Esquisse

Corsican chef Lionel Beccat’s delicate approach to cooking is reflected in his dishes at Esquisse. It’s even reflected in the restaurant’s earthy decor—which is dominated by soft tones of ivory and beige, with beamed ceilings and sections defined by soaring curtains. The provenance of produce takes centre stage, as Beccat’s menu is defined by his travels throughout Japan to visit farmers and deepen his understanding of and connection with the country’s culinary culture. As such, the menu changes daily, with the only consistency being Beccat’s reverence for ingredients and flawless techniques. Wine is taken very seriously at Esquisse, where a team of sommeliers is led by the restaurant’s general director Eiji Wakabayashi, who once served as the chef sommelier at Tokyo’s revered Taillevent Robuchon.

Tatler Tip

General director Eiji Wakabayashi, formerly the chef-sommelier at Taillevent Robuchon, is an award-winning sommelier that leads the team at Esquisse. This only means that the restaurant offers an exquisite wine menu and stellar service that make for memorable experiences.