Quintessence

Chef Shuzo Kishida is ever mindful of three key elements: ingredients, flame, seasoning. He is always trying to evolve on these fronts. His drive to create new recipes each season derives from constant fine-tuning of sensibility and accumulated experience. Goat’s-milk bavarois has been a speciality since the day Kishida opened his restaurant. Putting the spotlight on the future of French cuisine, Kishida also takes pride in turning out the next generation of chefs.

Three stars, and a strict discipline

• Three Michelin stars, a house built around a single long menu and a tight method.

A philosophy stated in verbs

• Ingredients, flame, seasoning, the kitchen frames the meal as technique, not theatrics.

No photography

• Pictures are not allowed in the main dining room, the focus stays on the sequence.

Ingredient stars, Michelin and 50 Best anchored

• Lily bulb, a recurring note in the menu’s evolution.
• Foie gras, used as a recurring richness marker.
• Bavarois, a signature style of texture that keeps returning.
• Heat control and seasoning, treated as ingredients in their own right.

Format

• A fixed menu restaurant serving contemporary French cooking, paced as a long tasting.

Michelin philosophy

• The kitchen describes its method as a trinity, ingredients, flame, seasoning, with a tight focus on how heat and seasoning are tuned to each product.

Dish signals

• Lily bulb, foie gras, bavarois, recurring ingredients in the restaurant’s evolving sequence.

Dining room policy

• No photography in the main dining room.