CONTENTS
About Quintessence
Concept
Quintessence is a restaurant built on Chef Shuzo Kishida’s core belief in drawing out the fullest expression of each ingredient’s natural character — a philosophy realized through impeccable heat control, deep respect for every ingredient’s individuality, and meticulous attention to temperature. Its concept, “the ultimate simplicity” and “French cuisine in pursuit of its own essence,” continues to captivate food lovers around the world.
Chef Shuzo Kishida
Chef Kishida joined “La Mer” at the Shima Kanko Hotel in Mie Prefecture in 1993, before honing his craft further at “Ka-M,” a restaurant in Shibuya, Tokyo. In 2000, he moved to France, where he served as sous chef at the three-Michelin-starred Parisian restaurant “Astrance.” He returned to Japan in 2006 and opened Quintessence that same December.
Restaurant Reviews
Since its first appearance in the 2008 inaugural edition of the Michelin Guide Tokyo, Quintessence has held three stars for 16 consecutive years — a remarkable feat. The restaurant has also earned high praise from “The Tabelog Award,” receiving Gold for five consecutive years. It was additionally ranked 20th in the 2016 edition of “Asia’s 50 Best Restaurants,” a testament to its acclaim both in Japan and abroad.
Culinary Supervisor for “Grand Maison Tokyo,” Starring Takuya Kimura
Chef Kishida also served as culinary supervisor for the 2019 television drama “Grand Maison Tokyo,” starring Takuya Kimura.
Many of the dishes featured in the drama were based directly on those served at Quintessence, most notably signature creations like the “goat’s milk bavarois” and “meringue ice cream,” both of which appeared on screen.
Following the broadcast, interest in French dining across Japan surged, making reservations at Quintessence even harder to secure. Chef Kishida’s culinary philosophy introduced countless viewers to the true appeal of authentic French cuisine.
Dining Prelude
The entrance carries a simple, refined design, with lighting by German designer Ingo Maurer greeting guests as they arrive.
The restaurant features two private rooms, seating four and six guests respectively, allowing for a more intimate dining experience.
While photography is generally discouraged in the main dining room, it is permitted within the private rooms — and on this visit, we were seated in one of the private rooms.
The Menu Experience
Quintessence has no fixed menu — the menu presented to guests is, quite literally, a blank page. Each visit brings a single omakase course, built entirely around the finest ingredients available that day. This blank-page approach embodies the chef’s core philosophy: drawing out the fullest potential from whatever ingredients happen to be at their best in that moment.
Starting Drink
At Quintessence, the meal often begins with a glass of champagne. Alongside cuisine that reflects the chef’s philosophy at every turn, the restaurant’s refined wine pairings are one of its great pleasures.
The Dishes
Sablé
A crisp sablé, a rich purée, tender squid, and the crunch of nuts come together in perfect balance — a refined amuse-bouche unique to Quintessence, built entirely around contrasts of texture and flavor.
Shellfish Consommé Gelée
Shrimp and crab shells are slowly simmered down into a rich consommé, then set into a delicate gelée that concentrates its umami. A simple yet meticulously composed starter, uniting visual beauty, the character of its ingredients, and a lingering aromatic finish.
Goat’s Milk Bavarois
Quintessence’s signature dish, and one that appeared in “Grand Maison Tokyo.” Its light, melting texture and gentle creaminess strike a perfect balance, tempering the distinctive character of goat’s milk while drawing out its richness and refreshing quality to the fullest.
Paired with Hirakawa Winery’s “LES BLANCS Quintessence 2023.”
Custom Maison Kayser Bread
Bread specially made by Maison Kayser to complement Quintessence’s cuisine. Dipping it into the goat’s milk bavarois opens up an entirely new dimension of flavor.
The butter comes from Ohm Dairy in Omuta City, Fukuoka Prefecture.
Kuruma Prawn Ravioli
Ravioli enveloping the plump, springy sweetness of kuruma prawn. The dish plays on temperature contrast — a warm filling wrapped in a cool exterior dough. A vividly green, fresh-scented olive oil and a sauce made purely from shrimp meld together beautifully, paired with summer vegetables including eggplant, resulting in a refined dish full of seasonal character.
Paired with the ravioli is “Rully La Chaume 2012,” a 100% Chardonnay white wine from Rully, in the Côte Chalonnaise district of Burgundy, France.
Mont Saint-Michel Mussels
Mussels from Mont Saint-Michel steamed in white wine, paired with wild porcini and Caesar’s mushrooms sautéed in butter, their rich flavor absorbed into couscous — a dish that is simple in construction yet profound in flavor.
