The cutting edge of French cuisine - creating the ideal


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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.


Chef Profile

Shuzo KishidaShuzo Kishida

Started at La Mer in 1993. Moved to France in 2000 to learn at a number of restaurants before starting at Astrance in 2003 under the tutelage of Pascal Barbot. After returning to Japan, launched Restaurant Quintessence in 2006, and it has maintained its 3-star Michelin rating ever since.


sommelier Profile

Kazutaka Ozawa Kazutaka Ozawa 

Began working at Yurakucho's Apicius in 1994. Worked for five years learning French cuisine, starting from commis de rang and working his way up to maître d'hôtel. Started at Four Seasons Hotel Marunouchi in 2002, serving as maître d'hôtel in the hotel's main restaurant Ekki from its opening. Was involved in the launching of four restaurants as a restaurant opening consultant, and studied restaurant management. Worked in a wine import company in 2005, learning wine-making while selecting wines for import in California's Napa Valley region and other areas. Took on current position in October 2007.


Restaurant Info

Restaurant NameQuintessence
AreaShinagawa / Gotanda / Meguro
CuisineFrench Cuisine
Opening day11th May, 2006
Hours of Operation Lunch: From 12:00(Last order 13:00)
Dinner: From 18:30 (Last order 20:00)
Closed Irregular Holidays
Service charge10%
Dress Code Enforced

*Elegant casual(Men must wear a jacket)

Children Permitted

* Limited to high school children and older

Capacity 30 seats
Seat area

Waiting space available

Sofa seating available

Private Rooms Available

*Private room not selectable.

Private party Available
Smoking Smoking prohibited
Parking Available
Sommelier/Bartender Sommelier
ReceptionistReceptions/Business Dinners
Can vehicles be arranged?Yes
Foreign Language Menu Available
Foreign Language Speaking Staff Available

*English, French


*Please contact the restaurant by phone.

AddressGarden City Shinagawa Gotenyama 1st Floor, 6-7-29, Kitashinagawa, Shinagawa-Ku, , Tokyo, 108-0071
Phone Number


(Available in English)

Access■1km walk from Shinagawa or Gotanda St. on the JR Line.
※There is a designated bus to carry passengers to Garden City from both stations.

■1 km walk from Kitashinagawa St. on the Keikyu Line.
Available wines

Approx. 500 types

Restaurant Interior