Known for being one of the most fully-booked French restaurants in Japan, Quintessence showcases Chef Kishida's exceptional attention to detail. His exquisite dishes will quickly reveal why so many bookings are from repeat visitors.
Restaurant Kojyu has earned two Michelin stars for seven consecutive years in Tokyo and Ginza. What the chef representative of Japan is expressing is the flavor of the four seasons and the essence of “Japan”.
Traditional Japanese cuisine made from the freshest ingredients in Hayama, by the second-generation owner with skills refined from famous Michelin-starred restaurants. The elegance of the restaurant structure tells its history.
In 2017 Summer, it opened in the place where the Sublime was located. Cooked by a new and spirited chef who studied the cutting-edge presentation of each country including Northern Europe.
Innovative restaurant concerning about Japanese ingredients.
Organic vegetables, fish, and shellfish that harvest every morning in Shizuoka, Natural French Restaurant that gives the best dishes by using local food. Domestically produced Giber that is hunted by the owner-chef who has a hunting license also have a good reputation.
The seafood comes straight from Tsukiji. Enjoy high-quality sushi made with specially selected seafood chosen by a chef who is passionate about the quality of seafood in Shimomaruko, a retro city along the Tokyu Tamagawa line.