Founded in 2006, Quintessence is a Michelin Green star as well as Michelin 3-star Japanese French fusion restaurant in Shinagawa, Japan. It is difficult to reserve a table in the restaurant and has been listed as among the 50 best restaurants in Asia by CNN. The head chef is Shuzo Kishida from Aichi Prefecture. Kishida worked for L’Astrance in Paris and studied French culinary arts.
In 2019, food from Quintessence was featured in the Japanese TV drama Grand Maison Tokyo. The production team of Grand Maison Tokyo consulted Chef Shuzo Kishida on the design of the menu items as seen being served in the titular restaurant in the drama.
All of the restaurant’s efforts are placed only to serve our guests the best dish of the day. The chef team select premium products and ingredients from various regions of the world, and take great care in how we prepare. The restaurant respects the maturity of each ingredient, and the amount of heat used in cooking such ingredients.
A special aspect of Quintessence is in the “cuisson”, or the art of the fire used in our cooking process, which our Chef Kishida acquired in the now 3-star Michelin restaurant “L’Astrance” in Paris. For example, they use the unique process of low-temperature long-time roasting in order to extract the delicate flavor from the top quality meat. Despite its time consuming process, we do not hesitate to prepare each meat using this unique process to serve their guests the best. This is one of the main reasons why we provide one and only “menu carte blanche” for the guests.
Style: French Cuisine
Address: 141-0001 Shinagawa-Ku Kitashinagawa 6-7-29 Garden City Shinagawa Gotenyama 1F
Private room available for 4-6 person
Dinner: 17:00 – 23:30 (L.O. 20:30)
Close on Sundays and Holidays
Dinner: “One course of choice” 12 dishes including 4 desserts
Until December 29, 2021 ￥29,150 / person (tax included)
From January 7, 2022 ￥31,350 / person (tax included)
Dinner: Quintessence omakase menu ￥34,500
The lunch and dinner menus are “menu carte blanche” (Chef’s selected menu), based on fresh seasonal products that are available at the market. The menu will be changing day to day.
The seven-course lunch menu and 13-course dinner menu change constantly, but diners might enjoy goat’s milk bavarois with lily bulb, sea salt and olive oil; crisp pan-fried amadai (tilefish); or chestnut crème brûlée.
Chef Shuzo Kishida is one of most talented modern French chefs in Japan. He spent five years learning about French cuisine in France from 2000. He has absorbed a strong influence from his mentor, chef Pascal Barbot of L’Astrance in Paris and rising to sous chef the following year. After returning to Japan, he opened Quintessence in 2005 to great acclaim. In 2013, he took over sole ownership of the restaurant and moved it to its present location in the Shinagawa district.