Quintessence Tokyo

My first visit to Quintessence, one of the finest French restaurants in Japan.This place is supervised by the team behind "Gurumezon Tokyo."The interior reminded me of Gaku, which made me smile.Since photography is not allowed outside of private rooms, here are some rough notes on the menu.The service was exceptionally attentive and swift, leaving me amazed at what top-tier hospitality looks like.Every dish was truly delicious, showcasing a strong commitment to "ingredients," "cooking techniques," and "seasoning."I was surprised to learn that the signature Bavarois was designed to be enjoyed with Guérande salt and extra virgin olive oil, and it was indeed incredibly tasty.This restaurant truly exemplifies what it means to be the best in Japan.I think pairing the wine (or opting for half glasses) would have been a better choice.- Sea Bream Sabre- Cold soup with Aori Squid, celery, and cucumber with herbs- Goat's milk Bavarois- Sautéed mussels with red chicken and a creamy sauce- Foie gras terrine wrapped in hazelnut crepe- Zucchini fritters topped with Wagyu prosciutto- Sautéed Katsuo (bonito) with mashed sauce and corn fritters- Braised Akasawa beef (from Nara?) in wine cassis sauce- Cocoa sorbet- Passion fruit and macaron- Pear pie- Meringue ice cream Less

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. Less

Finally, I managed to secure a reservation at the three-Michelin-star restaurant, Quintessence. I visited on a weekday.I was handed a pristine white menu that expressed the desire for guests to enjoy the freshest seasonal ingredients, and the culinary journey began.It was unfortunate that photography was prohibited outside of the private rooms, but it allowed me to focus entirely on the food.- Finger Food - Soup with Squid and Shellfish Essence - Specialty: Goat Milk Bavarois - Dish with Mussels and Mushrooms - Zucchini Fritters topped with Beef Prosciutto - Couscous with Truffle - Fish Dish: Isaki - Lamb Dish - Puff Pastry - Macaron - Meringue Ice Cream - Herbal Tea The specialty Bavarois was something I had seen at Gran Maison Tokyo, and I thought, "This is it!" Its smooth texture and perfect balance of saltiness paired beautifully with the olive oil, making it incredibly delicious! I realized this is what it means to savor salt.The Isaki fish was cooked at a low temperature in the oven, resulting in a semi-rare texture with a crispy skin, and it was absolutely delightful.The meringue ice cream for dessert was smooth and offered a unique taste and texture I had never experienced before.At the end, I was able to arrange the drinks I had and take a photo.The staff was plentiful, and the service was pleasant and exceptional.I hope to visit again someday. Less

Photography of the dishes is only allowed in the private rooms, so no pictures were taken.The menu consists solely of an Omakase course.I was handed a "blank" menu, which made me excited about the culinary journey ahead.Overall, the flavors are robust and rich.Each dish showcases a unique originality.The way each flavor is crafted, combined, and balanced feels like a total martial arts experience!Personally, I was more impressed by the thoughtfully curated dishes than the main course.- Non-alcoholic champagne for a toast ┗ A perfectly sweet drink.- Appetizer with fish on a biscuit ┗ It immediately conveys the power of a three-star restaurant, feeling like a unique creation!- Hot soup with sweet shrimp and green asparagus ┗ The rich aroma of shrimp broth was delightful!- Bread and butter- Specialty! Goat milk Bavarois ┗ A dish where salt and olive oil take center stage. The salt is quite strong. Three types of olive oil are used, and the flavor changes depending on where you eat it! It’s served in a way that you scoop without mixing.- Mussels with choux pastry and cream- Beef prosciutto with zucchini and semi-dried tomatoes- Australian winter truffle, pressed and baked couscous- Fish dish The Kinmedai (golden eye snapper) is carefully grilled skin-side down. Sauce with mushroom and corn fritters.- Meat (lamb) Cooked for three hours with one minute in the oven and five minutes resting outside? Served with a lily bulb galette!- Palate cleanser Cocoa sorbet with dark cherries Shockingly delicious, the cocoa provided a new taste experience that was truly moving.Now onto dessert.- Macaron shell, mascarpone, and citrus sweet summer cream- Nagano Purple wrapped in pastry Lightened with plum sauce.- For the dessert drink, I chose herbal tea.- Meringue ice cream The flavor is a refined sweetness. Almond powder cookies.- Hyuganatsu soft drink A refreshing soft drink with a nice acidity.- For my birthday celebration, a rose candy sculpture This candy art showcases the highest level of professional skill.The "candy art" is on a different level,truly beautiful and stunning... a breathtaking rose was presented.Stylish and sophisticated,this was undoubtedly a memorable and wonderful experience.While the restaurant is too strict to provide a birthday plate,it seems they can accommodate candy art.After the meal, even though the parking lot was closing,they provided attentive service until the very end.The service from the staff was, as expected, top-notch.It was a wonderful time and a great experience in a lovely space!Next time, I want to take photos in the private room.＝＝＝＝＝＝＝Note:Scores are primarily based on the taste of the food.The atmosphere, comfort, and service of the restaurant also contribute positively to the overall satisfaction.This is my personal perspective, and I strive to write my thoughts candidly. Less

