關於 esquisse tokyo ，我們在網路上蒐集到這些相關的討論、資訊與評價

Sugalabo
Tabelog 分數 4.71 ：https://tabelog.com/tokyo/A1307/A130704/13182678/

當晚餐費：58000日幣（含Wine Pairing ）

這次是愛吃鬼第四次造訪Sugalabo，這次也是最期待造訪的一次，從造訪前一個月就開始每天翻日曆📅畫XX，最主要的原因就是聽到傳言說有一位非常厲害的甜點大廚要加入Sugalabo 的行列，相信愛吃甜點🍮的朋友應該都聽過他的名字，就是「成田一世」！

成田一世
1999年 義大利 Enoteca Pinkioli
2001年 東京 Pierre Herme
2002年 東京 Tatel Yoshino
2004年 東京 Robuchon
2006年 紐約 Robuchon
2009年 台灣 Robuchon
2012年 東京 ESqUISSE CINq
2019年 東京 Sugalabo

#可以在Sugalabo品嘗到成田一世的招牌糖球甜點

能不期待嗎？？？？？

ESqUISSE因為甜點太有名還開了一家甜點專賣店ESqUISSE CINq，可惜已經顯示「永久停業」了。。。
https://www.esquissecinq.com

下次造訪日本一定要想辦法買個一盒「古都華草莓」來解口腹之慾，「古都華草莓」為奈良2011年開始培育的最新品種，數量非常稀少，這草莓為什麼可以那麼美味，雖然沒有特別的甜，但是酸度以及澎湃的香氣也太迷人，讓平常不太愛吃草莓的愛吃鬼一連吃了四顆草莓🍓，讓一起用餐飽到快爆炸的台灣知名作家吃了八顆草莓🍓

而用古都華草莓做成的成田一世招牌甜點「糖球」糖球外殼的脆、甜，奶油內餡的乳化、綿密感再加上古都華草莓的酸度跟香氣，能不好吃嗎！？

春季在日本🇯🇵是品嘗野菜的季節，其實是是肉食性的愛吃鬼最提不起勁的季節，但是當晚Sugalabo 的料理的高水準演出，讓在座的大家讚不絕口，對蔬食料理改觀，除了前幾篇所寫的充滿松露的高麗菜卷外，還有一道料理是北海道的北寄貝搭配同樣來自北海道的新鮮蕃茄及番茄水凍，鮮、甜、酸讓味蕾整個大開；將培根的肉味及鹹度、奶油的圓潤感及香氣、菇的氣息與鮮搭配豆子甜味的巧妙結合，連不愛吃豆子的朋友都全部掃光光，能不好吃嗎！？

如果要說當晚唯一的小缺點，應該是主餐和牛橫膈膜調味有點下手過重，但是Sugalabo將菊芋泥所釋出的澱粉甜做的比馬鈴薯泥更迷人，如果可以提供更多菊芋泥搭配橫膈膜增加綿密及協調的口感，相信這道料理會更佳完美！

什麼是「菊芋」：https://zh.m.wikipedia.org/zh-tw/%E8%8F%8A%E8%8A%8B
#菊芋最特別之處是可以阻隔澱粉質及脂肪吸收 — From Wikipedia

#會員制
#訂位已經滿到12月啦
#已訂好下一次造訪的時間

【Michelin 2* Cuisines Michel Troisgros, Hyatt Regency, Tokyo】 There’s a few interesting Vegetables based dishes or sauces happening. If anything the current gen of Chefs in Cuisine(s) Michel Troisgros seemed to enjoy playing between Sour, Sweet & Savory senses this visit, despite the original Troisgros protege having moved to equally 2* Esquisse Tokyo. I am actually glad I didn’t ordered more Wine for pairing as the flavors jumped around quite a bit.. 🤔

Meal:
Amuse Bouche 1
• Radish with Passionfruit jelly & Nori Seaweed
Powder
• Fried Brown Rice with Curry
• Prawns Cream Tartlet with Chilli Powder
• Wine: Jerome Chezeaux Nuits-Saint-Georges 2013
• House made Pain de Campagne, Brioche roll with Hokkaido Butter & French Sea Salt

Amuse Bouche 2
•Caramelised Slow Roasted Melon
•Iwashi Sardine smoked with Cherry Blossom, Japanese Cucumber, Yoghurt & White Almond

•Salt Baked Pineapples, Semi-Dried San Marzano Tomatoes, Hokkaido fresh Cream Cheese, Herbs salad & Olive Powder

•Smoked かつお Bonito, Fennel & leaves, Olives, Paprika Pumpkin & Honey Lemon sauce with Sicilian Flavors. Both these to me were more on the Southern-East France accent side, if not even Italian summery side! Unfortunately there wasn’t much Bonito taste with this treatment ..

