This restaurant serves luxurious meals along with luxurious wines in a way that may be unmatched in one's lifetime. The meticulously designed space, with its unique airflow, balanced sound, and controlled atmosphere, creates an environment that gently moves the heart. The dining experience is paced perfectly, with dishes served at just the right time for wine pairing. Each dish is thoughtfully prepared and presented, showcasing a meticulous attention to detail and a deep understanding of flavors. The service is impeccable, with knowledgeable staff providing detailed explanations about the wines and dishes. The ingredients used are of exceptional quality, paired with exquisite presentation on unique tableware. Every dish is delicious, with a perfect balance of flavors and textures. The combination of flavors and ingredients is surprising and expertly crafted, creating a sense of joy with each bite. The wine pairings elevate the dining experience, allowing for a full appreciation of the flavors. This restaurant offers a truly luxurious and unforgettable experience, where time seems to slow down, allowing for a leisurely and enjoyable meal. It is a place where one can feel inspired and motivated to strive for such luxury and happiness in life. It is a restaurant that consistently delivers innovative and exquisite dishes, led by the talented Chef Sugimoto. I am a repeat visitor and a big fan of Chef Sugimoto's work. I look forward to experiencing such luxurious moments again in the future, and I will continue to work hard to make that happen. ✨❤️

This was my first visit. I made a lunch reservation on Saturdays only, and Chef Sugimoto himself explained the dishes, including rare ingredients. The lunch was amazing. The bacon and ham made from red beef and Saito pork from Miyagi Prefecture were gently smoked. The chef's specialty dish combining white fish and eggplant was exceptional. Fresh vegetables soaked in soup essence in a chilled silver bowl (seemingly museum-level display). The vegetables were crunchy, flavorful, and indescribably delicious. The abalone pie was also very tasty. The main meat dish was a high-end specialty: raccoon dog. The dish blended Japanese and French styles, with the raccoon dog meat simmered in broth like a hotpot, accompanied by pilaf and an egg yolk in the center. The raccoon dog meat was firm, fatty, fragrant, and sweet. It was delicious when eaten with the yolk. The peach dessert was also delicious. The most impressive dessert was made by pouring liquid nitrogen over coconut milk to create a dry ice effect. It was beautiful and delicious. Thank you for letting me try rare game meats and for the detailed explanations. I think the lunch was excellent value for money. Thank you, I will visit again.

Tokyo Shimbashi, French Tokyo, listed on Tabelog's Bronze ranking, at Raffinesse. Located in the basement of a building, the inconspicuous door might make you lost. I made a reservation for one person on a Friday night and had a quiet and leisurely dinner with only one other reserved group in the restaurant. The food was amazing, but the highlight here is the wine selection. They have a lineup of 5 major chateaus, allowing you to experience new flavors. I paired Chateau Margaux with my main dish that day. They also offer a wine pairing option for 30,000 yen, where you can experience wines worth tens of thousands of yen per bottle. It was a wonderful dining experience. I was truly enchanted. Thank you for the delicious meal.

Here is a review of a restaurant called La Finesse, owned by Mr. Sugimoto who calls himself a self-taught chef. He was born in Kyoto in 1979 and started learning the basics of Japanese cuisine at the young age of 8. After graduating from Tsuji Culinary School and French Cooking College, he worked in restaurants in France for 12 years before returning to Japan to open La Finesse in 2012. The restaurant is located near Shinbashi station and has a rating of 3.99 on Tabelog. I was able to easily make a reservation the day before my visit. The restaurant had a unique and creative atmosphere right from the entrance, and I had the place all to myself on the day of my visit. Mr. Sugimoto's dishes focus on classic cuisine while adding his own twist to make each dish unique. The wine pairing was exceptional, with a wide selection starting from ¥15,000. I tried the ¥50,000 wine pairing option and was impressed by the attention to detail, including using a special machine to preserve the wine between servings. The dishes included homemade hams, Beluga caviar with maguro, and a variety of vegetable dishes showcasing the chef's expertise. The main courses included grilled sazae, shabu-shabu with natural eel, and a flavorful wild boar and sun-dried shiitake mushroom dish. The dessert was a lemon tart with blueberry fromage, topped with liquid nitrogen-treated blueberry sauce. The restaurant has a passion for wine and food pairing and aims to create a memorable dining experience for guests who appreciate both. Despite having previously received a Michelin star, Mr. Sugimoto prefers guests who enjoy wine with their meal, and the restaurant now focuses on catering to wine enthusiasts. The attention to detail in the dishes, servingware, and overall experience truly reflects the chef's passion for his craft.

My companion and I decided to celebrate our birthdays at a place recommended by a chef. We opted for the second pairing option on the menu, which cost 15,000 yen. I requested the chef's choice for my pairing, wanting to try something really good. We started at the counter with a selection of ham and marinated tomatoes, paired with fine bubbly wine. We then moved to a table where we enjoyed red wine with dishes like oyster flan and caviar. The wines were all high-quality and the food was exquisite. The white wines that followed were also delicious, especially when paired with vegetable dishes. The overall experience was fantastic, with standout dishes like the sukiyaki-style beef and the tasty desserts. The service was excellent and we had a great time celebrating our birthdays at this restaurant.