This time, photography was not allowed due to the table seating.Details:Architecture Design (Overall Concept)The visual UX is carefully considered, including the plate's visual UI design, achieving a modern and sophisticated balance based on classic structures.Initialization Module (Amuse-Bouche & Soup)• Amuse-Bouche:A delicate harmony of sea bream, mushrooms, and green onions.• Soup:A superb extraction of the flavors from sweet shrimp and asparagus, showcasing excellent heat source design.Appetizers & Stack (Multi-layer Verification)• Goat Milk Bavarois:Smooth and clean texture.• Mussels:A contrast of textures with choux pastry mounted with shogun mushrooms.• Fried Zucchini and Wagyu Prosciutto:A perfect contrast of physical layers (crispiness and fat).• Couscous, Scallop Tartare, Black Truffle:A high-resolution composition dominated by the aromatic black truffle.Main Process (Core Processing)• Bonito, Corn:Moist cooking that beautifully combines with the sweetness of corn.• Akasawa Beef, Yurie Galette:A rich main dish. The cute plate interface design enhances the overall experience, providing the best UX for both sight and taste.Garbage Collection (Dessert Sequence)• Cocoa Sorbet and American Cherry:A sharp reset with bitter coldness and acidity.• Passion Fruit Macaron, Mascarpone, and Amanatsu:A refreshing acidity from multi-layered flavors.• Pie (Apple, Plum, Ume):Perfect deployment with concentrated fruit flavors, controlled by heat source management.• Meringue Ice Cream:A clean finish that gently shuts down the system.Conclusion:• There were no errors in any of the culinary modules, resulting in a wonderfully tuned course stack from start to finish. Less

I visited the renowned Michelin three-star restaurant, Quintessence.I drove there and used the coin parking located a short downhill walk from the restaurant, in addition to the underground parking available. After 8 PM, it costs JPY 100 per hour, with a maximum of JPY 500, so I recommend this option.The interior has a calm atmosphere, and photography is prohibited except in private rooms.The menu is completely white with no dish names listed, encouraging guests to "enjoy the freshest seasonal flavors."Since it was my companion's first experience with a French course, I informed the staff in advance.They provided detailed explanations of the dishes and how to enjoy them. I appreciated their thoughtful consideration, especially since I was driving and my companion was underage, ensuring that the alcohol used in the dishes was properly cooked off.While there were no extravagant cart services or flashy presentations like at Robuchon, the restaurant allows you to focus on the dishes themselves."The flavors change every second, so please enjoy them right away," was the advice given, and once the dishes arrived, we were encouraged to eat immediately. This meant I hardly looked at my phone and could savor each dish at its best.Each dish was simple yet left a strong impression, and it was the most enjoyable French cuisine I have ever tasted.I was particularly moved by the specialty, goat's milk bavarois.With a simple combination of olive oil, salt, lily bulb, and macadamia nuts, it was truly delicious, and I enjoyed it until the very last bite with bread.The biggest surprise was the fried zucchini.It was incredibly juicy and the best zucchini I have ever eaten.I initially thought the portions might be small, but by the end, I felt perfectly satisfied.However, considering the price range, I didn’t feel it offered high cost performance, which was a slight concern.The estimated dining time was about three hours, but since we were encouraged to eat the dishes as soon as they arrived, we leisurely enjoyed the dessert and finished in about two hours.This time, we ordered non-alcoholic sparkling wine for the toast, water, juice, and two pieces of candy art priced at JPY 2,200 each.The candy art requires a reservation by noon the day before, and instead of a birthday plate, they prepared simple candy art for us.On the day I visited, the course price increased to JPY 41,250 per person, resulting in a total bill of about JPY 105,000 for two.It was a wonderful restaurant where you can slowly appreciate the quality of each dish and the deliciousness of the ingredients without any flashy presentations.I look forward to visiting again in a different season.Non-alcoholic sparkling wine1. Spring sea bream and girolle mushroom sablé ⭐️ A single bite reveals the fish's umami with a refreshing, slightly sour sauce, perfectly complemented by the mushroom flavor!2. Shrimp and green asparagus soup ⭐️ The chunky shrimp were plump and delicious.3. Goat's milk bavarois (with lily bulb, macadamia nuts, olive oil, and salt) ⭐️ An impressive dish. I could eat it over and over!4. Mussels (with choux pastry and shogunji mushroom) ⭐️ The choux pastry soaked in sauce was very tasty.5. Fried zucchini (with beef prosciutto and green chili) ⭐️ The best zucchini I have ever eaten. This dish was my favorite!6. Couscous, scallops, and black truffle ⭐️ The most impressive dish with a generous amount of the largest black truffle I have ever seen.7. Kinmedai (red snapper) (with dried champignon and white wine sauce) ⭐️ The skin was perfectly crispy, and the cooking was superb, with a very tasty sauce!8. Three cuts of lamb ⭐️ I had the loin, tenderloin, and neck, and the neck was perfectly fatty and concentrated in flavor, which was surprisingly delicious!Desserts 1. Cocoa sorbet and American cherries 2. Passion fruit macaron (with mascarpone and sweet summer orange) 3. Apple, plum, and ume pie 4. Meringue ice cream ⭐️ The final meringue ice cream left a strong impression.Food: ★★★★★ Service: ★★★★☆ Atmosphere: ★★★★☆ Cost performance: ★★★☆☆ Would like to visit again: ★★★★★ Less

