth and sharply dressed servers. For lunch, Beige Alain Ducasse features a few options--more lunch friendly prices with a small number of courses and smaller portions or a more elaborate and indulgent tasting menu. The tasting menu started with great gougeres--warm pastries with a great salty cheese flavor. The first course was a classic French dish of French glazed vegetables. Similar to one of Patina's (Los Angeles) signature courses, this course revealed great root vegetables, greens and members of the onion family nicely cooked (and with a lot of care) so that they are tender while still retaining their natural flavor. The dish was made more indulgent with a topping of the braising liquor used to cook the vegetables and shaved black truffle. Overall, it was a course of perfectly fine vegetables, but it was not particularly contemporary or memorable. Next was a generous portion of flaky and moist Japanese white fish that was served with a creamy and lemon flavored bearnaise sauce. It was a lot like the vegetables course; it was a well cooked and prepared plate of food, but there are so many restaurants putting out more interesting and delicious food. The main course was veal topped with black truffles and veal jus. The veal came with a fresh salad and a simple roasted potato. The veal had the texture of a pork chop so it was slightly tougher than some would like for the main course of a high-end French meal. That being said, it was moist and nicely seasoned and the glaze of veal jus was rich and indulgent. Also, like the fish course, the portion size of the veal was very generous. Dessert was one of Alain Ducasse's signature items. It was a chocolate praline mousse pyramid. The center was a creamy and light chocolate praline mousse that was topped with a dark chocolate glaze and crunchy hazelnuts wrapped in great caramel-flavored hard candy. It was a satisfying dessert though I do think the presentation was more memorable and fun than the flavors and textures. The meal ended with really good macarons--a sweet caramel macaron and a very satisfying and more local feeling green tea macaron. The macarons were very fresh (not cold like you often get). The macarons also had light and crispy tops with soft, chewy and moist centers. The green tea flavor was very prominent (one of the best macarons I have ever had). There were also chocolates that featured the Coco Chanel emblem as the final bite. Service was very gracious and good. The food came out at a nice and even pace and the whole staff was extremely professional, polished, polite, and welcoming. Prices are high. Beige Alain Ducasse is priced similarly to top fine dining restaurants in San Francisco, Chicago and New York though I would say the quality of the food, the variety of ingredients and the creativity would be a noticeable notch below top high-end restaurants in those cities. Beige Alain Ducasse serves satisfying French cuisine, but the food was not as memorable as what I had at L'atelier de Joel Robuchon in Roppongi and prices are fairly similar (Beige is probably slightly less expensive). I did enjoy Beige Alain Ducasse much more than Mix in Las Vegas, which is also an Alain Ducasse restaurant. You are likely to have a satisfying French lunch or dinner at Beige Alain Ducasse, but there are significantly better French and Japanese restaurants in Tokyo at the same or even lower prices. I am not sure what the parking situation is.

Food was okay. Servers and Maitre-D(? the french guy) were very nice and friendly! And they speak English as well. They can answer for our any detailed questions and are very professional. But you can find so many and much better restaurant at this price range in Tokyo. And I prefer Bistro Benoit in Aoyama than Beige(Much more reasonable price too). Both are by Alain Ducasse. But this is "Restaurant", Benoit is "Bistro". So the Baige is more upscale and you should dressed up nicely. And as the authentic restaurant, they will serve some cheese at the end of the end after dessert, upon your request. You should keep some room for cheese. We had a great experience at this restaurant, but food could be better for the price range.

I was so excited to come to this restaurant that has mostly rave reviews and is a collaboration with Chanel. We arrived to the modern elevator that whisked us up to the dining room. Upon entering I felt like we had made the wrong decision. The atmosphere was just a little stale. The music playing sounded like it was playing out of tin can speakers and it was mostly empty. We ordered from the three course menu and all the food was fine, but I agree with Anthony N that nothing was that impressive. The asparagus dish to start was simple and nice, the beef as the main was not as good as I had hoped considering they were serving Japanese beef. Dessert was disappointing as the tea souffle was rather bland and their signature chocolate Chanel dessert was very one note. Dinner was expensive (like everything in Tokyo) and around $200 a person. I would not recommend this with all the fabulous dining options in Tokyo, you can definitely find something better!

We had a great time here, food was good. However 2 stars are taken off because, 1. We received the wrong cake in our take-out bag, we got charged 2 drinks (cafe, evian) water which we did not order, my mistake for not taking a closer look at the bill as we were in a rush to head back. If those two mistakes did not happen, then I would give Beige a 4 out of 5.

Food is as wonderful as you'd expect. Actually its better than that. Service is skilled and exemplary. I defy anyone to dislike this on any grounds other than the price is high. But its actually great value.

Crazy about the world of Chef Alain Ducasse. Especially I love the cuisine by Chef Kei Kojima. Would like to join there again.

Didn't do the restaurant but went to Le Jardin de Tweed terrace which offers a small collection of cocktails, champagne, and a small menu from Beige Alain Ducasse. I just went and had some wine. All they offered was "red" and "white" and they had to "research" to find out what is was. Basically I felt like I was at a really relaxed rooftop terrace perfect to have a relaxing chat with a friend that served an above average airplane menu. Not bad. But could do more with this place. Would go again if I needed to escape the crowds and have a beer (not the wine!)