Reserva de Kantesansu | Shinagawa-ku, Tokyo | French | AutoReserve

Reserva de Kantesansu | Shinagawa-ku, Tokyo | French | AutoReserve

@vitaminlemonchan

Japón

2025年7月27日

4.6

Cocina

4.6

Servicio

4.6

Ambiente

4.6

Relación calidad-precio

4.6

Hora de la visita: 7/2025 Noche

Precio por persona: JPY 54.000

【Tokyo, Kitashinagawa】 A representative French restaurant in Japan, led by Chef Kishida, who supervised the immensely popular drama "Grand Maison Tokyo," which was also made into a movie. For the early summer course, I was guided to the private room in the back left for the first time. *Photography is only allowed for reservations of private room use. Omakase Course ◇ Amuse-bouche of Shishito Peppers and Aori Squid ◇ Chilled Soup Clam bouillon, sea urchin, conger eel, oyster, cucumber, watercress, rosemary sorbet ◇ Goat Milk Bavarois ◇ Baked Zucchini with Cheese Hokkigai (surf clam), sun-dried tomatoes ◇ Lobster Bisque Sauce Water eggplant, scallop mousse ◇ Trippa Green beans, asparagus ◇ Sea Bream with Sweet Summer Orange and Plum Sauce, Corn Galette ◇ Kurobuta Pork with Red Wine Sauce ◇ Sorbet Peach, raspberry, rhubarb ◇ Coconut Pudding Espresso, pistachio oil ◇ Black Cherry Tart ◇ Meringue Ice Cream The signature dish "Goat Milk Bavarois," which has been a specialty since opening, is adjusted slightly in flavor depending on the season and temperature, and it remains delicious as ever. This time, the zucchini dish paired perfectly with the cheese and was exquisite; however, overall, every dish was of such high quality that it was hard to choose a favorite, and I was very satisfied. I would like to visit again in a different season and in a month I have never been.

@vitaminlemonchan

Japón

2024年8月18日

4.6

Cocina

4.6

Servicio

5

Ambiente

5

Relación calidad-precio

4.2

Hora de la visita: 8/2024 Noche

Precio por persona: JPY 60.000

【Tokyo, Kitashinagawa】 Repeat visit. Continuing to update its history since becoming the youngest recipient of three Michelin stars, Kanteens. Congratulations to Chef Kishida on celebrating his 50th birthday recently. *Photography is allowed only in private rooms. Dinner Omakase Course ◇Sablé, squid, pistachio ◇Hearty soup with octopus and cucumber, mizuna shaved ice ◇Lily bulb and goat's milk bavarois Signature dish. The flavor of the milk changes with the goat's condition and temperature each season, and in summer it is refreshing. It is said that olive oil is used to adjust the flavor. ◇Shrimp ravioli I thought ravioli was Italian. Delicious! ◇Tomato brioche French toast The umami was concentrated and juicy. ◇Gâteau Comté ◇Pan-seared Spanish mackerel I love the fish dishes at Kanteens. The sauce is delicious. ◇Pigeon I was nervous about the main dish since I didn't like the lamb last time. The pigeon was tender and had no gamey taste; it was delicious for the first time! ◇Pumpkin and maple syrup sorbet ◇Mango and mascarpone cake The sweetness was just right and incredibly delicious. ◇Coconut gelato with pineapple candy ◇Meringue ice cream A classic. The caramel-like flavor was addictive. We toasted with beer and then enjoyed our favorite wine. The private room was especially comfortable. It was delicious. I would like to come back someday when the main meat is beef skirt.

@vitaminlemonchan

Japón

2024年3月29日

4.7

Cocina

4.6

Servicio

5

Ambiente

5

Relación calidad-precio

4.6

Hora de la visita: 3/2024 Noche

Precio por persona: JPY 65.000

Tokyo, Japan The best French cuisine in Japan. Since becoming the youngest restaurant to be awarded three Michelin stars, Cantissance has continued to renew its history. Chef Kishida's unique sensibility and attention to detail can be felt keenly. It is interesting to note that the menu is a blank sheet of paper. Photography is allowed only in the private rooms. Dinner Omakase Course Sablefish liver with mushroom sauce Sea bream and aligoté consommé Lily root and goat's milk bavarois Signature dishes. The olive oil had a sweet taste and the stones were too delicious. ◇White asparagus, firefly squid THE spring! The combination of favorite ingredients is the best. Cake Sacré The texture is like a pancake with butterbur, spinach, crab miso and comte cheese. Puntarelle fritters Minced gibier is made into a sauce. A novel dish. ◇Horseradish The outer skin is crispy, but the taste is soft and delicious in the mouth. Roast lamb The aftertaste of the lamb was a little bitter, so the lamb's peculiar aftertaste was a little annoying. Green apple sorbet Strawberry shortcake The person who invited us to this restaurant praised this dish. It looked lovely and was very tasty. Cacao cake with pistachio cream Meringue ice cream It was my personal favorite flavor that I would be addicted to. Food, wine and service were all wonderful. It was nice to be able to anticipate the spring season. I would like to come again when the main meat is beef.