I made a reservation about two months ago and visited the restaurant. Due to a mistake on our part, we reserved for five instead of six people, but the staff handled it with great care.The course menu featured dishes that felt like French cuisine with a Japanese touch, focusing on the ingredients rather than overpowering sauces. Each dish beautifully highlighted the flavors of its components.The goat's milk bavarois was light yet profound, with a perfect balance of salt that enhanced the sweetness of the milk in a wonderful way. Many of the other dishes also showcased an exceptional mastery of seasoning.The cooking technique was remarkable, especially for the fish dishes, where the crispy skin and perfectly moist flesh left me wondering how they achieved such a perfect balance.Thank you for teaching me the importance of truly engaging with the ingredients and seasoning, rather than just focusing on surface-level flavors. Less

Located in Shinagawa, Gotenyama, Quintessence is a top-tier French restaurant that has consistently earned three Michelin stars in the Tokyo guide. ✨ The restaurant is characterized by its thorough pursuit of three elements: "ingredients," "cooking technique," and "seasoning," crafting a course based on the finest ingredients available that day. It is a renowned establishment that attracts food enthusiasts from around the world. Each dish showcases delicate flavors that highlight the individuality of the ingredients, including a rich soup concentrated with the umami of sweet shrimp, the signature goat's milk bavarois, eggplant with caviar, tartare of brioche and squid, and Wagyu ham. Each plate offers a unique expression, making the entire course a delightful experience. I was particularly impressed by the Mackerel. The exquisite cooking technique resulted in a plump and moist texture, with an astonishingly tender mouthfeel. The fish's inherent refined umami was maximized, and it paired perfectly with the accompanying mushroom sauce. This dish truly showcased the chef's exceptional skill and was the highlight of my meal. The main course, lamb from Rozer in France, was also perfectly cooked, allowing me to fully enjoy the rich flavor of the lamb. For dessert, the cacao sorbet, Nagano purple grape and plum pie, and meringue ice cream were all meticulously crafted, providing a pleasant conclusion to the course. Each dish reflects a commitment to quality ingredients and technique, making it clear why this restaurant has earned three stars. It was a wonderful dining experience that I would love to revisit on a special occasion. ☺️ Less

