What should I order at Esquisse?

The pigeon was highlighted as a favorite dish, praised for its deliciousness and innovative preparation reflecting the restaurant's fusion of French and Japanese cuisine.

The bread received special mention for its quality and taste, made with rye wheat and served with house-made butter, with staff even offering unlimited servings due to its popularity.

The kue fish main course was described as very delicious, showcasing the excellent quality of ingredients and refined sauces.

Local duck was noted as very delicious, reflecting the restaurant's focus on high-quality local Japanese ingredients prepared with French techniques.

This course was unexpectedly a favorite for its aesthetic appeal and taste, even winning over a diner who normally does not enjoy tomatoes.

The amadai dish was praised for its unique texture and flavor, particularly the crispy scales, highlighting the creative approach to seafood.

The Ise-Ebi was noted for its tenderness and left a lasting impression, demonstrating the superb seafood quality and French technique.

This pairing was described as very interesting and very good, showing the complex and subtle taste combinations characteristic of the menu.

Despite not being a fan of red beets, a diner found this dish very delicious, indicating the innovative and appealing preparation.

The mochi, particularly the strawberry daifuku, was singled out as the best ever experienced, emphasizing the excellence in dessert offerings.