Located in the prestigious residential area of Gotenyama, Shinagawa's finest French restaurant, "Cantessance," stands as the undisputed number one in Japan. Holding the title of the top French restaurant on Tabelog and maintaining its three Michelin stars for 16 consecutive years since the launch of the Michelin Guide Japan, Cantessance is truly in a league of its own. After finally securing a reservation for two, I visited this extraordinary establishment with a close friend. The restaurant features three tables for two guests, three tables for 3-4 guests, and private rooms for 5-6 guests. The course menu consists of 8 dishes and 4 desserts, with the option of wine pairing for approximately 25,000 yen. The exquisite dishes, prepared with a focus on "ingredients," "cooking method," and "seasoning," showcase the delicate flavors of seasonal ingredients. The wine pairing was exceptional, enhancing the dining experience to perfection. Although the bill was on the higher end, it was a dining experience worth revisiting, even if it means adjusting my lifestyle. I look forward to further expanding my knowledge of wine and returning for another unforgettable culinary adventure.

Visited the restaurant for the second time on a Saturday with two people. Noticed that there were some new staff members. Started with a dish of cucumber and white celery mixed with cream and rolled in a mass. The second dish was a cold soup made with grilled eggplant and cuttlefish. The specialty dish was a bavarois made with goat's milk, served with raw conger eel. The main course was red gurnard and lamb from Sisteron. The red gurnard had a crispy skin with a juicy interior, while the lamb had a creamy and smooth flavor. Finished with four desserts including watermelon ice cream, muscat grape creme brulee, fig tart, and meringue ice cream. The drinks included various wines and scotch. Overall, the food was excellent.

◆Dinner course priced at 33,550 yen. Due to restrictions, I couldn't take photos inside the private room, so I only have a picture of the exterior of the restaurant. I would like to describe the food, atmosphere, and service. The course consisted of 12 dishes (8 savory dishes, 4 desserts). I am not an expert in describing flavors in detail, so I will mention three dishes that left an impression on me. First, the salmon finger food was excellent. It had a perfect balance of flavors without any fishy taste. The harmony between the salmon, dough, and mousse was outstanding. Second, the goat milk bavarois was incredibly smooth and delicious. The star of the dish was the olive oil and salt drizzled over the bavarois, not the bavarois itself. It was not a dessert. Third, the bouillabaisse made with various shellfish was rich in umami without any fishy smell. The complex flavors were very stimulating to the palate. While all the dishes were fantastic, I highlighted the ones that impressed me the most. As for the atmosphere, it was surprisingly casual. There was no pretentiousness, and most guests seemed to be gourmet friends rather than on a formal date. The majority of tables were for four people, which may have contributed to the relaxed vibe. The service was impeccable. The staff were attentive and suggested drink refills at just the right time. They seemed to anticipate the needs of the guests. Overall, it was a delightful dining experience in a comfortable setting. I would love to visit again if given the chance.

Chef Kishida was the first in Tokyo to earn three Michelin stars, a rating he has maintained for over 10 years. His restaurant in Nishi-Shinagawa is a pilgrimage site for gourmets from around the world. The dishes focus on a combination of Japanese and French ingredients, offering average quality within a limited budget, but nothing particularly impressive. The main highlight of the meal is the Japanese beef. The wine selection is not extensive and prices are not cheap.

The techniques and skills learned at the Michelin regular "Astrans" are reflected in every dish at this restaurant. Chef Kishida's meticulous cooking technique, especially for meats, is a first-class experience that cannot be found in any other restaurant. The low-temperature, long cooking process brings out the richness and flavor from within the meat, resulting in exquisite texture and taste. The dishes served in the omakase course use the best ingredients of the day and are presented at the perfect timing. Each dish is beautifully plated like art, visually pleasing and full of depth in flavor, almost like telling a story. The food at this restaurant should be enjoyed not just as a meal, but as a piece of art. You can feel Chef Kishida's skill, sense, and passion in creating this art. Appetizer: Fresh seafood marinated with a sauce that is refreshing yet rich in flavor. Fish dish: Fish cooked at low temperature, crispy on the outside and tender inside, with herb sauce as an accent. Meat dish: Chef Kishida's specialty - meat slow-roasted at low temperature, juicy with the true flavor of the meat. Dessert: Chef's special vanilla ice cream combination is exquisite. Overall, every dish is vibrant in color, bringing out the charm of the ingredients to the fullest. The meat cooking method is particularly impressive, showcasing Chef Kishida's experience at "Astrans."