Total: JPY 42,350 (including tax and service charge)Every time I visit various restaurants, I find it difficult to express my thoughts. The food is undoubtedly delicious and ranks among my top French dining experiences, but the overall saltiness was quite pronounced. It was a different kind of fatigue compared to the rich, buttery classic French cuisine.The combination of ingredients and textures reminded me of my personal favorite French restaurant, abysse (which trained at Quintessence), and aligned with my taste preferences. However, while abysse develops flavors from saltiness to acidity, bitterness, and sweetness, this restaurant was predominantly salty, which was not to my liking. The technical skill required to maintain such deliciousness with mostly saltiness is undeniably impressive, and I understand why it has received three stars.Additionally, while the appetizers relied on a chaotic combination of ingredients, the main dishes of fish and meat were a stark contrast, showcasing ultimate simplicity in both ingredients and cooking techniques. The gap in styles left my palate struggling to keep up.*I have a vague understanding of the incredible cooking techniques involved, but I lack the experience to fully appreciate them, so I cannot comment further on that.----------------------------------------Here are my personal preferences (on a scale of 5) and thoughts on each dish:Dishes I particularly enjoyed:1. Cask of Morel Mushroom Sablé ⭐️⭐️⭐️3 The combination of ingredients and texture was perfect, though the saltiness was slightly overpowering.2. Shrimp and Asparagus Soup ⭐️⭐️⭐️⭐️4 While the saltiness was prominent, the pairing of asparagus and the intense umami of the shrimp was exceptional.3. Goat Milk Bavarois with Salt and Olive Oil ⭐️1 The milk flavor was too strong, and the saltiness overshadowed any deliciousness. This was my first experience of finding a dish so unpalatable in French cuisine that it felt like a struggle to finish. However, I wonder if some might actually enjoy it.4. Eggplant, Cucumber, Squid, Caviar, Brioche ⭐️⭐️⭐️⭐️⭐️5 Despite the many ingredients, each flavor stood out perfectly. While I would have liked some acidity, sweetness, or bitterness, the fact that it achieved such deliciousness with mostly saltiness was truly impressive. The presentation was also stunning.5. Fried Zucchini Wrapped in Beef Ham ⭐️⭐️⭐️⭐️4 Simply delicious. While the flavor was not surprising and somewhat flat, it was so good that I was satisfied.6. Couscous with Scallops, Sea Urchin, and Truffle ⭐️⭐️⭐️⭐️4 The couscous, scallops, and sea urchin were delightful, but I didn’t see the necessity of the truffle. The richness of the truffle seemed to add heaviness amidst the ongoing saltiness.7. Isaki with Mushroom Sauce ⭐️1 I had heard about the incredible cooking techniques, but I lacked the knowledge and sensitivity to discern them. Judging solely based on the sauce, the flavor was too ordinary and the saltiness too strong for me to find it enjoyable.8. Beef with Red Wine and Pepper Sauce ⭐️⭐️⭐️⭐️4 While I didn’t fully grasp the cooking techniques, I could clearly tell that the texture of the meat was different from what I’ve had elsewhere. This new texture alone earned it a high rating.9. Cocoa Sorbet with Cherry ⭐️⭐️⭐️3 10. Passion Fruit and Cheese Macaron ⭐️⭐️⭐️⭐️4 From the appetizer stage, there were dessert elements like sablé and brioche, and I really liked the cohesive texture of this concept. With four desserts served, each one was of high quality.11. Puff Pastry (Mango) ⭐️⭐️⭐️3 12. Meringue Ice Cream ⭐️⭐️2 While I assume it was well-made, it was too simple. Less

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 Less

It seems that it's better to eat without mixing too much, which allowed me to appreciate the simple yet profound depth of flavors.The dish generously topped with Australian black truffles was irresistible, leaving a lasting impression with its aromatic scent.Next, I had a couscous risotto with melted Go-Hole cheese.Hidden beneath the truffles were scallops and sea urchin, creating a delightful explosion of flavors with each bite.For the fish course, I had the sea bream.The skin was perfectly crisp and fragrant, cooked at a high temperature,while the residual heat kept the center tender and rare.The precision of the cooking was truly impressive.The sauce was made by reducing wine from the Jura region of France with aromatic vegetables like onions.The accompanying corn was also very delicious.The roasted lamb from France was served with a fragrant red wine and cassis sauce.I paired it with red wine, but I found that about 60-70% of the meat was fat,which was a bit disappointing.In a high-end restaurant, I had never encountered such a large amount of fat before,so it was surprising in a way.Since the main dish was quite the opposite of my preference, I learned that it’s important to communicate your tastes clearly when making a reservation at a restaurant.For dessert, I started with a dish of cacao and chocolate with black cherry sorbet.Then, I enjoyed a macaron that doesn’t use the traditional filling, which is a unique offering of the restaurant.It was filled with mascarpone cream and the refreshing acidity of passion fruit.The petit four sprinkled with Earl Grey tea leaves was followed by the classic dessert of meringue ice cream.This meringue ice cream, made from the beautiful seawater of Noto, Ishikawa, was incredibly delicious.I savored four varieties and quietly concluded my meal.Wines:Champagne: Jacquesson Cuvée n°746 Extra-BrutRed: Château Lagrange 2009 (Saint-Julien Grand Cru Classé)Although the main dish was disappointing at this high-end restaurant, I thoroughly enjoyed the appetizers and the fish course.Thank you. Less

