â€Restaurant Quintessenceâ€ strives to create a new form of â€œcuisine contemporainâ€ and new standards in French cuisine in welcoming its future guests.
The menu of our shop is “only one course of the auto campaign” for both lunch and dinner, which is important to bring out the maximum amount of ingredients. Depending on the seasonal material, the contents of the menu will change constantly.
All of our efforts are placed only to serve our guests the best dish of the day. We select premium products and ingredients from various regions of the world, and take great care in how we prepare. We respect the maturity of each ingredient, and the amount of heat used in cooking such ingredients.
A special aspect of our restaurant is in the â€œcuissonâ€, or the art of the fire used in our cooking process, which our Chef Kishida acquired in the now 3-star Michelin restaurant â€œLâ€™Astranceâ€ in Paris. For example, we 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 our guests the best. This is one of the main reasons why we provide one and only â€œmenu carte blancheâ€ for the guests.
Every product and ingredient that we use are in their best conditions to serve our guests. Never do we use yesterdayâ€™s materials for tomorrowâ€™s meal. As our Chef Kishida remarks, â€œItâ€™s the same as in a sushi bar, they never use the rice from yesterdayâ€™s sushiâ€. This in itself refers to the â€œ3 processesâ€ which is what Kishida honors.