Creating the finest of cuisine
from exquisitely cooked seasonal ingredients
Japan's greatest French restaurant
and its never-ending quest to become
the ideal restaurant serving the greatest of cuisine.
Connoisseurs make their way to Shinagawa's Gotenyama area, wondering what wonders the evening's meal will bring.
They are coming to Quintessence - known for many years worldwide as Japan's greatest French restaurant. The quest to create the ideal restaurant saw it take a step in a new direction when it moved to Gotenyama in 2013.
The interior was designed by Kanji Ueki in a burnt umber and gold theme that produces a space both simple and dignified.
The waiting space is decorated with an Ingo Maurer chandelier, colourful green glass, and a table topped with flowers placed there by the chef on a whim, all of which combine to set a perfect mood for guests.
Chef Shuzo Kishida explains that his aim is to, "put every effort into offering the most delectable ingredients prepared in the most excellent way, cooking each and every ingredient to perfection, and seasoning each dish so that diners enjoy the flavour."
Careful calculations go into preparing each and every dish such that the ultimate in flavour is produced from the very first bite, and each is brought to the table in a finely-timed culinary dance that leaves guests emotionally moved by the experience.
There is no menu - dishes are selected by the chef and served in courses. But this is not a "one-size fits all" course meal - the chef selects each dish with the tastes of the guest in mind to create a course special to that day, and special to every guest.
Kishida's extreme dedication and passion to his cuisine is enhanced by the knowledge of his guest's desires, and these all combine to create the perfect meal for every guest.
And this all brings Quintessence closer to becoming the truly ideal restaurant.