Last time, my sister and I went to lunch together, but this time, when my sister came to Tokyo again, we went to dinner as a family. We chose the top course and alcohol pairing. Just like last time, the pairing started with champagne and the elegant dinner began. The dishes were all white, like a canvas, and as we looked at the menu, we imagined how each dish would be prepared. Each dish that came was different from what I had imagined. This is the essence of Esquisse. Last time, I enjoyed the experience with just my visual and taste senses, but my brother-in-law, who loves French cuisine, had trained at Georges Blanc in France for a few years. He talked about how he imagined the titles and ingredients of the menu, and how Lionel Chef's unique sensibility went beyond his imagination, making him excited. I realized that there is also a way to enjoy imagining things. When I tried pairing a wine that I didn't drink much with a different one, it was delicious but didn't match well. The pairing of carefully selected wines was truly impressive. I love modern French cuisine that goes beyond imagination, and Lionel's world is constantly evolving, so I look forward to what's next.

A Michelin two-star rating is no joke. The ikura (salmon roe) and butternut squash apparently bring out the essence of early spring. The combination of shrimp and beets signifies transience. The acidity of the passion fruit inside the fresh squid is just right. The pairing of scallop, burdock root, and maitake mushrooms is profound. The grouper and turnip dish exudes tranquility. The main dish is pumpkin gnocchi! Even though it's French cuisine, isn't it supposed to be meat? And it's not even the main course in Italian cuisine? So many question marks, but it was delicious haha. Let's just say it's good because it has chanterelle mushrooms. The dessert was watermelon with rosé wine. Each dish has its own theme, but overall it's delicious. They said a jacket is required, sneakers are not allowed, but there was a guest in shorts. So, are shorts acceptable? I'm not quite convinced. Despite the high ratings on Tabelog and Michelin stars, why is it easy to make a reservation here? #French #esquisse #freshsquid #shrimp #gnocchi #grouper #scallop #ikura #chanterelle #Ginza

I rarely go to French restaurants. Upon entering the restaurant, we were directed to the right and left, and I think most of the customers were from overseas. We were welcomed with champagne, and then served wine that paired well with the dishes. There is a pairing course available, but I wasn't confident in keeping up with the pace, so we opted to order wine as we went. French cuisine usually gives me the impression of heavy sauces, but here, they were not as heavy and had a good balance of flavors that complemented the dishes well. The ingredients used seemed to be on the lighter side. Even though I was quite full by the time we reached the red snapper dish, I couldn't help but wish for a meat dish (I'm a meat lover). I'm sure the ingredients served depend on the season. The chef even came out to greet us at the entrance. He seemed young, which was surprising, but the dishes were indeed French yet not old-fashioned, with a stylish touch. It was my first time having French cuisine in a while, and it was very delicious. Thank you for the meal.

I used this restaurant for lunch on a regular day. It has been awarded two stars for over 10 years, making it a well-established and longstanding place. The course menu is the same for both lunch and dinner, but lunch is cheaper on weekdays. It felt like a good deal, but ultimately, the experience was just okay. The top course usually includes both meat and fish as mains, but on this day, only fish was served, with gnocchi as a substitute for meat. Gnocchi, really... While it was seasoned like meat, gnocchi is still gnocchi. Overall, the first and second dishes were promising, but as the course progressed, the dishes didn't really impress or excite. I can understand why they haven't been able to achieve three stars, and it wouldn't be surprising if they dropped to one star soon. The wine pairing was also just average. There are two options, with the French wine pairing being more expensive, but the reason for this wasn't clear. Isn't the point of wine pairing to choose the best wine from around the world to complement the dishes of the day? Also, leaving the opened bottles on the table for the night or for others to drink later affects the quality. The desserts were okay, but it was strange that they didn't offer coffee with the first one. Due to its location in Ginza, the view from the window was filled with air conditioning units. I won't be visiting again.

