I enjoyed this restaurant the most. Considered the value of matching the price, as well as the details. The chef really wanted to provide the best service for his customers as it turned out. All the food was cooked to perfection, I enjoyed it very much. We went there for lunch and would try again to have dinner. The service was also very good. Give 10 out of 10.
The French food is very authentic, the black truffle inside is delicious, at a glance is more advanced, more dry, but the entrance is very delicious, the Japanese French food feels better than France.
Esquisse is located in Ginza 5-4-6 Royal Crystal Ginza, 9F 104-0061, Ginza, Chuo-ku, Tokyo. It has tried 5 to 6 Michelin restaurants in Tokyo. So far, I like this restaurant best. Consider the value that matches the price and details. It turns out that the chef really wants to provide the best service to his customers. All foods are cooked to perfection. I like them very much. We went there for lunch and will try again for dinner. The service is also very good. If you get a full score of ten, give it a ten.
Two-Michelin-star French cuisine, Tabelog2017 Gold Award and 2018 Silver Award, Tabelog Ginza's best French cuisine, with an overall score of 4.56. Chef Lionel Beccat pursues minimalism, just as "simplicity is the ultimate sophistication", Lionel wants to return to the basics. The menu is just a simple list of ingredients. Unlike Long Yin or L'Effervescence, there is no hidden mystery, but the chef emphasizes the rigor of the cook and presents the ultimate cuisine. The lunch booked this time was arranged by a window with excellent lighting. Outside the window are high-end shops and large billboards. The warmth becomes an excellent bedding. There are 9 dishes including appetizer and dessert. Champagne is ordered before the meal. There is a small French baguette between the meal and a dessert set. The first course: Sea urchin, apple, mushroom mousse with three materials, the fresh and salty sea urchin, the strong aroma of mushrooms, and the freshness of apple merge together, instantly opening the taste buds. The second course: Pumpkin, salmon roe, smoked milk is very delicate One, but a bit greasy. The third course: Turnip from Kyoto, fermented cabbage, white truffle with Kyoto radish, which means the ancient capital of late autumn. The fourth course: Cod milt, caper, chanterelles, capers flower buds, chanterelles Bacteria, as a Southwestern, can basically say that they have the taste of childhood. This is probably the similarity between French and Chinese food. The fifth way: Grouperfish, grape yeast, and ginkgo biloba can see the meaning of life, but the cooking taste is not slightly Too soft, not as comfortable as L''Effervescence for the same element. Sixth: Spiny lobster, tomato, sesame leaf. The taste is a bit thicker. Seventh: Venison, fir tree, coffee Super tender Hokkaido (it seems to be...) The eighth course of venison: Grapefruit, KEIKACHINSHU, the freshener after the mint main course. It’s wonderful to put mint in it as ice cream. The ninth course: Quince, orange, liquorice should be a signature orange dessert, but because of the oolong " I was allergic to orange, and the dessert turned into espresso soufflé, but I felt like I won the grand prize. Overall, ESqUISSE gave this Tokyo Michelin tour a good start. The overall experience is very good. From the restaurant’s comfort, softness, The tableware and utensils with the perfect integration of cooking concepts, and the dishes that pay attention to seasons, fusion and balance, can be said to be a worthwhile trip~
A famous French dish in Tokyo, one Michelin star restaurant, the black truffles are delicious, the crab legs are grilled great, and the lobster meat only uses the tenderest part of it, which is really good.