I had the pleasure of enjoying a wonderful array of dishes at this hard-to-book restaurant.The highlight of the day was the delicately prepared white fish and duck. The duck was quite substantial, but you can request a smaller portion if you prefer.And for the grand finale, there were four different desserts! Each one was beautifully crafted and made with great care, keeping the excitement going until the very end. I highly recommend coming with a good appetite.Every dish that was served was delicate, with exquisite seasoning that highlighted the natural flavors of the ingredients. It was truly delicious, and you could feel the chef's dedication in every aspect of the course.The wine can be enjoyed by the glass, allowing you to pair various types with your meal, which is a delightful feature. Of course, you can also take your time and enjoy a bottle.While making a reservation is not easy, it is definitely worth it.I highly recommend this restaurant for a special occasion or a memorable day with someone important. Less

I made a reservation three months in advance for the OMAKASE experience. I wanted to treat my parents to their first Michelin three-star meal to express my gratitude. I only booked the course without any pairing, but when I mentioned I wanted wine that would complement the next dish, they brought me some, which was satisfying. Honestly, I’m not very knowledgeable about wine, so I appreciated that. For four people, it was around JPY 250,000. We each had about four drinks.A variety of dishes were served, and everything was delicious. The standout was definitely the specialty Bavarois. The combination of sweetness, saltiness, and milk flavor was just perfect.There is a smoking area within the commercial facility.However, after experiencing the top-ranked ramen in Japan (ranked 1-3 on Tabelog) and dining at Quintessence, my enthusiasm for Tabelog (food exploration) has cooled down. I’m writing this review two months after visiting Quintessence.I found myself focusing on the negative aspects of places with high Tabelog ratings or expensive prices, and I’ve come to realize that I’m more satisfied dining at nearby places that offer good value and a relaxed atmosphere where I can smoke. I’ve started to feel that enjoying a bowl of Tanmen from Hidakaya with a bottle of beer is the best way to end the day. I plan to continue my food explorations, but I want to focus on nearby places that prioritize cost performance and enjoy a more sustainable approach. Less

I made a reservation online and had been eagerly anticipating this day with my companions. The Michelin three-star rating raised my expectations for a wonderful experience, but I also felt anxious, wondering, "What if the food doesn’t suit my taste?" and "What if I’m the only one who doesn’t understand what everyone else is raving about?"On the day of the visit, my worries were completely dispelled by the incredible dishes presented to us. It felt like a series of exceptionally delicious plates, one after another, reminiscent of the best dish I’ve had at other restaurants. While it’s common to find a few standout dishes, I had never experienced an entire meal where everything was delicious.The dishes appeared simple yet were bursting with impactful flavors and humor, showcasing the strength of the ingredients and an unprecedented level of deliciousness.As I continued to eat, I felt like my body was ready to dance. (I was swaying a little.) With each dish nearing its end, I found myself thinking, "I want to keep eating, but I’ll be sad when it’s gone." This was a feeling I had never experienced before.Although this was my first visit, I want to assure anyone who shares similar anxieties that there’s no need to worry. A truly moving experience awaits you. Less

I regularly visit Quintessence, and while photography is not allowed in the dining area except for private rooms, the taste speaks for itself—it's always delicious. The signature goat cheese bavarois and meringue ice cream are both outstanding. In June, the soup was still warm, which was perfect for this chilly rainy season. For the main course, we had Kinmedai (red snapper) and beef stew. Personally, I find the fish at Quintessence to be exceptionally good. I wasn't too impressed with the beef in the past (sorry!), but this time it was incredibly tasty. I will definitely be back! Less