•Poached Game Fowl breast, with two types of Zucchini, Vinegar, Vegetables & Beef Bouillon, Tomato & Hazelnut. Sweet & Sour taste.

•Pre-Desserts of Cherry Jus, Vanilla & Tonka beans Ice cream & White Chocolate lollipop Bon Bon.
•Roasted Corn Tea which was quite salty 🌽 , more like a Savory palate cleanser acting instead of MugiCha today!
•Peach & Ume Macaron, and a Chestnut Tart with Framboise (Non-Pictured)

Cheese Platter with European & local Japanese cheeses, pretty enjoyable:
•Piacentinu Ennese DOP Sicily, Sheep’s Cheese with Saffron & Pepper
•Sakagura Sake Ferment Washed Cheese from Hokkaido Tokachi
•Brebis du Lavort Sheep’s Milk Cheese, a Troigros family related revived cheese in French Auvergne region
•Unpasteurized French Cow’s milk Epoisse Cendré with Charcoal Powder & White Pepper
•Italian Occelli Sheep’s & Cow’s Cheese with Malted Barley & Whisky
With a Peach, Jam & Fig condiments

•Sour Milk & Ice Shavings, Eggplant Purée, Kurumi Walnut Miso, Almond Gelee, etc.

•Dessert Salad of Peach Mousse & Peach Jelly, いんげん豆 Green String Beans, Corn Flour crisp & Lemon Balm ice cream. Espresso with Wasabon. I think this last dessert summed up this visit of Cuisines Michel Troisgros Tokyo - there’s always some elements of savouriness, sourness & possibly sweetness elements during any part of the meal. For me this dish was interesting but didn’t feel like a finishing dish to me. I mean if they had at least Dehydrated or Caramelized the Ingen beans to lift up the sweetness then perhaps... don’t forget perfumed Lemon Balm when concentrated already feels like walking past an Aesop or Neal’s Yard shop, and then you still add a grassy element on top. The Peach component should have stood out much much in my opinion. Full Lunch Tasting Menu ¥16,632 or ¥20,700 Yen with 1 Glass Wine.

#HKETokyo #HKEJapan #Tokyo #東京 #Michelin #Michelin2Stars #ミシュラン #ミシュラン2つ星 #FrenchFood #MichelTroigros #Troigros #Desserts #PastryChef #Patissiere #Pastry #Sweet

[Tokyo pastry shop / 東京甜點店] ESqUISSE CINq（中文請按「繼續閱讀」）

Visited ESqUISSE CINq run by the famous Japanese pastry chef Kazutoshi Narita this morning and was impressed by the bold combination of flavours and ingredients. We ordered chef Narita's signature dessert "Sucre" and "Soufflé". Never thought that black truffle goes so well with amarena! The black chocolat, vanilla, and banana trio was interesting, too. Watch the video at the end of the photo and get a real feel for that!
👉🏻 Don't forget to check my Instagram Story for more real time videos! http://www.instagram.com/applespoon

今天早上為了前往成田一世主廚的ESqUISSE CINq餐廳，我跳過了午餐，結果深深覺得這是正確的選擇！我與同行的朋友點了成田主廚的招牌甜點「Sucre」（直譯是「糖」，以金色的糖球為主體呈現）以及「Soufflé」（舒芙蕾），兩個甜點的風味搭配與整體呈現都非常大膽有個性，令人印象非常深刻。記得點照片看細節，最後還有影片千萬別錯過！
👉🏻 看更多東京即時影音，記得追蹤我的Instagram：http://www.instagram.com/applespoon

#yingspastryguide #tokyo

エスキス / ESqUISSE
http://www.esquissetokyo.com

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