When: Around May last year Where: Kitashinagawa Who: Myself, two friends What: Dinner course Why: I finally visited a restaurant I had long admired.For my 100th review on Tabelog, I was determined to write about this place. Quintessence is notoriously difficult to book, but my friend managed to secure a miraculous reservation for three, so I dressed up and went.As seen in a certain drama, the menu is blank. The anticipation of not knowing what will be served is part of the fun of dining here. Additionally, photography is not allowed; the restaurant encourages you to focus on the food in front of you, which makes you want to take pictures even more.The dish that particularly impressed me was the goat's milk bavarois, which is their specialty. One bite changed my perception. The bavarois itself was incredibly smooth and delicious, but what captivated me even more was the salt and olive oil. The salt enhanced the sweetness of the goat's milk, and the aroma and richness of the olive oil created a dish where the flavors transformed with each bite. This is something that could never be achieved by simply sprinkling salt and drizzling oil. It made me realize just how delicious these ingredients can be.I felt the strength of the salt even more with the meringue ice cream. It wasn't just a rich ice cream; they sprayed a solution of rock salt at the table. The balance of saltiness and sweetness made it impossible to stop eating.The amuse-bouche sable, the large shrimp served mid-meal, and the tender meat for the main course—there's so much to write about that I could go on forever. It's frustrating that some details have faded from my memory.The timing of the dish explanations and service was comfortable, naturally progressing as they observed our pace. When I asked questions, they answered politely, conveying a desire for us to enjoy the meal rather than a sense of tension typical of high-end restaurants. They even arranged a taxi for us when we left, showing their thoughtful service.As we finished our meal and exited the restaurant, Chef Kishida came out to greet us and even took a commemorative photo with us. The night was unforgettable just for the food, but the entire experience, including the warm farewell, made me truly understand why this restaurant attracts so many people.