Located on the upper floors of the Royal Crystal Building, Esquisse is a restaurant where Executive Chef Lionel and Sommelier Wakabayashi combine high-quality ingredients with French cuisine and perfectly balanced wines to impress guests. The dishes are satisfying with a good portion size, and today's menu, although meat-free, includes a grilled Kinmedai with red bell pepper and a pumpkin gnocchi, each offering a unique texture and flavor. While it may not be a casual dining spot, Esquisse is definitely worth a visit for special occasions or memorable dining experiences. Thank you for the wonderful meal! ^_^

- The journey of truth is the germination of sensibility - Gift: Octopus, Peach, Rebushe - Power of the earth: Eggplant, Bitter Gourd, Nepeta - Quiet voice: Clam, Rhubarb, Elderberry - Homemade Ciabatta: Mugwort and Sun-Dried Tomato Bread - Harmony: Beans, Sea Urchin, Verveine - Storm: Conger Eel, Sansho Pepper, Green Yuzu - Abyss: Kinmedai, Fennel, White Shrimp - Beastliness: Lamb, Sage, Polenta - Alchemy: Cheese, Infusion - Pleasure: Watermelon, Rose Wine, Lavender - Southern Cape: Pineapple, Coconut, Long Pepper - Tea sweets - Gift: Octopus, Peach, Rebushe Rebushe's fragrance-filled peach, with the exotic allure of octopus clinging to the tongue and teeth. The more you chew, the more umami spreads from the octopus, mixing with the herbal flavor. The dish with the power of the earth features a combination of eggplant, bitter gourd, and Nepeta with a miso sauce infused with tomato water and citrus. The mild acidity of the sauce complements the aromatic Nepeta, while miso and bitter gourd enhance the sweetness of the eggplant. A clam dish with a quiet voice, featuring a creamy clam broth and fermented butter sauce that envelops the clam, enhancing its rich umami and sweetness. The spiciness and slight bitterness of elderberry and rhubarb, along with refreshing perilla, add accents to the subtle flavor. Homemade ciabatta with mugwort and sun-dried tomatoes is a delightful balance of the sourness of rye and the slight sweetness of mugwort and sun-dried tomatoes, making it incredibly delicious. A harmony dish with beans, sea urchin, and sesame paste, creating a rich umami when combined. The gentle acidity of the sauce and the refreshing aftertaste of vervain evoke early summer, elegantly tying the flavors together. A stormy dish with conger eel, sansho pepper, and green yuzu, where the conger eel is enveloped in a delicate blend of flavors. The generously scattered real sansho pepper and green yuzu define the contours of the conger eel, enhancing the delicate sweetness of the fat. The texture of the mushrooms underneath adds a nice accent, allowing you to fully enjoy the tender texture of the conger eel. An abyss dish with golden eye snapper, fennel, and white shrimp, showcasing a beautifully delicate preparation of the fish. The skin, seared separately from the flesh, is so clear and beautiful that it captivates the eyes. The delicate cooking with a needle-like fire penetrates to the center, ensuring the fish is perfectly cooked. The sauce, gently carrying the flavor of the shellfish, doesn't overpower the star of the dish, the golden eye snapper. A beastly dish with lamb, sage, and polenta, featuring a beautifully pink and radiant lamb that envelops the knife with a soft texture, releasing an elegant aroma and sweet fat. The sauce, in contrast to the previous delicacy, is a concentrated burst of umami, like a fireball. A truly French culinary experience, this lamb dish is outstanding in its flavor. An alchemy dish with cheese and infusion, featuring an herb-infused blue cheese with a miso-based paste. It has a dignified flavor and aroma. A delightful dessert with watermelon, rose wine, and lavender, where yogurt ice cream is paired with wine-soaked watermelon for a refreshing and elegant finish. A dessert with pineapple, coconut, and long pepper, reminiscent of the southern cape, offering a tropical and spicy twist. Tea sweets and another gift of octopus, peach, and Rebushe.

