Finally, I managed to secure a reservation at the three-Michelin-star restaurant, Quintessence. I visited on a weekday.I was handed a pristine white menu that expressed the desire for guests to enjoy the freshest seasonal ingredients, and the culinary journey began.It was unfortunate that photography was prohibited outside of the private rooms, but it allowed me to focus entirely on the food.- Finger Food - Soup with Squid and Shellfish Essence - Specialty: Goat Milk Bavarois - Dish with Mussels and Mushrooms - Zucchini Fritters topped with Beef Prosciutto - Couscous with Truffle - Fish Dish: Isaki - Lamb Dish - Puff Pastry - Macaron - Meringue Ice Cream - Herbal Tea The specialty Bavarois was something I had seen at Gran Maison Tokyo, and I thought, "This is it!" Its smooth texture and perfect balance of saltiness paired beautifully with the olive oil, making it incredibly delicious! I realized this is what it means to savor salt.The Isaki fish was cooked at a low temperature in the oven, resulting in a semi-rare texture with a crispy skin, and it was absolutely delightful.The meringue ice cream for dessert was smooth and offered a unique taste and texture I had never experienced before.At the end, I was able to arrange the drinks I had and take a photo.The staff was plentiful, and the service was pleasant and exceptional.I hope to visit again someday.