ES

Chef Takayuki Honjo's cuisine at ES represents a sophisticated dialogue between French and Japanese culinary traditions. His approach isn't fusion in the conventional sense—he doesn't simply combine recognizable elements from both cuisines. Instead, Honjo applies Japanese philosophy and precision to French ingredients and techniques, creating dishes that feel entirely his own while honoring both traditions.

The foundation of Honjo's cooking is exceptional seasonal produce. Through partnerships with select market gardeners and sourcing from France's finest terroirs, he secures ingredients at their peak. His training at legendary establishments—Astrance in Paris, Quintessence in Tokyo, and the experimental Mugaritz in Spain—equipped him with both technical mastery and creative confidence. This background allows him to approach ingredients with reverence while remaining unafraid of bold combinations.

The menu showcases Honjo's distinctive style through dishes that surprise while maintaining perfect balance. His signature pairing of foie gras with sea urchin demonstrates his ability to find harmony in unexpected places—the rich, earthy liver meeting the briny sweetness of urchin in a combination that shouldn't work but does, brilliantly. His pigeon with cacao shows similar creativity, using chocolate not as dessert but as a savory element that enhances the meat's depth. The green asparagus risotto with veal quasi represents a more classical approach, but executed with the precision and attention to texture that defines Japanese cooking.

The two tasting menus—Saison at €150 and ES at €250—allow Honjo to showcase his vision across multiple courses. Each menu changes with the seasons, reflecting what's best at any given moment. The progression of dishes is carefully orchestrated, building flavors and textures in a way that feels both logical and surprising. Portions are refined rather than abundant, focusing attention on quality and composition rather than quantity.

The wine program complements this approach with selections from exceptional terroirs, particularly emphasizing Burgundy. These wines are chosen to enhance rather than compete with the food's subtle flavors. Even the final coffee service receives the same attention to detail, arriving with three carefully crafted mignardises that extend the meal's sophistication to its conclusion. Throughout, Honjo's cuisine maintains a philosophy of revealing rather than masking, of highlighting rather than overwhelming—a approach that puts the essential character of each ingredient at the forefront.