In June at Quintessence, the meal began with a sablé featuring spring sea bream. The soup, with lightly cooked sweet and plump shrimp and asparagus, was simply delightful, with an incredible aroma upon serving. The signature goat's milk bavarois, complemented by salt and olive oil, paired astonishingly well with the Les Blancs from Hirakawa Winery, specially blended for the season. The final touch of salt brought out a wonderful umami flavor.Next was a brioche topped generously with caviar, eggplant, and scallops. The marinated eggplant, the tartare-style scallops, and the sweet, toasty brioche created a fun and distinct dish.However, the standout for me was the White Asparagus Viennoise. The asparagus was wrapped in Comté cheese, topped with plenty of red clam and fragrant mushrooms, creating an incredible harmony. I couldn't help but smile at how delicious the red clam was!The beautifully cooked golden eye snapper sparkled, served with a sauce of Vin Jaune typical of Chef Kishida. The accompanying corn croquette revealed a creamy roasted corn paste inside—be careful, it’s deliciously hot!I also tried the beef braised in red wine for the first time. The peppery kick and a hint of Armagnac added depth. The balance of meat fibers and gelatinous parts was exquisite. Chef Kishida mentioned that he always uses this cut for braising, but I completely forgot—if anyone knows, please share!As always, the food and service were exceptional, and this time, the wine pairings were particularly wonderful.【Menu】2021 Laherte Frères Les Grandes Crayères Blanc de Blancs Extra BrutSpring Sea Bream and Girolle Mushroom SabléShrimp and Green Asparagus SoupGoat's Milk Bavarois2024 Les Blancs / HirakawaEggplant, Scallop Brioche, and Caviar2023 Savennières Clos de la Hutte / Thibaud BoudignonFried Zucchini, Beef Prosciutto, Green Chili2014 Sancerre Rouge Génération XIX / Alphonse MellotWhite Asparagus Viennoise with Red Clam2016 Château Chalon / Jean-Luc MouillardGolden Eye Snapper with Dry Mushrooms and Vin Jaune Sauce2013 Comtes de Champagne Blanc de Blancs / TaittingerBeef Braised in Red Wine with Armagnac and Black Pepper Sauce2020 Nuits-Saint-Georges Aux Allots / ChicototCherry Marinade and Cocoa SorbetPassion Fruit, Sweet OrangePineapple, Brown Sugar CreamMeringue Ice Cream Less

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. Less

Experience the pinnacle of French cuisine at "Quintessence" in Tokyo. In a serene and elegant atmosphere, a special 12-course meal begins at our usual favorite spot.Following the champagne, we ordered perfect pairings to accompany the appetizers. The sommelier's exceptional experience and knowledge provided clear explanations, giving us a profound sense of satisfaction with each bite. The classic "Goat's Milk Bavarois" and "Meringue Ice Cream" are undeniably exquisite.This time, the "Baked White Asparagus with Comté Cheese" harmoniously combined with red clams and fragrant mushrooms, and the "Pan-Seared Sweetfish with Koshiabura Sauce" featuring seasonal bitterness were particularly outstanding, leaving us in awe of their overwhelming perfection.Even the sublime dessert wine served with dessert, along with the remarkable coordination between the service and kitchen, maintained a consistent sense of pleasant tension and excitement throughout the evening.In the end, we were greeted by Chef Kishida's warm smile, and all five senses were filled with blissful emotions, making it truly a unique and special night. Less

This restaurant served as the model for the famous "Grand Maison." It's quite difficult to get a reservation, but a friend managed to book through OMAKASE for me. Every dish was delicate and beautifully presented. Personally, I loved the eggplant and scallop dish the most. The Aichi Prefecture's Meika duck was also delicious. Some of the other flavors were a bit challenging for my palate, but that’s just a matter of personal taste. I believe the dishes were designed to pair well with wine. If you enjoy alcohol, it might be worth a visit. Considering the price and the distance from my home, I’m glad I had the opportunity to experience it at least once. Less

This time, we were a group of six, so we enjoyed our meal in a private room for the first time. Photos are allowed in the private room! (╹◡╹)We started with an amuse-bouche featuring spring sea bream, followed by a soup with sweet shrimp, goat milk bavarois, and beef prosciutto, among other dishes.I was amazed by the cooking of the sea bream! The center was juicy while the skin was crispy, and the sauce made with koshiabura (Japanese wild vegetables) was delightful!We finished with four types of desserts and some petit fours, leaving us completely satisfied!We opted for wine pairing, which, as expected, enhanced the flavors of the dishes even more. (╹◡╹)♡The private room had a calm atmosphere, not overly flashy, allowing us to focus on the food.I would love to visit again if the opportunity arises!We had the omakase course, and the wine pairing was JPY 81,250 per person.While the price is high, I believe it is reasonable given the quality of the meal. Less

Sablé with Casu Marzu and Morel Mushrooms Soup with Shrimp and Asparagus Goat Milk Bavarois with Lily Bulb, Olive Oil, and Salt Eggplant, Scallops, Cucumber, Caviar, and Grilled Brioche Fried Zucchini and Beef Ham White Asparagus Gratin with Breadcrumbs and Ponte Cheese, Fragrant Mushrooms, and Red Clams Pan-Seared Kinmedai (Red Sea Bream) with Koshiabura Sauce and Young Corn Galette Beef Bavette with Red Wine and Cherry Liqueur Sauce, Lily Bulb Pancake Cocoa Sorbet with Dark Cherries Passion Fruit and Mascarpone Macaron Pineapple Tart with Earl Grey Tea Leaves Meringue Ice Cream with Noto Salt Sprinkles Almond Baked Goods with Coffee Less

