I was invited by a respected gourmet friend for a miraculous second visit to Quintessence.Once again, it was an extraordinary dining experience that exceeded my expectations.The first thing that impressed me was the glass of champagne. On this day, it was Jackson, and I was amazed by the quality from the very first sip. The pairing with the dishes was exceptional, heightening my anticipation even before the first course.Chef Shuzo Kishida, who supervised the cooking for the drama "Grand Maison Tokyo," approaches ingredients with sincerity, maximizing their flavors. His dishes create an emotional impact not through flashy presentations, but through the careful layering of cooking techniques, aromas, temperatures, and textures. With each plate, I felt the depth of Chef Kishida's culinary philosophy and skill.The standout dish for me was undoubtedly the goat's milk bavarois. I was thrilled to encounter this dish again, and I was moved by its rich yet surprisingly light texture. The Provence olive oil and salt enhanced its sweetness, while the textures of the lily bulb and macadamia nuts were exquisite. This dish, representing the restaurant, lingers in my heart no matter how many times I enjoy it.From the eggplant and caviar tartare to the couscous with clam bouillon, the Karatsu sea bream, Megumi duck, and even the dessert, every dish was of high quality, and the emotional journey continued until the very last plate.The service from the staff was also outstanding, with attentive guidance and detailed explanations of the dishes. The comfortable distance they maintained made the experience even more special, allowing me to truly savor the time spent with the food.Since photography is not allowed inside the restaurant, I was able to engage deeply with each dish, enjoying a luxurious time that appealed to all my senses. This is a restaurant that remains in my memory rather than just in records. I look forward to visiting again in a different season, as it has become one of my favorite places.【Menu for the Day】- Kasugodai (Sea Bream)- Kuruma Ebi (Tiger Prawn) / Green Asparagus / Soup- Goat's Milk Bavarois / Provence Olive Oil / Lily Bulb / Macadamia Nuts / Salt- Eggplant and Caviar Tartare / Squid / Brioche- Beef Prosciutto / Zucchini / Dried Tomato / Fritters / Red Onion / Green Chili- Couscous / Clam Bouillon / Scallop / Caviar- Karatsu Sea Bream / Mushroom / Sour Bouillon / Fried Corn- Megumi Duck / Lily Bulb Galette- Cocoa Sorbet / Black Cherry- Macaron / Mascarpone / Almond / Passion Fruit / Sweet Orange- Freshly Baked Pineapple Tart / Earl Grey- Meringue Ice Cream / Noto Sea Water Spray- Almond Cookie