The food and service at this restaurant were amazing! It's a new kind of French cuisine that is light and easy to eat. The dishes are incredibly delicious, but it's hard to put the taste into words. Each dish is delicate and beautifully presented, making you say "wow" every time a dish arrives. The use of ingredients from various regions in Japan, as well as seasonings like miso and plum, gives it a Japanese-French fusion taste. The complexity of flavors was really enjoyable. The staff at the restaurant were all very friendly and welcoming, making it a delightful dining experience. I would love to visit again!

My friend took me out for lunch on my birthday♡ Small portions of dishes kept coming one after another, and they were all so delicious. The flavors of the sauces were unlike anything I had ever tasted before and they were amazing. We even had a farewell from the chef at the end, making it a truly wonderful time.

It's been about half a year since I last visited. As always, I was amazed with each dish I tried. The wine pairings were exceptional. The presentation was captivating, sparking my imagination. I tried to analyze and understand it with words, but in the end, I was simply satisfied with the delicious taste. It's fascinating.

The deliciousness of Esquisse lies in the perfect fusion of solid French techniques with authentic Japanese ingredients and methods, creating a harmonious blend of flavors. The collaboration between Lionel and Hugo, along with Wakabayashi's wine selection, creates an impressive dining experience. It's a fantastic grand maison. And let's not forget Wakabayashi's skills as a manager.

French Esquisse in Ginza is a renowned restaurant that has continuously earned two Michelin stars since its opening. We opted for the 27,500 yen course with wine pairing. The dishes impressed us with the perfect harmony between French cuisine and Japanese ingredients. Each dish was rich in information, from the variety of ingredients to the cooking methods. Even a single truffle showcased incredible aging techniques, being aged wrapped in leaf mold, Roquefort cheese, coffee grounds, soy lees, and cedar wood. Although some aspects were a bit hard to grasp, we truly experienced the depth of the cuisine. While the wine pairing didn't quite hit the mark, the food itself was exceptional.

Visited the restaurant on a Friday night. Despite having two Michelin stars and a high rating of 4.31 on Tabelog, surprisingly it was easy to make a reservation. We ordered the 36,000 yen course with wine pairing. Overall, the atmosphere of the restaurant felt more like a bistro than an upscale French restaurant, so I personally don't plan on revisiting. The price was around 60,000 yen per person with wine included, but for that price range, the atmosphere felt too casual. It's a matter of personal preference, but I enjoy the formal "experience" of fine dining French cuisine, so those with a similar taste might find it lacking. The poisson and entree were exceptional. Each dish showed a daring spirit by incorporating Japanese flavors, which was wonderful. However, I would have preferred a bit more attentive service. The clattering sound when dishes were placed on the table or when explanations started before the dish was fully served felt a bit off. While I understand that elegance doesn't mean showing off every detail, I still wanted to feel that underlying elegance that French cuisine is known for. I had to limit my wine intake as I had plans the next morning, but the wines I tried all harmonized well with the dishes. It was surprising and enjoyable to see how they complemented each other.

Upon revisiting the restaurant, I opted for a downgraded course priced at 22,000 yen (tax included, excluding 12% service charge) after making a web reservation three days in advance. The location is prime in Ginza. The dishes featured a mix of regional and ethnic flavors with elegant presentation. While the ingredients may not have been top-notch, the seasoning and plating were impressive. The sea bream dish stood out for its quality and preparation, while the French pigeon lacked the same impact as before. With a wine pairing costing 15,000 yen for 5 glasses, the total bill came to just over 40,000 yen. While the service was excellent, the overall dining experience fell short compared to other high-end establishments in the city. It seemed like the restaurant struggled to find a balance between service and food quality, making it a somewhat ambiguous choice in the realm of upscale dining in urban areas.

