ESqUISSE (Ginza/Tokyo, Japan)

From February 28, 2024

Overall, it was a really enjoyable experience. Nothing over the top, just well executed service and some delicious food. A nice fusion of French food with Japanese ingredients/influence.

Standout dishes:
“Alchemy” it was 18 month Comte layered with seaweed and salt on the side. So simple and a total umami bomb it was my favorite singular dish of the night.

“Warmth” ise-ebi with the kumquat was loaded with flavors and the pairing with Chateau d’Yquem “Y” (their dry white wine) made it all the better. A perfect like for like pairing that intensified the tropical fruit flavors.

“Depths” turnip with black truffle. The sauce here and the black truffle was so rich and umami heavy. Then you pair black burgundy truffles with Volnay, it’s hard to go wrong.

Other dishes the sauces and vegetables are what I remember more than the proteins. Desserts were unimpressive but good.

Wine pairings were traditional, I can’t be unhappy about that. Honestly it was what I wanted sitting at a table with others who don’t really drink wine.
Champagne is a nice touch to serve upon sitting down and the Meursault was purchased off the list.

It was one of the better meals of the trip. It was mostly what I wanted it to be — French with many threads of Japanese cuisine woven through, but there’s so many other restaurants I’d want to try in Tokyo before going back.