EAT | Haute cuisine at Beige Alain Ducasse Tokyo

EAT | First of 2015's New Initiatives to Be Held This Month

Four "Collection Beige" Haute Couture Dining Events Announced for the Year

At "Beige Alain Ducasse Tokyo," the restaurant on the top floor of the Ginza Chanel Building, "Collection Beige," a haute couture dining experience that gathers rare ingredients not typically used, will be held on a schedule of four times a year. The first installment, "Spring Collection," will take place on Friday, April 17th, and Saturday, April 18th.

Text by KAJII Makoto (OPENERS)

Executive Chef Kage Kojima Crafts Dishes Like Haute Couture

Meats raised with the blessings of nature and human kindness, seafood shaped by the power of the rough seas, and abundant vegetables where freshness and resilience coexist—The kitchen at "Beige Alain Ducasse Tokyo" receives exceptional ingredients daily from producers both in Japan and abroad.

Executive Chef Kage Kojima has had many memorable encounters with ingredients throughout his over 30-year culinary career in France and Japan. Driven by a desire to "express the profound emotions evoked by these precious flavors, born from the collaboration between nature and humanity, without compromise," he meticulously selects the finest ingredients for "Collection Beige," held seasonally to highlight their unique essence.

Beige Alain Ducasse Tokyo | Collection Beige

A Curated Selection of Exquisite Seasonal Ingredients from Around the World

For "Collection Beige," ingredients sourced from Alain Ducasse's trusted producers in France, those used in prestigious restaurants like "Le Meurice" in Paris and "Le Louis XV" in Monaco, and rare produce from dedicated artisans across Japan are flown in exclusively for each two- or three-day event, four times a year. Chef Kojima then crafts them into a special, haute couture-like course.

The inaugural "Spring Collection" features "Ozaki Beef," a world-renowned Wagyu brand from Miyazaki with only 30 heads produced monthly, highly sought after by top chefs globally; "Asparagus" from the South of France, prized for its exceptional sweetness and tenderness; wild "Morel Mushrooms" harvested in their brief season; house-roasted "Chocolate" from Ducasse's atelier in Paris; and specially selected "Gyokuro" and "Matcha" teas.

Wine Pairings to Complement Each Dish

Additionally, an optional wine pairing is available, offering the perfect accompaniment for each dish. For "Collection Beige," Gérard Margeon, the head sommelier overseeing wines for all of Alain Ducasse's restaurants worldwide, selects wines that harmonize exquisitely with each creation.

"Collection Beige" First Edition: "Spring Collection"
Theme: Wagyu, Asparagus, Morel Mushrooms, Chocolate, Gyokuro, Matcha
Date: Friday, April 17th & Saturday, April 18th
Price: Lunch ¥20,000 (Optional Wine Pairing ¥10,000)
Dinner ¥30,000 (Optional Wine Pairing ¥20,000)
*Prices are per person

＜"Collection Beige" Schedule and Themes＞
Spring Collection: April 17th (Fri), 18th (Sat)
Theme: Wagyu, Asparagus, Morel Mushrooms, Chocolate, Gyokuro, Matcha
Summer Collection: June 26th (Fri), 27th (Sat)
Theme: Blue Lobster, Abalone, Sea Urchin, Okinawa Mango, Tahiti Vanilla
Autumn Collection: October 16th (Fri) - 18th (Sun)
Theme: Autumn Flavors of Paris – Autumn Menu from "Le Meurice Alain Ducasse" Paris
*Executive Chef Christophe Saintagne will visit Japan
Winter Collection: December 4th (Fri), 5th (Sat)
Theme: White Truffles

Beige Alain Ducasse Tokyo
3-5-3 Ginza, Chuo-ku, Tokyo
Chanel Ginza Building 10F
Tel. 03-5159-5500
www.beige-tokyo.com