First visit. The restaurant made me think about what a "Grande Maison" is. Personally, I thought a Grande Maison was a solemn space with a strict dress code (men must wear a jacket even in summer), where the space itself is the most important aspect. If the space is good, even if the food is somewhat mediocre, it can be overlooked from the customer's perspective. At least, as the one responsible for payment, I felt like I was paying more for the space than the food. If it's just about the taste, sushi is better. How about you all? The main store didn't quite live up to my idea of a Grande Maison. Despite charging a 12% service fee and enforcing a strict dress code, the space value pales in comparison to other Grande Maisons in the same price range. The seating area is quite cramped, and the floor feels cheap. The waiting room was also too small, which made me feel rushed. Being forced to wear a jacket even in the summer in such a space was tough. On the other hand, the food itself was simple but reasonably delicious. The menu only listed the concept and ingredients. You can ask the staff for an explanation of the concept, which deepens your understanding and makes it more enjoyable. There were many seafood dishes, with the main courses being mackerel and pigeon, and using cherry trout for the appetizers. Personally, these three dishes left an impression on me. The plates were all white, and the overall space had a cold, bluish feel, which is probably why many photos posted on Tabelog have a dark hue. Without much editing, the photos won't look good. I couldn't help but notice that the water glasses were from Sugahara, and the staff explained, "These are Sugahara glasses," but they didn't seem to match the level of glasses you would expect from a Grande Maison. Sugahara is not to blame. I use them at home too. The course cost 36,000 yen, plus tax and a 12% service charge, and included a glass of champagne, which is rare. I actually don't like champagne, so I would prefer if the course price went down by not including it. I liked the font of the Esquisse logo, so I used it in the top photo. I read various articles about whether Esquisse is a Grande Maison or not, and it seems to be positioned as a modern French restaurant within Tokyo, with a Grande Maison-like impression. Personally, I don't think it's a Grande Maison, and I think it would be more popular as a modern French restaurant without tablecloths, where casual attire is okay, and with a counter in a florilege-like shape. The taste is not bad, so I felt there was a significant gap between the customer's expectations for the space and what was actually provided. If you expect a serious Grande Maison experience, you will be disappointed. It's not as ornate and extravagant as Robuchon, L'Osier, or Apicius, but rather a simple and chic space, or in other words, a cheap space for its price range. I made some harsh comments about the space for those who haven't visited yet to adjust their expectations. I think the taste is good, so I would give it a rating of 4.2 overall. Some people may like the simplicity of the space, but I feel there is a big gap from the image of a "typical Grande Maison." If I had to say, the stylishness and bluish feel of the space are similar to Narisawa in a nearby price range. A cheaper version of Narisawa. For occasions like proposals or declarations of love, it may not be quite enough, so I recommend other Grande Maisons for such purposes. It might be a bit tough for important anniversaries. The portion size and service tempo are appropriate, so it is ideal for accompanying someone in Ginza.

