Michelin two-star French meal, Tabelog 2017 gold prize and 2018 silver prize, tabelog Ginza is the best French meal, comprehensive score 4.56 points. Chef Lionel Beccat pursues minimalism, just like "simplicity is the ultimate sophistication", Lionel is to return to reality. The menu is just a simple list of ingredients, unlike Longyin or L''Effervescence, which hides a mystery, but the chef emphasizes the rigorousness of the cuisine and presents the ultimate cuisine. This time, the lunch is arranged by the window with excellent lighting, and the window is a high-end store and a large billboard. The warmth becomes an excellent cushion. 9 courses with fore- and dessert, champagne was ordered before the meal, small French sticks in the room, dessert set. The first road: Sea urchin, apple, mushroom mousse of three materials, fresh salty sea urchin, strong fragrance of mushrooms, fresh and integrated apples, instantly open the taste buds Second road: Pumpkin, salmon roe, smoked milk a very delicate one, but a bit greasy third road: Turnip from Kyoto, fermented cabbage, white truffle white truffle with Kyoto radish, there is the fourth road in the late autumn of the ancient capital: Cod milt, caper, chanterelles squid white seeds, As a Southwester, it can basically be said that it tastes of childhood. This is probably the fifth way to connect French and Chinese food: Grouperfish, grpe yeast, ginkgo biloba can see the meaning of life, but the cooking taste is not very soft. The same element is not as comfortable as L''Effervescence. The sixth: Spiny lobster, tomato, sesame leaf The taste is slightly thicker. The seventh: Venison, fir tree, coffee The super tender Hokkaido (seems to be...) The eighth: Grapefruit, KEIKACHINSHU, mint The freshener after the main course, the mint as an ice cream is the wonderful ninth: Quince, orange, liquorice It should have been a signature orange dessert, but because oolong was "allergic to" orange, the dessert became espresso watering Shuflei, but I felt that I won the prize. Overall, ESqUISSE gave this Tokyo Michelin tour a good start, the overall feeling is very good, From the comfort and warmth of the restaurant, the tableware and utensils that perfectly blend with the chef's cooking concept, the seasonal, fusion and balanced cuisine can be said to be worthwhile.