ESqUISSE

It is a shop that I have already practiced with French cuisine the style I want to do with Italian, so whatever ingredients you produce will be Italian. For example, "the bonito" that made the pot like a bonito. I ate it with foie gras and I felt the evolution of French.

2022-02-08

It is great that the Es-kiss is no more than the Es-kiss. I'm completely gone. I feel that it is the current French standard.

2022-02-08

If you want to simmer in your own work and bring in a new wind, it is this esukis. Both the tastes and ideas of the dish are full of exciting dishes. The usage of Japanese ingredients is novel, and there is a discovery that there is such usage.

2022-02-08

French restaurant 【ESq UISSE】 with 2 stars Michelin in Ginza. The food is only the menu course "Menu spontan'e" that is created by the chef. From the basic ingredients of French cuisine, you can enjoy the work of the chef who also incorporates Japanese ingredients to your heart's content. It is a great place to spend the most time enjoying the world's finest cuisine in an open atmosphere.

2022-02-08

It is a perfect shop already. The chef, patissier, and the service and impeccable. With Lionel chef, it is a relationship since [Cuisine [s] Michel Troygro], but since it became [Eskiss] and started to make a completely different dish, "Wow, was such a great person?" I was noticed. He turned to the producer eagerly, introduced Japanese ingredients to him, and proposed ideas like "Boy". Even such a great chef is inspired to learn so much, and I think its humanity is also extremely wonderful.

2022-02-08

[Cuisine [s] Michel Troygro] I think that it is a shop where the sense of Lionel chef is exploding from the time when I was working at the company. Of course there is a feeling that "I want to go to eat" delicious French, but it is a shop with a strong sense that "I want to touch" with his artistic sensibility. From Lionel chef to Narita chef Patissier and Wakabayashi Sommelier, I think that the restaurant has a very high degree of completeness as a restaurant.

2022-02-08

A restaurant where you can taste unique gems worthy of the ESq UISSE name. The dishes of Lionel Bekashev have been bothering me since I was active in [Cuisine [s] Michel Troisgros]. Bekashev has a great use of acidity. It reminds me of the words, "The person who controls acidity will control French", which was said during his studies.

2022-02-08

It is a nice French restaurant with a simple decor, based on white. French elegance can be felt everywhere while skillfully using Japanese ingredients. Chef Lionel Beka thinks that he is humble and in perfection. It is also recommended to celebrate the anniversary on the course.

2022-02-08

Grand maison [esukisu] of Ginza to drive Japanese French scene. The combination of unexpected recipes and ingredients produces creative dishes. The atmosphere of the store is wonderful, and the time to spend here is a time of bliss. I feel close to what I think and offer, and it is a great learning experience of cooking, customer service, and shop atmosphere. It is on the 9th floor of "Royal Crystal Ginza Building" immediately after the Namiki Dori intersection.

2022-02-08

A 1-minute walk from Ginza Station, this French restaurant shines with outstanding technology and sensibility. Anyway, I was impressed with how to use the material. Scallops become a little harder when heated. However, it was a good texture whether it was fired or not. It seems like it was boiled on both sides to bake the last color after it was first boiled at a low temperature. The concept of scallops is overturned. It ’s a shop you want to know how you ’re approaching ingredients.

2022-02-08

"Ginza Esquisse" is a famous restaurant with 2 Michelin guides and 5 Goemilots. Chef Lionel's cuisine is a modern French reconstructed from classic French cuisine with Japanese ingredients and essence. The complexity of the combination and the techniques and ideas that harmonize them are just stunning. Not only wine pairing but also soft drink pairing is excellent.

2022-02-08

A first-class French restaurant. I have great respect for making the same French cuisine. The wine is plentiful and the food is delicate and beautiful. It is a shop that you want to visit once.

2022-02-08

[Esquisse] will be leading the current French scene. Every time I am surprised, I use all kinds of cooking methods and combine them with Japanese ingredients that are not found in Japanese people. Chef Lionel's inquisitiveness, as the same cook, always inspires me to study.

2022-02-08

I still remember working with Chef Lionel at [Cuisine Michel [s] Michel Troisgros], where I worked for the first time, and was shocked by the food he cooked. The sense and sensibility of Chef Lionel is something that no one can imitate, and he is one of the most respected cooks. Especially, the assembly of dishes such as how to use citrus and spices is excellent.

2022-02-08