Chef Shuzo Kishida – Pursuing the Same Glorious Path as His Mentor Barbot

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There is one thing that diners truly enjoy at Quintessence and that is their first bite of whatever dish the restaurant has to offer. You are assured of the finest quality and the best ingredients. All the dishes that appear in the lunch and dinner menus are those that have been carefully selected by the chef, Shuzo Kishida. Menus are adjusted in order to take advantage of fresh produces that are in season. Needless to say, the items in the menu changes daily. Chef Kishida and his staff intend to place only the finest dishes for their guests, so they take their time to find the best ingredients from various regions.

Perfecting the Art of Fire

Chef Kishida is known for his ability to play with fire. He adheres to cuisson, the art of the fire. He did not develop this. He actually learned it while working a chef job at L’Astrance, the 3-Michelin star in Paris. The process taught him the proper and unique method of cooking using low temperature for long roasting. It’s actually a long process, but they have adopted this process in order to make sure that they only serve perfectly cooked meat. Combined with the freshest ingredients, their guests benefit from the best food. Chef Kishida makes sure that they never used old ingredients. This is actually in accordance with The Three Processes which Kishida religiously adheres to.

Let’s Talk about the Chef

Chef Shuzo Kishida is a young chef who devoted four years of life learning under Pascal Barbot in the latter’s restaurant L’Astrance in Paris. He was the opening second of this world-renowned chef. He is actually an unapologetic disciple of Chef Barbot. You will hear Chef Kishida singing the praises of Barbot. He has even patterned Quintessence menu after that of his mentor’s restaurant.

Actually, before he joined the kitchen staff of Barbot, he already had worked in two French restaurants, La Mer in Shima Kanko Hotel and K.M. Restaurant, both located in Tokyo, Japan. When he moved to France to gain more experience and learn more techniques, he did not just stay at L’Astrance. He actually worked in various French restaurants, Michelin-starred and not. He gained the most experience and credibility when he worked at Chef Barbot’s restaurant. It was here that he was appointed as the second-in-command, the sous chef, of the big chef himself.

After four years working under the tutelage of Chef Barbot, he moved back to Japan and opened his own restaurant, Quintessence. He was later on awarded three Michelin stars by the Michelin Guide Tokyo. He continues to impress the culinary world with his skills and tremendous talent. Like his mentor, he has a really promising future in the world of gastronomy.

Image Credit Mabulle

Image Credit Dining in France

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