My wife and I love Esquisse! Today, after shopping in Ginza, we brought our daughter along. On the table, there was a figurine shaped like an apple drawn by the chef's child. Looking at this apple, you are enveloped in a happy atmosphere at Esquisse. Then, the general manager, Mr. Wakabayashi, appeared! Congratulations on winning the Goût de France Best Sommelier award!! It's too much happiness to be able to ask the best sommelier in Japan for wine pairing. Not only the choice of wine, but also the explanation of the dishes is wonderful, and having them served by Mr. Wakabayashi makes the meal even more delicious. Thank you very much!! This time, the dishes were richly incorporating spring mountain vegetables, and it was surprising to see how they naturally blended into French cuisine. The meticulous preparation technique that condenses only the wonderful parts of mountain vegetables is evident. It was wonderful to be able to enjoy Esquisse's unique dishes incorporating the splendor of Japan's four seasons. ◆Sea Bream Between slices of sea bream, there is a refreshing amuse with knotweed and mascarpone cheese. ◆Green Peas, Soybeans, Caviar A plate with a completely white appearance typical of Esquisse. When you put your spoon in, you will find a vivid green paste of green peas and soybeans. The crunchy texture in the creamy paste is said to be made with snow peas. The balance with the generous caviar on top is wonderful! ◆Asparagus, Ark Shell, Egg Confit Ark shell slightly cooked on top of asparagus. Next to it, there is egg confit. The orange flower petals are beautiful! The Czech Chardonnay that was paired with this dish was absolutely amazing! It was said to have been transplanted from France and blended with vintages from 2017, 2018, and 2019. The moment you put the glass to your mouth to drink the wine, the aroma is truly amazing. Thank you for introducing me to a wine that I wouldn't easily discover on my own! As expected of Mr. Wakabayashi! ◆Trout Thickly cut trout with a superb cooking method to concentrate the umami. The puree of eggplant and yuzu lemon is also deliciously refreshing. And a beautiful plate decorated with broccoli puree and cucumber, beautifully colored in green. This trout was paired with CORTON Pinot Noir. The firm umami of the trout makes it a perfect match with the Pinot. I think this pairing is possible because of the thick cut trout. I love the way Mr. Wakabayashi pairs the wines as well. ◆Pigeon Pigeon that was prepared for several days. Finally, it was grilled over charcoal, with crispy skin on the outside and juicy inside, making it the best pigeon. Here, it was perfectly paired with a robust Cabernet from Bordeaux. ◆Cheese My wife and daughter chose a smaller course due to their small appetites, but my daughter said she had some cheese, so when I asked Mr. Wakabayashi, he said, "Our cheese is part of the dishes here." So, I immediately asked for it. It was seasoned with miso and ginger, had no odor at all, and even my wife, who doesn't like cheese, finished it all. In the future, when you come to Esquisse, you should definitely choose a course that includes a cheese plate from the beginning. ◆Dessert First, a palate cleanser with celery and fuki buds. The gentle bitterness is enveloped in sweetness, creating a wonderful harmony. And a gorgeous dessert with flowers scattered throughout, typical of Esquisse! Taking a larger bite as advised by Mr. Wakabayashi, when you put it all in your mouth, the refreshing scent of the flowers fills your mouth, creating a surprisingly delicious experience!! Truly fitting the title "Voice of Flowers." This was the first dessert where the aroma and taste of the flowers themselves were so strong. It was moving!! It was another very fulfilling meal this time as well. Thank you for the wonderful time! I will visit again soon!!

I had visited this restaurant shortly after it opened a long time ago and didn't have a good impression, so I hadn't been back since. Recently, I wanted to have French cuisine in Ginza and made a reservation at a place with good reviews. It was fantastic. The service was great, and they cooked the saury and other easily dry fish to perfection, making them moist. Even tough meats like pigeon were tender and easy to eat without bones. It wasn't too difficult to get a reservation, and it was nice that mineral water was included in the course. It was delicious. Thank you for the meal.

Located a 3-minute walk from Ginza Station, "Esquisse" has been awarded the prestigious SILVER AWARD for 5 consecutive years and holds two Michelin stars. I visited the restaurant again immediately after being invited for a business dinner last month, where I unfortunately didn't get a chance to take photos. This time, I made a reservation for 12 o'clock on a weekday. Unlike my previous visit when I mistakenly requested duck instead of pigeon, this time I followed the menu as it was. The pigeon dish at Esquisse was truly outstanding, with the quality of the ingredients, use of herbs, and cooking technique all coming together to create a delicious experience. Every dish was not only delicious but also beautifully presented, enhancing the overall dining experience in the restaurant's ambiance resembling a canvas adorned with paintings. I thoroughly enjoyed every bite until the end. The menu for the day included the following courses: 1. Gift - Flounder, mustard greens, Granny Smith apple 2. Harmony - Green peas, soybeans, caviar 3. Three terroirs - Scallop, mountain vegetables 4. Penetration - Beets, truffle, wild boar 5. Allegro - Red shrimp, cider, perilla 6. Omen - Sea bream, butterbur sprout, bergamot 7. Animality - Pigeon, turnip, red wine 8. Alchemy - Cheese, fermentation 9. Intuition - Mandarin orange, jasmine, cocoa noir 10. Pleasure - Strawberry, rice, olive.