I finally visited a restaurant that I had been wanting to go to for a long time! I was filled with excitement and anticipation as I arrived at the restaurant. As soon as I sat down, I was given the menu, which was surprisingly blank as the recommended dishes change frequently. Next to the menu, there were descriptions about the restaurant's concept, the chef's passion for cooking, and thoughts on food, which heightened my excitement even before tasting the food. The meal consisted of 12 dishes, including 4 desserts. Each dish was carefully prepared with attention to flavors, textures, and aromas, especially the unique and memorable aromas that stood out from any other restaurant I had been to before. I also opted for the wine pairing, which complemented each dish perfectly, creating a true marriage of flavors. The service and the sommelier's expertise were exceptional, and considering the quality of the food and service, the overall cost was reasonable. It was truly an unforgettable dining experience that exceeded my expectations. I will definitely visit again. Thank you for the wonderful meal.

I visited for the third time and this time they had their summer menu. The food was incredibly delicious and I was impressed. My mentor once told me that you have to visit a restaurant at least three times to truly understand it, and I can now see why. The third visit was the most delicious. The seasoning, cooking, and how they bring out the flavors of the ingredients were all top-notch. The wine pairing was also fantastic. I was able to make a reservation for about 4 months later, so I'm looking forward to trying their winter menu next. With this, I will have completed the spring, summer, autumn, and winter menus. Exciting!

The staff at the restaurant were very kind and courteous. They seemed to sense that I was a beginner and even went as far as to explain which dishes to use. I was quite nervous as I had only memorized dining etiquette from the internet, but I had a very enjoyable meal. The dish that left a lasting impression was the sautéed Spanish mackerel. The cooking was perfect, with a crispy skin and moist, tender flesh, reaching a whole new level of perfection. The wine was also excellent, with the sommelier's explanation enhancing the deliciousness of the meal. Thank you for the wonderful meal.

It's been about 2 years since I last visited Cante Sans. I might sound biased, but the food has become even more delicious. Using seasonal domestic ingredients and French techniques, they truly excel in creating exquisite dishes. I may not be able to come here often, but as long as Chef Kishida is here, this is a restaurant I want to keep visiting.

"Cantessance" is a French restaurant that can be considered as one of Japan's representative restaurants, having won the Foodlog Gold Award for seven consecutive years and being listed in the Top 100 Restaurants as well as receiving 5 Michelin stars. It is a renowned restaurant that foodies from around the world travel to visit. Photography is not allowed except in private rooms, and the menu is blank with no items listed. The reason for the blank menu is that each table is assigned a server who adjusts the menu while engaging in conversation, emphasizing their flexibility and commitment to providing the best dishes available at that moment. One of their specialties, the goat milk Bavarois, is seasoned with 30 types of green olive oil and Grand salt, pairing well with the recommended wine. The main course, lamb, was cooked to perfection with an excellent sauce to complement it. Their specialty dessert, meringue ice cream, is made by crushing once-baked meringue and incorporating it into the ice cream, then sprayed with seawater from the Ukihashi Island in the Noto Peninsula. Overall, the French cuisine at Cantessance showcases the quality of the ingredients, prompting diners to contemplate while enjoying their meal. Whether it be the food, service, or ambiance, Cantessance is undoubtedly a top-tier grand maison in Japan. Chef Kishida even saw us off as we left. It was a delightful dining experience. #Cantessance #ShinagawaGourmet #FrenchCuisine #DeliciousFrench #TokyoFrench #JapaneseFrench #Foodie #GourmetTravel #FoodPorn #Foodstagram #FoodieFriends #FoodReviewer #FoodWriter #BClassGourmet #TokyoFoodCulture

I was taken there. Thank you very much. Everything was delicious. The way it was served was exquisite, and I enjoyed the perfect timing of the flavors. I am very satisfied. #Thank you for the meal #Chef Shuzo Kishida #Gourmet #French #Kitashinagawa #By reservation only #Michelin three stars #Featured in Omakase #Just between us #The staff enjoyed it #That's all from the front lines

This is my 7th visit, and every time I come, I feel like the food has evolved. I wonder how they can create such delicious flavors. The taste keeps changing in my mouth, revealing new umami flavors. The wine pairing is also excellent.

This is a photo of the exterior of the restaurant as taking pictures of the food is not allowed. Private rooms are available. When I opened the menu book, it was blank, which is unusual for a French restaurant, but it turned out to be the ultimate special menu for the day. The atmosphere from this point onwards was captivating. I usually write down what I eat and my thoughts right away, but the chef seemed eager for us to start eating once the dishes were served, so we dove in immediately. There were 8 courses of food and 4 desserts, all of which were delicious and memorable. I would love to visit again! Thank you for the wonderful meal.

