Located on the first floor of Garden City Shinagawa in Kitashinagawa, Tokyo, is the renowned French restaurant "Quintessence." This Michelin three-star establishment is famous for its chef, Kishida, who is also known for supervising the Grand Maison Tokyo.The restaurant offers tables for two and four, along with two private rooms. If you wish to take photos, I recommend reserving a private room, as photography is allowed there.The luxurious and high-quality atmosphere is conveyed through the restaurant's logo and signage.You will first be presented with the menu, which is playfully blank. The only option available is the omakase course priced at JPY 38,500.◯ Spring Sea Bream and Girolle Mushroom Sablé This amuse-bouche is served in a finger food style, allowing you to pick it up and enjoy it in one bite. On a base of fragrant sablé, spring sea bream and carefully prepared girolle mushrooms are layered, finished with chives. The delightful texture and aroma of the sablé harmonize beautifully with the delicate sweetness of the spring sea bream and the umami of the girolle mushrooms. The temperature when it enters your mouth is just right.◯ Shrimp and Green Asparagus Soup This soup features a concentrated shrimp broth topped with espuma. You mix it as you enjoy. Chunks of shrimp and asparagus are generously included, allowing you to savor the flavors and textures of the ingredients while the shrimp broth and soup blend together for a deeper taste.◯ Goat Milk Bavarois A specialty of Quintessence, the goat milk bavarois is paired with fresh olive oil from Provence, lily bulbs, and sliced macadamia nuts, with Guérande salt providing a sharp finish to the dish. Following the recommendation to scoop from the bottom rather than stir, I understood the cleverness of this dish. There was no trace of the typical goat milk flavor; instead, it offered a clean and refreshing taste, with the Guérande salt enhancing the experience. It was surprisingly light, gliding smoothly down the throat, and paired perfectly with a special wine crafted for Quintessence by Hirakawa Winery, creating a wonderful marriage of flavors.◯ Eggplant and Caviar On a hot, fried brioche, you’ll find fried eggplant, cold scallop and cucumber tartare, topped with caviar. As you break it apart, the crispy brioche enveloped in rich butter aroma combines with the juicy textures of the scallop and cucumber, while the refined saltiness of the caviar creates a perfect balance. The juiciness of the eggplant adds to the overall harmony of this dish.◯ Zucchini and Beef Prosciutto This dish features zucchini fritters seasoned with sun-dried tomatoes, layered with beef prosciutto. Beautifully arranged on top are slices of green chili and red onion. While one might expect the heat from the fritters to melt the prosciutto, this beef prosciutto stands out with its unique texture and flavor, enhancing the meatiness when combined with the fritters. The spiciness of the green chili and the aromatic flavor of the red onion add a pleasant accent, enriching the taste. The zucchini fritters, infused with the umami of sun-dried tomatoes, were surprisingly juicy and delicious.◯ White Asparagus The white asparagus is sautéed without boiling, rolled in breadcrumbs and Comté cheese. Topped with finely chopped red clams and fragrant mushrooms, the moment you bite into the white asparagus, its rich sweetness and tender texture burst in your mouth. The aroma and richness of the Comté cheese and breadcrumbs, combined with the crunchy texture of the red clams and the fragrance of the mushrooms, leave a luxurious aftertaste. This dish was truly impressive, including its approach to the white asparagus.◯ Red Snapper The skin of the red snapper is crisped in a frying pan, while the inside is cooked to a perfect gradient, leaving it rare in the center. The contrast between the light, snack-like texture of the skin and the incredibly moist and tender flesh, bursting with the quality fat and juiciness of the red snapper, was simply outstanding. The sauce, combining the deep richness of dried mushrooms and the freshness of Italian parsley, enhances the flavor of the red snapper. The accompanying fried corn puree, coated in corn flour, bursts with a sweet aroma and crispy texture. This dish exemplified the high level of Quintessence.◯ Yamato Haibara Beef Bavette This dish features bavette from the Yamato Haibara beef, a brand from Nara Prefecture, marinated in red wine and aromatic vegetables before being grilled. Accompanied by lily bulb pancakes, the sauce is made with red wine and Armagnac. The grilling gives it a sweet, fragrant crust, and the meat is explosively juicy, with a richness that feels light on the palate. The lily bulb pancakes, with their softness and the deliciousness of the rosemary and salt in the batter, were exquisite.◯ Black Cherry and Chocolate Sorbet While granita is often the go-to for palate cleansers, this dish shows a strong commitment to refreshing the palate. The chocolate sorbet, rich in cocoa flavor and slightly bitter, has a smooth texture, while the luxurious acidity of the black cherries and their generous chunks create an adult dessert. It reset my taste buds perfectly before the main dessert.◯ Passion Fruit Macaron At the base is a macaron shell, topped with mascarpone cream, and finished with a sauce of passion fruit and sweet summer oranges. The richness and refined sweetness of the mascarpone cream, combined with the crisp texture of the macaron shell and the balanced acidity of the passion fruit and sweet orange sauce, is simply wonderful. Overall, it had a fluffy and creamy texture that was delightful.◯ Baked Pineapple Pastry Topped with sugar-coated Earl Grey, this dessert conceals brown sugar cream inside. The caramelized pineapple is fragrant and skillfully highlights the flavors of the ingredients. The warm temperature and the unique taste reminiscent of Asian cuisine made this dessert truly creative.◯ Meringue Ice Cream Another specialty of Quintessence, the meringue ice cream is made by baking meringue in the oven, then powdering it and incorporating it into the ice cream. Finished with a spray of seawater from Noto, this dessert is the epitome of perfection, encapsulating everything one desires in a dessert. The balance of sweetness and saltiness, along with its refined flavor and smooth texture, makes it an unparalleled dessert.In conclusion, the course included four desserts and was incredibly satisfying. The use of ingredients and the cooking techniques for both fish and meat dishes were truly impressive.The level of culinary excellence and the sophistication of the experience were remarkable. This restaurant has become one of the places I want to revisit when I come back to Tokyo.