Quintessence

Japanese attention to detail and the nuances of haute French cuisine blend seamlessly under Chef Shuzo Kishida, who trained in some top French restaurants in Japan for seven years before joining Pascal Barbot’s L’Astrance in Paris in 2003. When he returned home to open Quintessence in 2006, the restaurant immediately earned a whopping three Michelin stars. Kishida’s modern French kitchen incorporates Japan’s extraordinary produce to turn out dishes like sea urchins with leek, croutons and organic vegetables. Diners should come with an open mind and palate since lunch and dinner are menu carte blanche based on fresh seasonal products and change daily, but always involve Kishida’s signature cuisson (low-temperature long-time roasting). In typically meticulous Japanese fashion, the restaurant makes note of what you ate, thus you will never be served the same meal twice.