Esquisse

Fine Dining Restaurant

Tokyo, Japan

About Esquisse

At two-Michelin-starred Esquisse, chef Lionel Beccat weaves together French techniques with Japanese ingredients and sensibilities. His dishes are a study in subtle contrasts and harmonies, where textures and flavours interplay in unexpected ways. For example, kelp-marinated spiny lobster is paired with bitter greens from Kyūshū, fermented raspberry paste, and wild anise foam in an intense wild fennel dashi. Equally intriguing is Beccat's interpretation of turnip and cuttlefish, where each element is carefully prepared to enhance its essence – the turnip poached in its own liquor, the cuttlefish briefly cooked in squid broth delicately enriched with sake lees and fermented butter.

Boasting an impressive selection of about 400 labels, the wine list is centred on France but includes offerings from Italy, Spain, Germany, and even unexpected regions like the Czech Republic and South Africa. Its Champagne and Burgundy sections are a highlight, featuring top domaines and well-aged vintages. Biodynamic wines are well represented, reflecting a commitment to sustainable viticulture. The list also prominently features female winemakers, appreciated for their often delicate, precise, and unembellished styles that pair beautifully with Beccat's nuanced cuisine. For those seeking alternatives, the restaurant offers an extensive sake selection and occasionally incorporates wines from Chile, Portugal, Hungary, and Slovakia in its pairing menus.

Great for

  • French
  • Wine pairing

Esquisse awards

  • 2 Michelin Stars 2 Michelin Stars

Wine team

  • EW
    Eiji Wakabayashi
    Wine Director

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