To enjoy taking photos at a leisurely pace, I reserved a private room for dinner at 5:00 PM on Saturday. Overall, I left with some doubts about the three-star rating, perhaps because my expectations were too high.Regarding the dishes, the specialty "Goat's Milk Bavarois" was truly exceptional. The balance between the saltiness of the olive oil and the richness of the milk was exquisite, leaving a refreshing aftertaste that I thoroughly enjoyed.However, the other dishes felt relatively conventional. I was particularly surprised by the fish dish, which was overcooked and dry, leaving both my companions and me feeling uneasy about the quality served at a restaurant of this caliber. The lamb was beautifully cooked, but the flavor was somewhat lacking.Additionally, during dessert, there was a sense of urgency to leave due to the next seating, which prevented us from enjoying our tea and sweets in a relaxed manner. This was a bit disappointing. Less

I had the opportunity to visit the much-admired Quintessence. By chance, we managed to secure a reservation, so three of us went for our first visit. The interior isn’t very spacious, but the staff in the hall were attentive and responsive to our needs, which is a hallmark of a top-tier restaurant. The meal consisted of a set course, starting with appetizers that resembled finger snacks, including spring fish served on a biscuit. There was a slight fishy odor. The shrimp soup and baked white asparagus with Comté cheese were the two dishes we all agreed were the most delicious. The steak was charred, and the sauce had a tangy punch that made for an interesting flavor. The fish dish featuring managatsuo had a strong fishy taste when eaten alone. While the sauce helped mask that, it was too overpowering for our palates. All the desserts were delicious. However, it’s disappointing to realize that not everything at a high-end restaurant is guaranteed to be excellent. Having watched "Gourmet Maison Tokyo," my expectations were high, but I felt a bit let down as I wasn’t even allowed to take photos. We ended up thinking that our experience at MAISON KEI was better. Perhaps it was just a matter of luck, so I hope to have another chance in the future. Less

On a weekday at 5 PM, we made a reservation for two and dined in the hall. This was my second visit. Photography is prohibited outside of private rooms.My favorite specialty, goat milk bavarois. With lily bulb, olive oil, goat milk, nuts, and salt. The wine is made in-house. The marriage of all these flavors in my mouth was so incredible that I regretted it disappearing too quickly.The other dishes were also exceptionally delicious. I have no comments other than "wonderful." The service was warm, and we had a delightful time filled with smiles.I hope to visit again soon. One day, I want to gather everyone and take photos in a private room... It was a great meal! Less

I received an invitation to visit on Saturday at 5 PM!!This is said to be the most famous French restaurant in Japan, and reservations are extremely difficult to secure!I finally fulfilled my long-held wish to go!!The chef is the incredibly famous Chef Kishida, who frequently appears on television!Reservations can be made through the Oakase reservation site if there are openings! However, reservations for one or two people are generally not available, and the minimum is three people, making it quite challenging!!*Photography of dishes is prohibited.However, if you reserve a private room for a large group, you may take photos of the dishes.*Course duration is 2 hours and 40 minutes.◆ Tabelog rating: an astonishing '4.45'⚫︎ Awarded the Michelin Bib Gourmand for 18 consecutive years from 2008 to 2026.⚫︎ Ranked 8th in the national French Tabelog ranking out of 11,076.⚫︎ Ranked 5th in the Tokyo French Tabelog ranking out of 3,070.⚫︎ Received Tabelog Gold for 8 consecutive years from 2017 to 2024.⚫︎ Awarded Tabelog Silver for 2025 to 2026.⚫︎ Selected as one of the top 100 restaurants in 2021, 2023, and 2025.The expectations are skyrocketing!◆ Overall ReviewTotal amount: JPY 47,670 (including 2 soft drinks)From appetizers to main courses to desserts, everything was out of this world delicious!!I was truly moved! The French dishes used top-quality ingredients from across the country, and I had an incredibly satisfying 2 hours and 40 minutes!This is definitely among the top French meals I’ve ever had!! The skill that earns it the title of the best in Japan is truly remarkable!!Chef Kishida's service was also very attentive and perfect!With a variety of dishes served in small portions, you can enjoy the meal even without alcohol!!The way they maximized the flavors of the ingredients is truly amazing!The quality of each dish is on another level!The staff's attentiveness was also outstanding and perfect!I hope they win Michelin again next year, considering not only the taste but also the thoughtful service!With the exquisite service and hospitality from Chef Kishida and the staff, there was absolutely nothing to complain about!I was blown away by this ultimate French cuisine that Tokyo can be proud of! I was truly moved!Although reservations are difficult, if you come to Shinagawa, this is definitely a must-visit restaurant!!I’m so glad I came!I will definitely return!It was a great meal! Less

