Located a 12 to 15-minute walk from Kitashinagawa Station, Quintessence is a renowned French restaurant. Despite its course and drink prices exceeding JPY 60,000, it remains one of the most popular French dining spots in the country, with a steady stream of visitors. It has been recognized as one of the top 100 French restaurants in Tokyo from 2021 to 2025, as well as receiving Tabelog Gold and Silver awards from 2017 to 2026.Photography is only permitted in private rooms, so if you wish to capture the dishes, it's advisable to book a private room. For the second seating starting at 8:30 PM, you might find availability for online reservations through the Omakase site.Here’s the menu we enjoyed:-----------------------------◾️ Finger Food We started the course with a finger food featuring a terrine of pig's trotters combined with summer vegetables like tomatoes. The acidity was surprisingly pronounced, stimulating our appetites.◾️ Clam Broth Granita This creative dish features clam broth turned into granita, hiding water eggplant and squid underneath. The deep umami of the clams combined with a refreshing acidity created a perfect balance, leaving us eager for the next course.◾️ Goat Milk Bavarois A signature dish of Quintessence, the goat milk bavarois is simply seasoned with lily bulb, macadamia nuts, olive oil, and a touch of salt, allowing the rich and creamy flavor of the goat milk to shine through without any strong aftertaste.◾️ Baked Mussels and Matsutake Mussels and a type of mushroom called Matsutake are wrapped in choux pastry and baked. The butter sauce is transformed into an espuma, adding a rich depth and a unique texture that melts in your mouth.◾️ Foie Gras Terrine Wrapped in Crepe This dish features foie gras terrine, hazelnuts, kohlrabi, and cucumber wrapped in crepe, reminiscent of Peking duck. The sweetness is subtle, allowing the rich fat of the foie gras and the crisp texture of the cucumber to shine.◾️ Roasted Couscous with Comté Cheese Couscous cooked in broth and mixed with Comté cheese, then baked to a crisp, showcases the meticulous effort typical of French cuisine. The rich aroma of black truffle, combined with the umami of scallops and sea urchin, made it delicious!◾️ Sautéed Sea Bream The sautéed sea bream, with its skin perfectly crisped, is paired with a sauce of mushrooms and Italian parsley. The moist and tender sea bream, along with the fresh sauce, was wonderful, and the accompanying grilled corn polenta was exceptional.◾️ Sautéed Aigamo Duck The main dish of the day was sautéed Aigamo duck, raised with care at a butcher shop in Toyohashi, Aichi Prefecture. The sauce, made with Armagnac brandy, offered a sweet and rich caramel-like aroma that maximized the duck's flavor!◾️ Hebesu and Shine Muscat Sorbet A refreshing palate cleanser, this sorbet combines the crisp aroma of Hebesu with the sweetness of Shine Muscat.◾️ Watermelon and Coconut Blancmange This dessert features coconut blancmange topped with watermelon flesh and sauce. The balance of the watermelon’s fresh sweetness and the rich creaminess of the blancmange was exquisite.◾️ Baked Almond Cream Pie This dessert, made with semi-dried prunes and almond cream wrapped in pie crust, is enhanced by a refreshing melon and mint sauce, making the crispy pie crust and sweetness delightful.◾️ Baked Meringue Ice Cream The course concluded with a rich and deep baked meringue ice cream, combining bitterness and sweetness.-----------------------------With top-notch service, ambiance, and an excellent selection of wines, this restaurant offers an experience that is hard to find in everyday life. I highly recommend a visit.Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet
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