The One-of-a-Kind Delicacy Finally Arrives in Nagoya: 19-Year Consecutive Michelin 3-Star Restaurant Quintessence's 'Gateau au Comte' Goes on Sale at Espacio Nagoya Castle 'Brillance' from 10 AM, April 14

With the concept of "becoming a world-class art museum hotel", Espacio Nagoya Castle (Location: 3-19 Hinokuchi-cho, Nishi-ku, Nagoya, Aichi), which opened on October 1, 2025, will start selling "Gateau au Comte," the signature cheesecake of Quintessence, produced by Shuzo Kishida, a chef who has earned three Michelin stars for 19 consecutive years, at its French restaurant "Brillance" from 10:00 a.m. on Tuesday, April 14, 2026. Previously, this highly sought-after product was only available through a lottery sale on the official Quintessence online store. Now, an opportunity to purchase it by reservation at Espacio Nagoya Castle's "Brillance" has been realized. This is a masterpiece created by Shuzo Kishida after repeated trial and error, solving all the challenges and problems inherent in conventional cheesecakes. It luxuriously uses rare 36-month aged Comte cheese, layered with a nut-infused tart crust, a pleasantly sour rare cheesecake, and a rich baked cheesecake, forming an exquisite three-layer structure. During development, the focus was on resolving six perceived issues with cheesecakes. These were: monotony of taste, weak cheese presence despite being a cheesecake, egg smell, heavy aftertaste due to richness, poor texture, and the tart crust becoming soggy. All of these were individually examined and resolved, and without using any spices or fruits, it is structured as an authentic cheesecake with "savory cheese flavor" as its core. Each layer has a clear role: the tart-like layer provides texture and savoriness, the rare cheesecake layer adds sourness and lightness while suppressing the egg smell, and the baked cheesecake layer brings the aroma and richness of cheese. By tasting all three layers simultaneously, you can enjoy a gradual change in flavor experience, from a savory cheese taste to richness, and finally to a refreshing and light aftertaste. This "gradual change by weight of taste" follows the techniques used in Quintessence's cuisine and reproduces them in a retail confectionery. In addition, original ingenuity to prevent the tart crust from getting soggy, a common issue with frozen sweets, maintains the savory aroma and texture from when it was baked. Please enjoy this supreme masterpiece "Gateau au Comte," which the pastry chef of Brillance carefully finishes one by one and describes as the "optimal solution at present," at your home. ■ Product Overview Gateau au Comte Starts at 10:00 a.m. on Tuesday, April 14, 2026 *Reservation required Espacio Nagoya Castle 4F French Restaurant "Brillance" Espacio Nagoya Castle 1F Shop "THE SHOP" *Guests dining at Brillance can pick it up at Brillance. 5,400 yen (tax included) Reservation site https://www.tablecheck.com/brillance-pickup/reserve?menu_items=699d32281aeab73d19de075a [Store Information] French Restaurant "Brillance" A new gastronomic space produced by Shuzo Kishida of the renowned French restaurant "Quintessence." Enjoy the chef's omakase course, which highlights ingredients from the Tokai region and condenses his philosophy backed by experience into everything. Lunch 12:00-15:00 *Open on Fridays, Saturdays, and Sundays. Dinner 2 sessions: 1st session 17:00-20:00 / 2nd session 20:30-23:30 30,800 yen per person (tax included) *Drinks and service charge are separate. Cash and credit cards accepted. Reservation dial: 052-908-8738 (Business days 13:30-15:00) Brillance Website: https://www.espacionagoya.com/restaurant-bar/brillance/ Brillance Official Instagram: https://www.instagram.com/brillance_espacionagoya/ ■ Producer / "Quintessence" Owner Chef Shuzo Kishida Born in Aichi Prefecture in 1974. After gaining experience at "La Mer" at Shima Kanko Hotel in Mie and "KM" in Shibuya, Tokyo, he moved to France and honed his skills at several renowned restaurants. At the famous three-star restaurant "L'Astrance" in Paris, he was...