Omakase Course and Omakase PairingIt felt like a two-hour movie experience.I was first impressed by the aroma when the dishes were served.I enjoyed the main course slowly, and it was kept at a high temperature, allowing me to savor it until the end.I was a bit nervous since it’s a three-star restaurant, but the staff provided warm and friendly service, which made me feel very comfortable.It’s hard to get a reservation, but I’d like to save up and visit again.(Note) Photography is not allowed at the table seats, but it is permitted in private rooms. Upon leaving, I was kindly offered the chance to take a photo of the pairing wines we enjoyed. Less

This was my first visit.I finally made it here!The long-awaited Quintessence!!!I came with five close friends.We started with champagne, which was light and delicious.I won’t touch on the drama that everyone already knows about...But yes, the true essence of Quintessence, the specialty dish, the Goat Milk Bavarois, is truly exquisite! (*゜Q゜*)Let’s dig in (‐人‐)One bite...I was almost knocked off my chair; it was so delicious... No, it’s beyond just delicious.When I tasted the ark shell and white asparagus, I inexplicably shed tears. It’s been ages since food moved me to tears like that. I can’t recall what was in it or how it was made... I was so overwhelmed that I lost my memory of it.All I can say is that it was incredibly moving...I feel it’s too much for me to evaluate such a wonderful experience, so I’ll skip that, but the Kishida world continued to unfold.I had the opportunity to talk with the service staff, and it was immensely educational.The most popular dish among customers is the ark shell and white asparagus, but they encouraged me to pay attention to the grilled fish..."Can anyone achieve this level of cooking!? I don’t know any chef in the world besides our Kishida who can cook like this!"Such a professional perspective (@_@)It was clear that they take pride in working with Chef Kishida at Quintessence! I was moved again (ToT)It may sound obvious, but once pointed out, the fish skin was incredibly crispy while the flesh was moist...I often forget, but the wine is truly delicious too!I had a bottle of red wine, and it paired perfectly with the dishes!!! It felt like they were one! HahaIt was a moment that made me realize that the wonderful wine is part of what makes Quintessence special! (^ - ^)It may sound casual, but I can only express that the desserts were delicious, delicious, delicious!!! HahaIt felt like time flew by, yet it was a profoundly rich experience...It was truly a wonderful experience and time.I’ve been fortunate enough to visit several Michelin-rated restaurants in my life, but as a sushi lover, I never imagined I would have such an incredible experience at a French restaurant.As we were leaving, Chef Kishida saw us off until the very end, but I felt like I should be the one to deeply thank him. (‐人‐)I can only express my gratitude!!I will definitely come back!!! HahaI’m grateful to be able to eat today as well.It was a great meal! Less

Quintessence, a renowned Japanese French restaurant, is a place that most people are likely familiar with. The atmosphere of this grand maison was a delightful throwback, and Chef Kishida's dishes, which I have long admired, were as beautiful as they are in the dramas. The flavors, aromas, and textures were all exceptional. Since I was seated at a table, I couldn't take photos of the dishes, but it was truly a wonderful experience. Thank you for the invitation.~ Dishes enjoyed today ~Spring Sea Bream, Morel Mushrooms, and Chive SabléFava Bean and Firefly Squid SoupGoat's Milk BavaroisEggplant, Scallops, Cucumber, Caviar, and BriocheFried Zucchini with Semi-Dried Tomatoes, Beef Prosciutto, Green Chili, and MyogaWhite Asparagus Gratin with Breadcrumbs and Ponte Cheese, Red Clam, and Fragrant MushroomsFish Dish: Poached Sweet Sea Bream with Koshiabura Sauce and Pea GaletteMeat Dish: Aichi Duck with Red Wine Sauce and Lily Root GaletteCoffee and Wood Sorrel SorbetSweet Orange, Passion Fruit, and Mascarpone CheesePineapple Tart with Earl Grey Tea LeavesMeringue Ice Cream Less