Kantesansu, a famous French restaurant in Kitashinagawa, is well-known for its exquisite dishes. Although I couldn't take photos of the exterior, I enjoyed the course menu with wine pairing. Each dish showcased the quality of the ingredients with perfect seasoning. It was a bit pricey, but the experience was worth it. The wine pairing included Champagne, Gruner Veltliner from Austria, Chardonnay from Jura, Pinot Noir from Loire, and Grand Cru Pinot from Burgundy. Overall, it was a fantastic dining experience.

6th Cantessance (February, April, October, January, April, August) Kanbiton with shallots and cucumber New squid and grilled eggplant soup Mussels from Mont Saint-Michel with mushrooms, conger eel, and shishito peppers Tripe with horse meat tartare and asparagus Fish - marlin with grilled polenta Henriot Cuvee Emile 2006 Meat - Basque pork with pear and artichoke Bruno Clair Bonnes Mares 2016 Melon sorbet with shaved ice cream Gâteau Opéra Freshly baked cheesecake with Nanko-ume plum Meringue ice cream Bodhi tree herbal tea

On this day, I visited Cantessence, which has become a leading figure in Japanese French cuisine. I opted for the chef's choice with a blank menu and requested wine pairing. The eggplant with slivered squid in a gaspacho style was delicious. Following the signature bavarois, there were Mont Saint-Michel mussels and premium Shizuoka clams. Grilled sea bream sandwiched between conger eel and fritters, lamb, and dessert flowed smoothly. While rooted in French techniques, this "Kishida French" skillfully incorporates Japanese ingredients and culinary methods. It's a restaurant I would like to revisit with the changing seasons.

To Cantessence. It goes without saying, but the food, wine, service, and atmosphere were all excellent. The three hours flew by, and I had a truly happy time. All the dishes and wines are shown in the images, so please take a look! Personally, the dessert and wine pairing was absolutely amazing.

Visited a restaurant without a menu! Received an email saying there was a cancellation, so I made a luxurious last-minute reservation! They pointed out that photos were not allowed except for a table shot, so I only managed to take one photo (´・ω・`) lol The menu consisted of 9 dishes and 4 desserts. Everything was delicious, but personally, the standout was the fish dish, where the inside of the red snapper was like sashimi and the outside skin was crispy from being cooked. Also, the fourth dessert, meringue ice cream, had a gentle sweetness that you could keep eating even when full. The ice cream was topped with Noto Peninsula seawater, adding a subtle saltiness that was exquisite.

I visited Cantessence, which was a long-awaited visit for me. It was my first time there and I have never had such delicious French cuisine before. The food was amazing and the service from the staff was excellent. Unfortunately, photos are only allowed in private rooms. The staff member who served us mentioned that they were inspired to pursue a career in French cuisine after watching Grand Maison Tokyo. Thank you for sharing such a lovely story.

I visited the French restaurant "Cantessence," which is represented by three Michelin-starred chefs in Japan for the first time. The owner chef, Shuzo Kishida, trained at the three Michelin-starred restaurant "Astrance" in Paris, France, under the guidance of restaurant chef Pascal Barbot. Kishida's cuisine, which follows in this lineage, thoroughly pursues the three elements of "produit" (ingredients), "cuisson" (cooking), and "assaisonnement" (seasoning), which raised my expectations. I was told that taking photos was not allowed except in private rooms, so I listened to the explanations of the dishes being served, although I missed some details, I will omit the details of the menu. The staff and sommelier were perfect in their service, as expected. The wine pairing was particularly wonderful, enhancing the flavors of the dishes and wines when enjoyed together. The dishes that focused on "ingredients," "cooking," and "seasoning" were beautifully presented, and the flavors of the sauces and ingredients complemented each other, making them very delicious. I particularly enjoyed the vegetables. The dish that left a lasting impression was the goat milk Bavarois. Seasoned only with green olive oil and Guerande salt, it was a masterpiece. The wine pairing was a perfect match and complemented each other's flavors. The dish of conger eel, topped with shishito pepper, green olives, and anchovy sauce, was outstanding. The conger eel was crispy on the outside and fluffy on the inside, and the sauce paired well with it. The shishito pepper on top enhanced the natural flavor of the vegetables, making it exquisite. The grilled fish dish of grouper also had an excellent pairing with the sauce, and it was the most delicious grilled fish dish I have ever had. The dish with concentrated corn cubes, made by filtering corn and condensing it, was a unique sensation as the taste of corn spread in the mouth. The main course was duck meat, which was perfectly cooked, and the sauce paired exceptionally well with it. The burdock root fritters served as a side were also delicious. There were four desserts, but the meringue ice cream was particularly impressive. It was a top-notch Tokyo French dining experience, and the high ratings on Tabelog are well-deserved for the food and service. However, being French cuisine, I did find the dishes a bit heavy compared to Japanese cuisine. As I left, Chef Kishida himself saw me off. Thank you for the wonderful meal.