タニモト　雄一郎

Japón

2021年4月25日

4.7

I want to go! I want to try it! Chef Shuzo Kishida's Cantissance 🍽 has been awarded three Michelin stars for 13 consecutive years since the Michelin Japan edition was created. I looked at the reservation site every day! My wish came true! This restaurant was the model for the Grand Maison Tokyo ✨. 4 appetizers - fish, meat - 4 desserts Each dish was the most wonderful I have ever experienced. ⭐️⭐️⭐️ The manager of Cantessence, who was the model for Manager Kyono (Kazuki Sawamura) in Grand Maison Tokyo, was also very friendly and easy to talk to! According to the manager, Chef Kishida invents all the dishes himself, and even though it's hard to get reservations, he's always there on business days to serve the customers and see them off 🥺. ‼️ By the way, Chef Kishida will be on Another Sky at 23:00 today 😆 ‥His companion is On the chef's left is his beloved wife and on his left is his sister, Ho-chan.... ⭐️⭐️⭐️

Japón

2020年4月9日

4.8

Hora de la visita: 4/2019 Noche

Precio por persona: JPY 40.000

Not too early for French beginners. A private room was suddenly reserved for me and I was invited to go there ♡♡♡♡♡♡♡♡. I was lucky that I couldn't take pictures of the food unless I was in a private room! The restaurant was a nice space with a luxurious atmosphere! First, there is an explanation of the blank menu. We started with a bite-sized dish~! and at first I thought this is a restaurant for advanced French cuisine. It is difficult for children to taste, I am sure this is the best French cuisine ♡. I am not sure if it was too early for me...? I was glad to try the classic goat's milk bavarois. But the taste was still difficult for me.... I've been going to a lot of French restaurants lately, so I'd like to go back when I'm a little older.

Japón

2019年10月10日

4.0

When dessert is served, you feel sad that the good time is about to end, but not at Cantesans. There were four desserts! Yatter! (Holy crap! With my satiety center going crazy, I feel like I'm in heaven. Everything was delicious, but it was the black fig dessert that impressed me the most: ☺︎ Unlike its appearance like a work of art, the watery, rich aroma and sweetness of figs, and the mouthfeel of cookies and cream scattered at the bottom were too interesting and captivating. The meringue ice cream at the end is also excellent 🍨☺︎ The sea water sprayed on the surface made the elegant but dense sweetness even better. It was a wonderful time, but I realized that it was almost time for the date to change((((; ))))))) Chef Kishida was there when we were leaving and we said hello to him, he was very polite and cool ☺︎ The 3 hours flew by so fast and it was fun........ I was really honored to be invited. ☺︎ I hope we can have this kind of dinner party again. c(ω・`c⌒

Japón

2019年8月6日

4.0

[Cantissance] Regular meeting, Cantissance in a private room. - Soup of kuruma shrimps, potatoes and fresh buckwheat - Goat cheese, Bavaroa, salt of Guerande, olive oil - Tokushima hamo, Australian hamo, asparagus, walnuts, parmesan - Spanish Mackerel Fillet, Hamaguri Bouillon, Nagano Mushrooms, Seasoned Vegetable Sauce Meatballs with kobashira and lotus root - French Basque Pork Shoulder Loin Fond de Beau, Fig Aromatics, Goldenseal, Burdock Chips - Syrup matched with coffee, cardamom, lemon peel sherbet, green raisins - Churros, pumpkin puree This time, I was surprised by the main course, Basque pork. The color of the lean meat and the way the fat was in it, as if it were really pork. And it was so tender that it almost melted in your mouth. Even the aroma was like that of beef. We were very grateful that we could have it because it seems that the availability of such pork is not stable. And I wonder if it is common to use hamo in French cuisine... Thanks to TIRPSE's UNAGI END, I know that eel is often used. I'm too ignorant about French cuisine, so I'll study a little more.

タニモト　雄一郎

Japón

2021年4月25日

5.0

It's my second time to visit Cantessence after a year's absence. Right: My wife, Chef Kishida, my sister, and myself We enjoyed Chef Kishida's creations at lunch (same contents as dinner) starting at 1:30 p.m. this month only✨. 6 appetizers - fish - meat - 4 desserts All delicious! You can only taste the butterbur sorbet here (last year they also had sansho sorbet and eggplant sorbet in summer) 😍. The food was of course delicious, but all the staff were so friendly and helpful that we felt like we were in Michelin ⭐️⭐️⭐️'s shoes for 2.5 hours of bliss 😊. Next time we would like to invite someone else to enjoy the private room with us and our spouse 🥺.

Japón

2019年8月6日

4.1

[Cantesans] Today's highlight, stone sea bream with butterbur sauce. With butterbur sauce. And garnished with fresh onions and sour cream. The crispy crunchy texture goes without saying, and the slight bitterness of the butterbur sauce adds a nice accent. This is what it means to feel the spring season. And the sweetness of the fresh onion. The sour cream lightens the sweetness of the onions. It really is wonderful every time.

Japón

2019年8月6日

3.8

[Quintessance - Quintessence] This time the main meat was pigeon. The dish is a delight for the eyes, nose and palate, with various parts of the meat such as the thigh, the thigh and the white meat. Art. This time I somehow feel that my sense of smell has been stimulated even more than usual. The room-filling aroma of the French veal consommé, the fragrance of the fried artichokes, the appetizing aroma of the crispy skin and juicy inside, and the aroma of the fresh ginger dressed with the hijiki mushrooms that accompanied the dish. Every time I visit, I wonder what the dish will taste like, and I admire Chef Kishida's cooking, which brings new discoveries to my mind. I can't wait for the next time:)

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