Restaurants
Quintessence
                            
                                1F, Garden City Shinagawa Gotenyama, 6-7-29 Kitashinagawa, Shinagawa-ku, Tokyo, 141-0001, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥¥
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                                    French, Contemporary
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Groups
                                    
                                
                            
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Quintessence
                            
                                1F, Garden City Shinagawa Gotenyama, 6-7-29 Kitashinagawa, Shinagawa-ku, Tokyo, 141-0001, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥¥
                                    ·
                                
                                
                                    French, Contemporary
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Groups
                                    
                                
                            
                        
                                    Three Stars: Exceptional cuisine
                                
                            
                    
                        The name comes from Shuzo Kishida’s passion for discovering the true essence of French cuisine. The chef pursues his quest through three processes: ingredients, flame and seasoning. For Kishida, ‘ingredients’ means deep respect for food producers, common to all aspects of cooking; ‘flame’ means flame-handling that is finely attuned to the fish or meat at hand; and ‘seasoning’ is flavouring that is tailored to each ingredient. The soul of cooking lies in this trinity. The white spaces on the menu leave space for your imagination.
                    
                
             
                                         
                                         
                                         
                                         
                                        