Being in Tokyo for a little while, I had the opportunity to go to Esquisse (**), japanese influenced french restaurant run by head chef Lionel Beccat, for lunch. This was my first michelin starred experience and it certainly did not disappoint.
The full course set me back 25000 yen or around 190 usd at the moment, which included 7 dishes including a glass of champagne at the start. I ordered the full wine pairing of 6 glasses costing 18000 yen(~140 usd).
My personal favourites were the amadai(tilefish) that was cooked to perfection, where white fish literally melted in my mouth, and the first dessert with the home made tofu that tasted almost yoghurt-like (maybe because of the fermented sauce) which was complemented with the fresh sweet persimmon underneath. The wine pairings were great too, with very unique choices as well unlike traditional pairings that you usually see from more old fashioned french restaurants you see in Ginza(albarino, xinomavro etc).
The seasonal food and wine pairing had the perfect amount of restraint, elegance and creativity that imo encapsulates the essence of Japanese cuisine. The food was all beautifully presented, It was interesting and engaging without being overbearing, just as much with the sleek service run with precision. An amazing experience overall.
Extcy_2014 on
This looks amazing thank you for posting
Vaughnye_West on
Looks delicious but the gizzard shad definitely needs to rebrand itself
randydeantay on
Looks great I really want to dine here. Flavour combinations seem very unique. I’ve heard it’s very hard to get a reservation.
4 Comments
Being in Tokyo for a little while, I had the opportunity to go to Esquisse (**), japanese influenced french restaurant run by head chef Lionel Beccat, for lunch. This was my first michelin starred experience and it certainly did not disappoint.
The full course set me back 25000 yen or around 190 usd at the moment, which included 7 dishes including a glass of champagne at the start. I ordered the full wine pairing of 6 glasses costing 18000 yen(~140 usd).
My personal favourites were the amadai(tilefish) that was cooked to perfection, where white fish literally melted in my mouth, and the first dessert with the home made tofu that tasted almost yoghurt-like (maybe because of the fermented sauce) which was complemented with the fresh sweet persimmon underneath. The wine pairings were great too, with very unique choices as well unlike traditional pairings that you usually see from more old fashioned french restaurants you see in Ginza(albarino, xinomavro etc).
The seasonal food and wine pairing had the perfect amount of restraint, elegance and creativity that imo encapsulates the essence of Japanese cuisine. The food was all beautifully presented, It was interesting and engaging without being overbearing, just as much with the sleek service run with precision. An amazing experience overall.
This looks amazing thank you for posting
Looks delicious but the gizzard shad definitely needs to rebrand itself
Looks great I really want to dine here. Flavour combinations seem very unique. I’ve heard it’s very hard to get a reservation.