If you have a chance to try Quintessence its worth the wait. I have been tasting his food for the past 7 years and there is no doubt chef/owner Shuzo Kishida’s success is built on a simple philosophy. His cuisine is based on three tenets; respect for raw materials, understanding process and careful attention to detail. He has been well-trained by Pascal Barbot (L’Astrance) in Paris but he has surpassed him a long while ago and is considered one of Japan leading modern French chefs. This fish was extraordinaire and served with shishito a green Japanese green pepper.