Paired with Château de Monthelie 1er Cru Le Clou des Chênes.
Boudin Noir
A dish built around the rich, deep umami of blood sausage, paired with a sweet-tart apple purée and crisp puff pastry — a plate defined by striking contrasts of texture and flavor. This too was one of the dishes featured in “Grand Maison Tokyo.”
“Moulin-à-Vent 2019 Vieilles Vignes de 1903 – Yohan Lardy”
Poêlée of Kue (Longtooth Grouper)
The skin of the kue (longtooth grouper) is seared to a golden crispness in a pan, then gently finished in the residual heat of the oven, achieving a perfect balance between crackling skin and plump, tender flesh. It’s paired with a cabbage galette, while the sauce takes a highly original approach, built on a base of pumpernickel, the traditional German rye bread.
Roasted Squab
Quintessence’s meat course this evening was roasted squab. Cooked whole, it’s rested and re-seared repeatedly to build layers of color, then finished over an open grill for a final touch of smoky char. It’s served with a jus de viande sauce that concentrates the meat’s rich umami, alongside corn churros dusted with popcorn — a pairing that creates a striking contrast of texture and flavor.
This Gevrey-Chambertin 1er Cru pairs beautifully with the roasted squab’s mineral edge, smoky char, and rich umami, elevating the dish even further.
GEVREY CHAMBERTIN 1ER CRU LA PERRIERE ARNAUD MORTET
Dessert & Finale
Pumpkin Sherbet
The first dessert to arrive was a sherbet made from “Miyako pumpkin,” a variety known for its rich sweetness and fluffy, satisfying texture — a dish that draws out the full character of the ingredient.
Mango Cake
A cake built generously around mango. Layers of mango are stacked atop a light, airy sponge, with a mascarpone-enriched whipped cream sandwiched between each layer. A thin cookie tuile crowns the top, while a plum-and-mango purée sits underneath, striking a delicate balance between sweetness and acidity.
Sablé Breton
A dish combining fresh pineapple with a caramelized pineapple paste, baked into a crisp “sablé breton.” A cold coconut cream is placed on top, creating a striking contrast of both texture and temperature.
Meringue Ice Cream
Closing out the meal at Quintessence is “meringue ice cream” — one of the restaurant’s signature desserts, and another dish that appeared in “Grand Maison Tokyo.” Built from a deceptively simple combination of ingredients, this dessert achieves a flawless balance of sweetness, salinity, and milky richness. A refined, quietly powerful expression of Quintessence’s core philosophy: drawing out the essence of every ingredient to its fullest.
Petit Four: Almond Cookie
Final Thoughts
Quintessence is a celebrated French restaurant built around a single guiding concept: drawing out the true essence of every ingredient, refined to the point of ultimate simplicity. Visiting in person was, quite simply, a continuous succession of surprise and delight.
The refined dining atmosphere carries a quiet intensity, yet remains comfortable enough to let guests fully immerse themselves in the meal. The staff’s hospitality was outstanding — with each dish, we were given insight into the chef’s intentions and the story behind each ingredient, deepening our appreciation with every course.
The moment the food touches your palate, it becomes immediately clear why this restaurant has maintained three Michelin stars for so many years — a level of polish that is nothing short of overwhelming. Every visit brings fresh discoveries, making this a restaurant where the pursuit of culinary excellence never truly ends.
Reservation & Access Information
Reservations
Reservations for Quintessence can be made via the dedicated reservation phone line (accepting calls from 13:30 to 15:30) or through the booking site “OMAKASE,” up to three months in advance to the same date.
Party Size
Reservations are accepted for parties of 2 to 6 guests.
Parties of 5 to 6 guests will be seated in a private room.
Children under high school age (16 years old) are not permitted.
Online Reservations
Bookings can be made through the reservation site “OMAKASE.”
Access Information
Address: Garden City Shinagawa Gotenyama 1F, 6-7-29 Kita-Shinagawa, Minato Ward, Tokyo
Nearest Stations:
Approximately 5 minutes by taxi from JR Shinagawa Station (Takanawa Exit)
Approximately 10-minute walk from Keikyu Kitashinagawa Station
Approximately 10-minute walk from JR Osaki Station
Parking: No dedicated parking available. Please use a nearby coin-operated parking lot.
“Garden City Shinagawa Gotenyama,” home to Quintessence, is a quiet, tranquil area. While it’s within walking distance of Shinagawa Station, taking a taxi is the more convenient option given the location.
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