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....
⭐️⭐️⭐️
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.
[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.
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 🥺.
[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.
[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:)
ญี่ปุ่นการให้คะแนนของผู้ใช้4.35(25 รายการ)
中田 航太郎
Masaki
Hikari
Sayaka
グルメマフィア
りこ
川田 智也
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