BEIGE Alain Ducasse

The story

BEIGE Alain Ducasse Tokyo: French and Japanese Cuisine in Ginza

BEIGE Alain Ducasse in Tokyo runs a French and Japanese kitchen at 10F, 3-5-3 Ginza, Chuo-ku, and holds one Michelin star (2026).

Cooking under Takahiro Noguchi

Head chef Takahiro Noguchi trained in France before returning to Japan, where he worked at Chez Matsuo and became its head chef. He joined the Benoit kitchen in September 2005 as sous chef and took charge of its cooking in April 2011. The team page describes his approach as vegetable-focused and built on the jus-based philosophy of Alain Ducasse. He was appointed chef of BEIGE in April 2026, and the Gault&Millau score of 15.5 (2026) reflects that work.

Pastry and the dessert course

Pastry chef Kenjiro Katada was appointed in 2025 after several years in Tokyo restaurants. He won the Under 29 pastry competition in 2018 and a Galette des Rois contest in 2022. The following year he represented Japan at the competition in Paris and placed third.

Menus and wine

Lunch offers a Déjeuner course at ¥14,000, a Menu carte at ¥20,000 and a Signature chef's selection at ¥35,000. Dinner follows the same Signature format at ¥35,000, with Menu carte options at ¥18,000 and ¥22,000. The wine list leans heavily on Champagne, Burgundy and Alsace, and wine pairing is available alongside private room and private chef services.