ESqUISSE (エスキス) Tokyo

Each dish is accompanied by evocative words like "Nudité (Naked)" and "Pulsation (Pulse)" that express scenes and emotions. In a room in Ginza, I experienced an eight-course meal titled "Shosho" while gazing out at the view beyond the window.The "Naked" dish features eggplant shaped like a vessel, encasing the umami of squid and kombu kelp within. The dish's clean appearance reflects its temperature perfectly.The "Pulse" is a bite-sized portion of sea bream wrapped around tomato, with the refreshing aroma of ribesh enhancing the overall experience.The star of the dish featuring the surf clam is complemented by summer beans and herbs from Noto, delivering a refreshing sensation as promised by its name."Candlelight" showcases the sweetness of corn paired with the elasticity of octopus, while "Waves" presents sweet sea bream with crispy scales, prepared in a Matsukasa style. The combination of the fragrant skin with Manji peppers and red shiso is intricate and well thought out.The meat dish, titled "Resonance," features the classic pairing of duck with figs, showcasing meticulous cooking that is evident at first glance.For dessert, there are two plates: "Intuition" (tonka bean, honey, hibiscus) and "Enjoyment" (coconut, coriander, sudachi). Every dish, even the final bite-sized sweet, is crafted with intention, conveying its purpose even when the names are withheld. This is truly a remarkable restaurant. Less

I visited this restaurant for the first time, as it is one of the representative French establishments in Ginza.Each dish was incredibly delicate, showcasing the ingredients' natural flavors impressively. Rather than complicating the dishes with various elements, it felt like they refined them by stripping away the unnecessary, allowing the ingredients themselves to shine.The use of herbs was particularly skillful; their aromas enhanced the dishes without overpowering them, creating a wonderful overall balance. The exquisite acidity of the country bread was addictive, and I found myself eating more than I intended.Not only was the food exceptional, but the service and ambiance were also pleasant, allowing me to enjoy my meal comfortably throughout. Less

This was my first visit. The spacing between tables was well-maintained, allowing for a comfortable dining experience without feeling crowded.From start to finish, I was impressed by each beautifully presented and delicious dish, especially the main course featuring pigeon, which was exquisite. The cooking was perfect, and the pairing with the sauce was outstanding. I believe it was the best pigeon dish I have ever had.Every dish showcased delicate craftsmanship, and the sauces truly enhanced the ingredients, making them exceptional.The wine pairing I requested was also a perfect match for the food and absolutely delightful.Honestly, the view wasn’t great at all, but I truly enjoyed a wonderful meal.The attentiveness and thoughtfulness of the staff were remarkable. Less

This restaurant has consistently earned two Michelin stars.The interior is a calm and comfortable space, filled with sunlight streaming through large windows.Each dish was vibrant and beautifully presented. It felt like there was a color theme for each plate, making me excited to see what color would come next. The use of herbs added delightful aromas and flavors to the experience.The main dishes, the sweet sea bream and pigeon, were exceptional. The sea bream had a perfectly crispy skin and paired wonderfully with the sauce. The pigeon was cooked to perfection, juicy, and rich in flavor.I was thoroughly satisfied with the artistic and delicious dishes, even the desserts. Less

I visited for lunch, and the bill came to about JPY 30,000, which is a bit on the higher side for a midday meal. However, to put it simply, I was genuinely moved by the experience and felt it was worth every penny.Personally, I’m not a fan of heavy, classical French cuisine that can be predictable, nor do I enjoy innovative dishes that mix Japanese dashi and Chinese elements, resulting in conflicting flavors. However, I absolutely love "Modern French," which refines French techniques to perfection, and the dishes here were truly masterpieces at the pinnacle of that refinement.The combinations of ingredients that I rarely encounter were flawless, and the moment I took a bite, I was astonished by the unexpected pairings and overwhelming deliciousness.Moreover, the dishes were served at the optimal temperatures, not just hot or cold, and the presentation was so beautiful that I would give it a perfect score of 200 out of 100. Everything was executed flawlessly.The overall quality was undoubtedly among the top 10 restaurants I’ve visited throughout my culinary adventures (I would even say it ranks in the top 5 in terms of satisfaction).While the price for lunch is high, this is undoubtedly a renowned establishment worth every yen. I can confidently recommend it and would love to return. Less

