ESqUISSE（ESqUISSE） - Ginza(French)

ChefLionel Beka - A Master Craftsman Who Elevates the Power of Ingredients into Culinary Art

Born in 1976, from Corsica, France. After turning 20, he pursued a career in cooking and became a sous chef at "Maison Troisgros" at the age of 26. In 2006, he was appointed chef when "Cuisine[s] Michel Troisgros" opened, marking his arrival in Japan. In 2012, he became the executive chef of "ESqUISSE." Since 2013, he has consistently received a two-star rating in international guidebooks. His diverse sensibilities, showcased through photo exhibitions and book publications, lead to the creation of gentle yet exquisite dishes.

Food "Rich Flavors Enhanced by Various Herbs and Spices"

The culinary roots of chef Lionel Becker, who grew up in the south of France, are inspired by the aromas brought by the Mistral wind that blows over the Mediterranean. Enjoy the rich flavors that highlight various herbs and spices.

Drink"Exquisite Pairing by General Manager Eiji Wakabayashi and His Team of Sommeliers"

In 2022, the book "The Path to Super Sommelier" was published. In 2023, I received the Best Sommelier Award from "Gault & Millau 2023." In 2024, I was awarded the Sommelier Award in the "Michelin Guide Tokyo 2025." I continue to share the joy of wine through various media, including television. With my skillful wine advice, I beautifully enhance the dishes of Lionel Beccat and create a rich experience at Esquisse.

Space"Refined 'Comfort' in a Simple and Open Space"

In the simple and open space, soft natural light streams in during the day, beautifully enhancing the dishes. At night, the chic lighting deepens with time, warmly illuminating the table and inviting guests into a cozy warmth. The atmosphere reflects the wind, sunlight, and nature itself, and every detail, from the tableware to the cutlery, is meticulously calculated with a keen aesthetic sense. This space transforms the high status of a grand maison into a refined sense of "comfort."