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Hi.

Welcome to my blog. I document my adventures in food, travel, and coffee.

Oct 5

Oct 5 Quintessence, Tokyo

Photographs from my meal in Japan , Tokyo at Quintessence on October 5 , 2012.

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Champagne R. Pouillon

Champagne R. Pouillon

1st Course: Sablé champignons (shiitake mushroom and cépe bisc

1st Course: Sablé champignons (shiitake mushroom and cépe bisc

House bread

2nd Course: Soupe oignon sans gratinée froid (cold grainated on

2nd Course: Soupe oignon sans gratinée froid (cold grainated on

3rd Course: Assaisonement (goat's milk bavarois with chef's favo

3rd Course: Assaisonement (goat's milk bavarois with chef's favo

4th Course: Cake salé aux champignons de Paris (salty mushroom

4th Course: Cake salé aux champignons de Paris (salty mushroom

6th Course: tarte boudin noir (pork black budding tarte with foi

6th Course: tarte boudin noir (pork black budding tarte with foi

Quintessence, Tokyo October 5, 2012 5-4-7 Shirokanedai Minato-ku Tokyo??108-0071, Japan 03-5791-3715 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

7th Course: cuisson nacrée ("kinmedai" red snapper)

7th Course: cuisson nacrée ("kinmedai" red snapper)

8th Course: pigeon r?ti (3-hour roasted pigeon)

8th Course: pigeon r?ti (3-hour roasted pigeon)

9th Course: sobet de poire japonaise et eguevelle raphael (Japan

9th Course: sobet de poire japonaise et eguevelle raphael (Japan

10th Course: Crème au coco (coco cream with pistachio oil and e

10th Course: Crème au coco (coco cream with pistachio oil and e

11th Course: Mousse au chocolat au vieux Ricard (Old Ricard flav

11th Course: Mousse au chocolat au vieux Ricard (Old Ricard flav

12th Course: Glace meringue (meringue-flavored ice cream)

12th Course: Glace meringue (meringue-flavored ice cream)

Petits Fours: Sesame chocolates

Petits Fours: Sesame chocolates

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