I had been curious about this French restaurant, and since it was my birthday, I decided to celebrate here.Among the dishes, my favorite was the appetizer featuring squid, tomato, and sea bream. The squid was perfectly tender and sweet, and the refreshing taste of the tomato and jelly was just right for the warm weather.Although I usually don’t drink, I opted for champagne to toast the occasion. I’m not typically a fan of champagne, but this one was delightful! ☺️I really enjoyed all three desserts, but the take-home financier was a bit too sweet for my taste.As a couple in our thirties, we found that there were no refills for the bread, and the portion sizes felt a bit small. I wonder if my perspective would change as I get older. Less

Tenth VisitNo matter how many times I come, I am always impressed by Lionel's sensibility and the sommelier service from General Manager Wakabayashi.We visited with four people.Half SummerLes pinellia ternata commencent à germer.Nudity | Calamari, Bergamot, Japanese RadishThe way Lionel prepares the calamari, with hidden cuts on the underside, creates a rich and sensual flavor. The combination with bergamot is a signature of Chef Lionel, paired with Champagne.Pulsation | Meichi-dai, Tomato, LovagePulsation | Meichi-dai, Tomato, LovageThe Meichi-dai is perfectly prepared, accompanied by tomato and lovage. The delicate flavors create a harmonious balance that could easily clash if not done right.Fragility | Ise Ebi, Kinome, CeleryFragility | Ise Ebi, Kinome, CeleryThe Ise Ebi with celery and kinome offers a new way to enjoy this delicacy in early summer.Lueur | Corn, Octopus, Noto HerbsLueur | Corn, Octopus, Noto HerbsChef Lionel has recently taken a liking to Noto herbs; the corn is delivered fresh and sweet first thing in the morning.Liminalité | Kinme-dai, Beet, Seaweed, ChamomileLiminality | Kinme-dai, Beet, Seaweed, ChamomileThe exquisite cooking of the Kinme-dai seems to be the work of a young female sous-chef.Resonance | Pigeon, Summer Greens, FigResonance | Pigeon, Summer Greens, FigIt’s rare to encounter such delicious pigeon, which is said to arrive in a luxurious red box from France.Intuition | Tonka Bean, Honey, HibiscusIntuition | Tonka Bean, Honey, HibiscusAt first glance, the ingredients seem ordinary, but I can't help but feel moved by them.Plaisir | Coconut, Coriander, SudachiPleasure | Coconut, Coriander, SudachiThe experience remains quintessentially ESqUISSE until the very end. Less

Rating Criteria★★★★★ A restaurant I want to visit once a month★★★★ A restaurant I want to visit each season★★★ A restaurant that’s just okay★ A restaurant that leaves me feeling uncertain★ A restaurant that’s simply unacceptableI’ve shared my thoughts freely, but both the restaurant and my own taste are bound to evolve. Will this restaurant align with my preferences or not? Will it continue to evolve and become a place I feel more comfortable with? Or will my taste develop to match the restaurant's level? Considering the possibility that today’s impressions may change over time, I’m eager to witness how things unfold. Less

Just a 3-minute walk from Tokyo Metro "Ginza Station," this renowned French restaurant boasts two Michelin stars. Under the guidance of Chef Lionel, whose deep knowledge and passion for ingredients shine through, I enjoyed a magical dining experience that reminded me of the bond between humanity and nature. It was truly a perfect night. One standout dish was the grilled scales of "Amasaba" (sweet sea bream). The crispy, charred scales harmonized beautifully with the moist, sweet flesh, leaving me in awe. The "lamb" was also the most delicate I’ve ever tasted, completely reshaping my preconceived notions about lamb. This experience allowed me to indulge my senses—visually, through texture, taste, and aroma—while also enjoying the thoughtful explanations of each dish. It was truly a "paradise." Less

