Chief reason to visit: Shuzo Kishida is one of most talented modern French chefs in Japan. While he has absorbed a strong influence from his mentor, chef Pascal Barbot of L’Astrance in Paris, his multi-course tasting menus are a testament to his own superlative technique and premium seasonal ingredients.
More about the chef: Kishida spent five years in France from 2000, joining L’Astrance in 2003 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.
Typical dishes: Goat’s milk bavarois with lily bulb, sea salt and olive oil; crisp pan-fried amadai (tilefish); chestnut crème brûlée.
No Instagram allowed: Since the start, Kishida has forbidden all photography inside the main dining room, but it is permitted for those eating in the private room.