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By Chris Boyle

Snow Egg , quay

Cuisine: French

Signature dishes: Goat milk bavarois with Chef’s favorite olive oil; Meringue ice cream Walls of deep bronze and chairs of sumptuous Italian leather mirror the attention to detail and level of quality in Restaurant Quintessence.

With a menu based on seasonal produce, Quintessence champions a deep respect and connection with the ingredients, using extensive cooking techniques to extract the potential of every flavor with extreme care and patience. Chef Shuzo Kishida honors his training in L’Astrance in Paris to create exquisite modern French dishes imbued with his own artistic flair.

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