A French restaurant near Ginza Station.Although it is a high-end establishment, the friendly and relaxed atmosphere makes it a pleasant place to enjoy a meal.The course featured dishes that evoke the freshness of early June, reminiscent of new green leaves, which left a strong impression.The first dish was squid and radish with bergamot. The sweetness of the squid, the refreshing citrus notes, and the crunchy texture of the radish combined beautifully.The second dish featured surf clams, where the light sweetness and richness of the clams were complemented by rhubarb and black sesame oil, creating a unique flavor experience.The third dish showcased perfectly cooked red shrimp, accompanied by sansho leaves, celery, and snap peas, allowing the deliciousness of the shrimp to shine through with a variety of aromas and flavors.The fourth dish consisted of octopus and asparagus. The sauce, reminiscent of mayonnaise, combined with unique herbs created a delightful balance of richness and freshness.The fifth dish was fried red snapper. The cooking was impeccable, making the fish incredibly tasty. The batter had just the right crispiness, enhancing the texture. The combination of seaweed and chamomile was also quite unusual but worked well, refreshing the palate with its pleasant aroma.The main course featured lamb, which was the juiciest and most perfectly cooked lamb I have ever tasted, with an excellent texture.The portion sizes of the course were just right, not overwhelming, making this a restaurant I would like to visit regularly. Less

With its refined atmosphere, this is the perfect place for anniversaries, celebrations, dates, or business meetings. You can’t go wrong choosing this restaurant on a day when you want everything to be perfect! Both the taste and ambiance provide a reassuring experience.The wine pairings were a great selection, featuring both unique and interesting options I had never seen before, as well as some well-known favorites. I ended up enjoying quite a bit during lunch, and everything was delicious.While there weren’t any heavy dishes, the number of plates was plentiful, making it suitable even for those with smaller appetites.With two Michelin stars, this restaurant truly lives up to its reputation. It offers an innovative twist on classic French cuisine, allowing you to enjoy both the presentation and the flavors. Less

I had been wanting to visit this restaurant for a long time! The interior was lovely, the service was attentive, and the food was outstanding!!! Every dish was innovative, and I was surprised by the combination of strawberries and ginger in the dessert! Since I can't eat green asparagus and firefly squid, they kindly substituted scallops for me. The preparation of the red sea bream was unique and unlike the usual grilled version I’ve seen before! The financier as a takeaway was a thoughtful gesture. I definitely want to come back! It was a great meal! Less

This was my second visit, and once again, I was impressed by the delicate flavors of the herb-infused dishes and the thoughtful wine pairings. Besides Champagne, I enjoyed five pairings (excluding dessert wine) and added a glass for the cheese dish (not just a cheese platter, but a dish). It may seem like a lot, but each glass is only 50ml, so it’s not overwhelming. (Some might find the portions of food and alcohol a bit lacking.) While the classic Burgundy is excellent, I found the Pouilly-Fumé and Sancerre to be more robust and rich rather than just refreshing. They were served at a slightly warmer temperature.The reason I didn’t give a full five stars is that the view from the window is rather bleak, but I think the understated elegance is part of the charm of this long-established Ginza restaurant.Here’s the menu. I tried to search for the wines using Google Lens, but the images were unclear, so there may be some inaccuracies.1. Squid, Bergamot, Japanese Radish Leclerc Briant Brut Réserve Extra Brut Finger food paired with a tense Champagne.2. Mirugai (Giant Clam), Baby Rhubarb, Black Zelkova Yamanashi Ooyama 98 WINEs Shimo (SOU) 2024 A soft and subtle white.3. Lobster, Sansho Pepper, Celery Loire Domaine du Bouchot Pouilly-Fumé MCMLV The sansho pepper was striking; the old vine Pouilly-Fumé was more robust than refreshing.4. Green Asparagus, Firefly Squid, Noto Herbs Spain Raul Perez Ultreia Valtuille 2017 This red is quintessentially ESqUISSE. The sauce was rich and well-matched.5. Red Snapper, Seaweed, Kamimoru Detangy Comte de Champagne Blanc de Blancs 2014 It was interesting to return to Champagne here; personally, I thought this was the best dish.6. Lamb, Flower Zucchini, Marjoram Burgundy Volnay 2017 A classic deliciousness.7. Cheese Dish Loire Sancerre Alphonse Mellot Génération XIX A rich, orange-hued flavor reminiscent of brandy.8. Strawberry, Rhubarb, Ginger 9. Butterbur, Badiyan, Hassaku 10. Espresso, Mignardises Less

