About Quintessence

Concept

Quintessence is a one-of-a-kind French restaurant driven by Chef Shuzo Kishida’s philosophy of maximizing the natural essence of ingredients.

The restaurant is built upon three fundamental pillars:

• Precision in Cooking – Achieving perfect doneness.
• Respect for Ingredients – Highlighting the unique character of each component.
• Meticulous Temperature Control – Ensuring optimal taste and texture.

This concept of “ultimate simplicity” and “pursuing the essence of cuisine” continues to captivate gourmands worldwide.

Chef Shuzo Kishida

Chef Shuzo Kishida began his culinary career in 1993 at La Mer in Shima Kanko Hotel, Mie Prefecture. He later honed his skills at Restaurant K.M. in Shibuya, Tokyo, before moving to France in 2000.

He trained at the three-Michelin-starred Astrance in Paris, where he served as sous-chef, before returning to Japan in 2006 to open Quintessence in December of the same year.

Restaurant Recognition

Since the inaugural edition of the Michelin Guide Tokyo in 2008, Quintessence has maintained three Michelin stars for 16 consecutive years, a remarkable achievement.

Additionally, the restaurant has been highly praised in The Tabelog Award, earning Gold for five consecutive years.

Further cementing its international acclaim, Quintessence ranked 20th in the 2016 edition of “Asia’s 50 Best Restaurants”, solidifying its reputation as a world-class dining destination.

Culinary Supervision for “Grand Maison Tokyo” Starring Takuya Kimura

Chef Shuzo Kishida was responsible for the culinary supervision of the 2019 drama “Grand Maison Tokyo”, starring Takuya Kimura.

Many of the dishes featured in the series were inspired by actual creations served at Quintessence, including the restaurant’s signature dishes, such as Goat’s Bavarois and Meringue Ice Cream.

Following the broadcast, interest in French cuisine in Japan surged, making reservations at Quintessence even more difficult to secure. Through the series, Chef Kishida’s culinary philosophy introduced a broader audience to the essence of authentic French gastronomy.

Dining Prelude

The entrance features a simple yet refined design, illuminated by lighting fixtures designed by Ingo Maurer, welcoming guests with a sense of elegance.

Inside, the restaurant offers two private dining rooms—one for four guests and another for six guests—allowing for a more intimate dining experience.

Photography is not permitted in the main dining area, but guests may take photos inside the private rooms.

For this visit, we will be dining in a private room.

Menu Presentation

At Quintessence, there is no fixed menu—instead, guests are presented with a blank sheet.

Each visit offers a single “omakase” course, crafted using the finest ingredients of the day.

This blank menu concept embodies Chef Kishida’s philosophy, allowing him to maximize the potential of each ingredient at its peak.

Starter Drink

At Quintessence, the starter drink is often a glass of champagne, setting the tone for the dining experience.

Alongside Chef Kishida’s meticulously crafted dishes, the restaurant’s sophisticated wine pairings are another highlight, enhancing the flavors and elevating the overall experience.

Dishes Tasted

Sablé

A delicate amuse-bouche unique to Quintessence, where the crispy sablé, rich purée, tender squid, and crunchy nutscome together in perfect harmony.

This dish highlights the contrast of textures and flavors, embodying the refined elegance of Chef Kishida’s culinary artistry.

Crustacean Consommé Jelly

A rich and concentrated consommé, meticulously prepared by slowly simmering shrimp and crab shells, then transformed into a silky jelly to enhance its depth of umami.

This dish embodies a perfect fusion of visual elegance, ingredient expression, and lingering aroma, creating a simple yet meticulously crafted appetizer that exemplifies refined sophistication.

Goat’s Milk Bavarois

A signature specialty of Quintessence, also featured in the drama “Grand Maison Tokyo”.

This light and silky bavarois achieves a perfect balance of creaminess and smooth texture. While subtly refining the distinct character of goat’s milk, it maximizes its richness and refreshing notes, creating a harmonious and elegant dessert.

Pairing with “LES BLANCS Quintessence 2023” by Hirakawa Winery

Maison Kayser Custom-Made Bread

A special custom-made bread from Maison Kayser, crafted specifically to complement Quintessence’s cuisine.

Dipping it into the Goat’s Milk Bavarois enhances the flavor complexity, offering a new dimension of taste and texture to the dish.

Butter from Ohmu Dairy, Ōmuta City, Fukuoka

Kuruma Ebi Ravioli

A delicate ravioli filled with the succulent umami of kuruma ebi (Japanese tiger prawn).

This dish features a unique temperature contrast, with a warm filling encased in a cool, silky pasta shell.

The fresh, green notes of extra virgin olive oil complement the naturally sweet sauce made solely from prawns, while eggplant and other seasonal summer vegetables enhance the dish’s refined and seasonal character.

The chosen wine pairing for the Kuruma Ebi Ravioli is “Rully La Chaume 2012”, a 100% Chardonnay white winefrom Rully, in the Côte Chalonnaise region of Burgundy, France.

Its elegant minerality and refined acidity beautifully complement the delicate sweetness of the prawn sauce, enhancing the balance and depth of flavors in the dish.

