If you're interested in this restaurant, be sure to save it!I visited Quintessence, located about a 13-minute walk from Kitashinagawa Station. ⭐️This French restaurant has been awarded three Michelin stars for 19 consecutive years and is also famous for supervising the cuisine in the TV drama "Grand Maison Tokyo." ✨I usually start with a reel post, but I thought it would be better to thoroughly read about the dishes at Quintessence first, so I decided to begin with a feed post instead. ✨I will include details on how to make reservations and other information in the caption of the reel post!Quintessence means "essence" and focuses on three key elements: Produits (ingredients), Cuisson (cooking techniques), and Assaisonnement (seasoning). ✨Owner-chef Shuzo Kishida earned three Michelin stars at the young age of 33 in November 2007, making him the youngest to do so in the "Michelin Guide Tokyo 2008." ⭐️ He continues to evolve and create a new form of "Cuisine Contemporaine" (contemporary cuisine) while aiming for the "next generation standard," captivating many fans!**Amuse** A small finger food: At the bottom is a sablé, with fresh tomato in between, topped with a pig's trotter terrine (Terrine de Pied de Cochon), and garnished with green chili and red onion.**Chilled Soup** Topped with a clam broth granita (sorbet), with water eggplant and squid inside.**Goat Milk Bavarois** Softly set fresh goat milk from Kyoto, topped with lily bulb and macadamia nuts, served with olive oil from Provence and Guérande salt. It's best enjoyed without mixing too much, allowing you to savor the simple flavors of salt and olive oil—this dish is a signature of Quintessence! ✨**Hot Appetizer** Japanese wild mushrooms, Akayamadori, wrapped in a thin choux pastry and baked to a fragrant crisp. The sauce is made from mussels and broth, enriched with butter and garlic, whipped into a light foam that beautifully complements the dish, enhancing the natural flavors of the ingredients.**Foie Gras Terrine with Crepe** Cold foie gras terrine served on a thin crepe, accompanied by caramelized cucumber, kohlrabi, and hazelnuts. ✨ You roll it up yourself to finish! The sweetness of the caramel and the savory flavor of the smooth foie gras create a quintessential French taste, with the crunchy texture of the cucumber adding a delightful contrast. ✨**Black Truffle (from Australia) with Couscous** Couscous cooked in broth, mixed with Comté cheese, pressed and crisped on both sides, layered with chopped scallops and sea urchin. ✨**Sea Bream** Sear the skin in a piping hot frying pan until crispy, then finish cooking in the residual heat of the oven. ✨ The sauce made with dried mushrooms and Italian parsley pairs wonderfully with the sea bream's flavor. The side dish is a corn puree wrapped in corn powder and fried, providing a crunchy texture and creamy sweetness that was absolutely delicious.**Aigamo Duck (from Aichi)** Aigamo duck breast roasted in the oven to a beautiful color, alternating between roasting and resting. ✨ The sauce is flavored with red wine and Armagnac. The side dish features sautéed spinach on a tart made from almond powder.**Sorbet** A citrus sorbet made with white wine and hebezu, with cut Shine Muscat grapes inside. A refreshing palate cleanser!**Watermelon Blancmange** Topped with watermelon flesh and sauce, with coconut blancmange underneath. ✨ The fresh watermelon and the smooth, gently sweet blancmange were delightful.**Puff Pastry** A dessert of semi-dried prunes and almond cream wrapped in puff pastry and baked. ✨ The crispy texture and refreshing flavors of melon and mint provide a nice accent.**Specialty** Meringue ice cream! ✨ Freshly whipped meringue is baked in the oven to create baked meringue, which is then powdered and used as sugar in the ice cream—a truly elaborate dish. The smooth and gentle sweetness is exceptional.The excitement of wondering what dish will come next from the blank menu and the excellent service made for a wonderful experience! It was a great meal! ⭐︎