I have always wanted to visit Esquisse. The food and atmosphere were truly deserving of their Michelin two stars, providing a sense of comfort. I met up with a friend after a long time and got so caught up in our conversation that I didn't pay much attention to the food, but the staff always took the time to explain the dishes and wines, showing thoughtfulness throughout our time there.

Ginza Esquis, which opened the year after, quickly earned two Michelin stars. This restaurant, which I had always wanted to visit for special occasions, turned out to be even more elegant than I had imagined. I had the best time there. Thank you for the wonderful meal! #Wine #Michelin #JoelRobuchon #GinzaGourmet #GinzaLunch #French #GrandMaison #HardToBook #BirthdayDinner #Sommelier #TokyoGourmet #TokyoFrench #AnniversaryDinner #AnniversaryLunch #Alcohol #Delicious #Italian #FoodiesUnite #Meat #Esquis

The admired Tokyo Ginza restaurant "ESqUISSE". By chance, the day I made a reservation happened to be rainy, which I love. I quietly faced the white cloth in front of me, looking at the Ginza buildings blurred by raindrops running down the glass windows like shooting stars. This restaurant underwent a renewal in 2019, changing the interior to a more natural texture with walls made of plaster and the floor color, and all the dishes were renewed in white. The combination of light-colored interiors exudes elegance and creates a soft, high-quality space that is picturesque no matter where you look. The spring course we had today is called "The Journey of Truth"… Starting with Champagne "Pierre Peters" that rises in the flute like amber bubbles. On a white plate, there is a pure white tofu foam sauce with caviar on top. A beautiful green peeking from the bottom, a smooth and creamy taste with a gentle overlap of caviar's saltiness. I particularly liked the dish with green asparagus and ark shell. The fresh asparagus from Tochigi prefecture is sautéed with anise, and the ark shell mixed with butter and ricotta cheese is soaked in sauce, with a smooth egg yolk confit at the bottom. Each ingredient is realized in its ideal form, harmonizing beautifully, leaving a lasting impression on my heart. The bread served in between is homemade, made with organic wheat, such as Pain de Campagne and lemon confit with sage aroma, spread with homemade butter from Hokkaido's Jersey cows. The sweetness and aroma of the wheat as you chew give a comforting warmth in its simplicity. Enjoying the bitterness of spring with sweetfish and fuki no to, bergamot aroma, and rich duck. A dessert with a gentle acidity of buntan under ivory-like white chocolate layers. When unraveling the wide range of ingredients that seem to have a formula, one can see that the depth of Chef Lionel's cooking is further enhanced by digesting and incorporating the ingredients he has encountered in various parts of Japan. I felt the affection poured into the dishes like reading through a book. I also appreciated the attentive service from the sommelier and staff who support the restaurant. Thank you for the luxurious time, it was a feast.【10-course lunch ¥25,000】ChampagneGift / Flounder, mustard greens, Granny SmithHarmony / Green peas, soybeans, caviarSoft voice / Asparagus, ark shell, egg confitPermeation / Beets, truffle, wild boarAllegro / Red prawn, cider, perillaSign / Sweetfish, fuki no to, bergamotBeastly / Duck, red wine turnipIntuition / Buntan, jasmine, cocoa, IvoireJoy / Strawberry, rice, olivePetit fours / Kadaif, orange confitGlass of white wine ¥3,000Glass of red wine ¥5,000

It was a lovely and refreshing course that made me feel the arrival of spring on my first visit. The course started with flounder that had been aged for a few days and fresh green apple. The spring aroma of green peas and the bitterness of butterbur sprouts were well balanced. The effective use of sake lees and koji gave a gentle impression to the overall dish. The only downside was the menu featuring Akaza shrimp, which I personally find lacking in umami. The dessert was also very good. The chocolate dessert souvenir was incredibly delicious. The Chateau Simone 2005, which is not easily available in Japan, was also in excellent condition.