Mont Saint-Michel Mussels

Mont Saint-Michel mussels, steamed in white wine, served with naturally foraged porcini (Aka-yamadori-take) and Caesar’s mushroom (Tamago-take), sautéed in butter.

The rich umami from the mushrooms is absorbed into the delicately prepared couscous, creating a simple yet profoundly flavorful dish.

Wine Pairing: Château de Monthelie 1er Cru Le Clou des Chênes

Boudin Noir

A rich and flavorful blood sausage, paired with a tangy-sweet apple purée and a crispy pastry base, creating a remarkable contrast of textures and flavors.

This dish was also featured in “Grand Maison Tokyo”, showcasing its refined balance of boldness and elegance.

「Moulin-à-Vent 2019 Vieilles Vignes de 1903 – Yohan Lardy」

Pan-Seared Kue (Longtooth Grouper)

The kue (longtooth grouper) is pan-seared to crisp perfection on the skin side, then gently finished using the residual heat of the oven, ensuring a balance of crispy skin and tender, succulent flesh.

Accompanying the fish is a savory cabbage galette, while the sauce takes a creative approach, incorporating the deep flavors of Pumpernickel, a traditional German rye bread, for a uniquely refined pairing.

Roast Pigeon

The meat course at Quintessence featured a roasted pigeon, expertly prepared by searing the whole bird, resting it between stages, and finishing with a final grill over an open flame to enhance its smoky aroma.

For the sauce, a rich and concentrated Jus de Viande was served, bringing out the depth of the pigeon’s umami.

The dish was accompanied by a corn churro coated in popcorn, adding a playful contrast of textures and flavors to the dish.

This Gevrey-Chambertin 1er Cru perfectly complements the roasted pigeon, enhancing its iron-rich depth, smoky aroma, and concentrated umami. The wine’s structured tannins and complex flavors further elevate the dish, creating a harmonious and refined pairing.

GEVREY CHAMBERTIN 1ER CRU LA PERRIERE ARNAUD MORTET

Dessert & Finale

Miyako Pumpkin Sorbet

The first dessert at Quintessence was Miyako Pumpkin Sorbet, highlighting the natural sweetness and rich texture of this special pumpkin variety.

Known for its deep, velvety sweetness and slightly starchy consistency, Miyako pumpkin is transformed into a refreshing yet flavorful sorbet, allowing its pure essence to shine.

Mango Cake

A luxurious mango cake crafted with layered mango slices, nestled between soft sponge cake and mascarpone-infused whipped cream.

The top is adorned with a thin, crisp tuile, while the base is lined with a plum and mango purée, creating a harmonious balance of sweetness and acidity for a refined and elegant finish.

Sablé Breton

A dessert featuring both fresh and caramelized pineapple, layered atop a crispy Sablé Breton for a rich, buttery base.

The dish is finished with a cold coconut cream, creating a contrast in texture and temperature, enhancing the tropical flavors with a refined elegance.

Meringue Ice Cream

The final dessert at Quintessence is the “Meringue Ice Cream”, one of the restaurant’s signature desserts, also featured in the drama “Grand Maison Tokyo”.

Despite its simplicity, this dish achieves a perfect balance of sweetness, saltiness, and rich dairy flavors.

It epitomizes Quintessence’s philosophy of maximizing the essence of each ingredient, delivering a refined and harmonious finale to the meal.

Petit Fours – Almond Cookies

Summary & Impressions

Quintessence is a legendary French restaurant that embodies the philosophy of “bringing out the true essence of ingredients”, crafting dishes that are refined to their purest and simplest form.

Visiting the restaurant was a journey of continuous surprises and deep emotions.

The elegant yet subtly tense atmosphere of the dining space allowed for complete focus on the cuisine, while the impeccable hospitality of the staff enriched the experience, offering insights into the chef’s intentions and the story behind each ingredient.

It became clear at the very first bite why Quintessence has maintained its three Michelin stars for so many years—each dish achieved an extraordinary level of perfection.

With new discoveries every visit, this is a restaurant where the pursuit of gastronomy never ceases.

Reservations & Access Information

Reservation Methods

Reservations for Quintessence can be made via:

• Reservation Hotline (Available 1:30 PM – 3:30 PM)
• Online booking through “OMAKASE”

Reservations are accepted up to three months in advance.

Reservation Policies

• Available for 2 to 6 guests.
• Groups of 5 to 6 guests will be seated in a private dining room.
• Children under 16 years old (high school age) are not permitted.

Online Reservation

Bookings can be made through the reservation platform “OMAKASE”.

Access Information

Address:
Garden City Shinagawa Gotenyama 1F, 6-7-29 Kita-Shinagawa, Minato-ku, Tokyo

Nearest Stations:

• JR Shinagawa Station (Takanawa Exit) – Approx. 5 min by taxi
• Keikyu Kitashinagawa Station – Approx. 10 min walk
• JR Ōsaki Station – Approx. 10 min walk

Parking:
No dedicated parking; nearby coin-operated parking lots are available.

Located in Garden City Shinagawa Gotenyama, Quintessence sits in a serene and quiet area. While within walking distance from Shinagawa Station, taking a taxi is recommended for convenience.