My experience at ESqUISSE in Ginza was truly remarkable, sharpening all my senses.The overall impression of the dishes conveyed a sense of simplicity, reflecting the beauty of minimalism. Despite being French cuisine, there was no heaviness at all, and the sauces were refreshingly light. The flavors perfectly matched my personal preferences, while still retaining the classic French structure and depth, providing a high level of satisfaction with every bite.Each dish was visually stunning, resembling a work of art, which reaffirmed the great appeal of ESqUISSE. The overall composition of yesterday's course was modest and elegant, which in turn highlighted the individuality of each plate.**Dishes that Resonated Deeply****Akaza Ebi** The quality of the ingredients was simply perfect. The exquisite cooking technique brought out the natural sweetness and the delightful, firm texture of the shrimp to the utmost, leaving me in awe.**Fish Dish (Grilled with Scales)** The crispy texture of the scales contrasted beautifully with the tender flesh. It paired excellently with the light yet flavorful sauce, resulting in a dish that I thoroughly enjoyed.**Main (Lamb)** This dish completely overturned my previous concept of lamb. There was no gamey taste at all; it was astonishingly tender and juicy. The pure umami of the meat came through directly, making it one of the most delicious lamb dishes I have ever tasted, on an entirely different level.With exceptional ingredient selection, precise cooking techniques, and memorable yet light sauces, this was a beautifully harmonious course. It truly made me feel that I must return to this renowned establishment in Ginza. Less

I wanted to celebrate by visiting a Michelin two-star restaurant, so I made a reservation for a daytime visit on my day off.The menu items have unique names instead of just being called appetizers, such as "Essence," "Pulse," "Shadow," "Silence," "Resonance," "Intuition," and "Joy."**Essence** This dish features Japanese radish and squid. The presentation was stunning.**Pulse** This included surf clams, baby rhubarb, and black文字. I really enjoyed the texture of the surf clams.**Shadow** Green asparagus and firefly squid.**Silence** Red sea bream with wild vegetables. The red sea bream was slightly raw, which paired well with the wild vegetables.**Resonance** Lamb and flower zucchini.**Intuition** Strawberries and rhubarb. The crunchy texture of the sweet and sour rhubarb was absolutely delicious.**Joy** Butterbur buds and badiyan.Personally, I loved the surf clams, red sea bream, and the strawberry dessert.They used organic Japanese vegetables like wild vegetables and flower zucchini, and each dish was very tasty.As expected from a Michelin two-star restaurant, everything was delicious. The wine pairing was also excellent. I opted for a non-alcoholic drink, and the Ippodo roasted bancha was fragrant and rich, almost like alcohol.I would love to visit again. It was a great meal! Less

I visited ESqUISSE to celebrate my ring purchase and enjoyed a lunch course.The restaurant features a simple yet elegant atmosphere, predominantly in white, from the entrance to the interior.As for the view from the window... let’s not get our hopes up too high.The appetizer consisted of kombu-cured squid and Japanese radish with bergamot, along with surf clam, rhubarb, and trout roe, creating a light composition centered around fragrance and acidity. The dish maintained the distinct characteristics of the ingredients while achieving a harmonious finish, which was quite impressive. They even accommodated my allergy by providing abalone, showcasing their attentive hospitality.The combination of flower pepper, spiny lobster, green asparagus, and firefly squid harmonized beautifully, reflecting the restaurant's unique character. The main dishes, including red snapper and lamb, added a French depth, particularly the lamb, which was cooked to perfection.For dessert, we had a delightful progression of strawberry, rhubarb, ginger, and further flavors like butterbur and hassaku, maintaining a consistency that felt like an extension of the meal, showcasing the chef's skill within its simplicity.The total for lunch was just under JPY 30,000, which is certainly not cheap, but considering it included a toast glass and mineral water, it felt reasonable.I experienced the realm of delicate cuisine here.I look forward to visiting Le Ran for dinner to compare the offerings. Less