This is my third visit, with a significantly increased budget this time. I messaged Chef Sugimoto beforehand and received a reply saying, "I will definitely satisfy you♪". My expectations soared. I wanted to try the famous DRC wine, so I splurged. The experience exceeded my expectations! The famous wines I had only heard of were served one after another, and the unexpected presentation was heartwarming. The food was also incredibly delicious, with a remarkable focus on the ingredients and cooking methods. The pairing was a surprise, too. A true adult paradise... Hats off! The restaurant has won The Taberogu Awad Bronze for 6 consecutive years and was named one of the Top 100 French Tokyo restaurants in 2021. Located a 5-minute walk from Shinbashi Station, the elegant interior exudes luxury. We started at the counter with a champagne toast before moving to the dining area. The Swarovski glasses were lovely. Visit Date: Mid-February 2022【Course】¥22,000★ Amuse-bouche with 6 types of cured meats and charcuterie★ Truffles, caviar, crab★ Egg with truffles (forgot the name) - very delicious but distracted by the 5 great chateaux.★ Stewed vegetables - a plate resembling a flower garden with an exquisite special soup★ Abalone, porcini mushrooms★ Croissant - surprisingly delicious, reminiscent of Paris★ Lamb, foie gras, truffles★ Petit gateau, ice cream, truffles - too many truffles, haha★ Chocolate selection★ Herbal tea【¥X0,000 Wine Pairing】Margaux, Sapience Jack, Cerros, Initial Domaine, Fourier, Bourgogne Blanc, Domaine Ubel Lammy, Sachanie, Montrachet Domaine, Leflaive, Bâtard Montrachet, Joseph Drouhin, Montrachet, Marquis de Laguiche, La Tour, Latour, Mouton Rothschild, Mouton Rothschild, Margaux, Lafite Rothschild, Lafite Rothschild, Latour, Mouton Rothschild, Margaux, Lafite Rothschild, Château Cos d'Estournel, Château Cos d'Estournel, Saint-Estèphe, Hermitage Les Pavillon, Penfolds Grange, DRC Romanée-Conti, Grand Echzeau DRC, Romanée-Saint-Vivant, Mongeard-Mugneret, Liger-Belair, Gros Frère et Sœur, Liger-Belair DRC, La Tâche, DRC, Marquis de Bourgogne Domaine, Pietro Géro, Banules Château, Le Pant, DRC, La Tâche DRC, The Montrachet, Munear Rishuburu, Domaine Cecil Tramble, Vosne-Romanée Emmanuel Rouge, Domaine Vosne-Romanée, Emmanuel Lee, Emmanuel Rouge. Kreuzau, Le Somruer Champagne. Chateau Cos d'Estournel Saint-Estèphe, Hermitage Le Pavillon, Penfolds Grange. ↑I never imagined DRC would be served so extensively. Unbelievable. (After the course) Gackt was mentioned on a ranking program for correctly guessing between Pétrus and Le Pin blindfolded. Suddenly, the chef brought two wine bottles with blindfolds. Wait, why did he choose Le Pin with Gackt drinking Pétrus and a 5,000 yen wine? Haha! A touch of hospitality beyond the ordinary (we correctly guessed Pétrus). At the previous table, there was a certain famous gourmet magazine figure. Both the wine and the food were delicious. I was so satisfied that the lingering feeling lasted the next day. Was that reality...? It felt like the sound of angels resonating in my mind. Thank you very much for a truly satisfying experience! (I went again after this, haha)─────────Thank you for reading to the end ♡Please "save," "like," and "follow" me on Instagram for more content. I post about fine wine and dining experiences for adults. Follow me on Instagram at @hisuikaaya.

The price includes the alcohol fee, totaling 173.558 yen. In a sense, it can be described as wonderful. The wine selection is like a festival for wine lovers. It was a series of surprises. The dishes were unexpectedly sophisticated and refined compared to the usual classics. Even those who are not big fans of wine could enjoy it.

It was a wonderful restaurant. The seasoning of the dishes was not heavy, and the sauce was delicious. It had a Japanese-French fusion style, light yet flavorful. Chopsticks were also provided, making it easy to eat. The service staff were friendly and the atmosphere was welcoming. It was my birthday when I visited, and I had heard from friends that it was the best restaurant. I had wanted to go there for about four years, so I was very happy. The presentation was beautiful, the tableware was elegant, and I enjoyed the flavors. Thank you very much.

The course was around 28,000 yen, including pairing and service charge, totaling around 54,000 yen. There was a wide variety of wines, about 7-8 glasses, and the chef was very knowledgeable about wine. I don't usually drink wine, but it was delicious and I got very drunk. The dishes were light and tasty. It was just right as heavy French cuisine has been tough for me lately. The eel in pastry was amazing. I will definitely repeat at least once a year.

[Restaurant La Finesse] Located within a 10-minute walk from Shinbashi Station, this restaurant boasts an impressive entrance that can leave you awestruck. The staff welcomed me with a smile as I entered. I was guided to the waiting bar where I received an explanation of the pairing courses. There were three options: a pairings starting at 50,000 yen, another at 100,000 yen, and the most expensive at 300,000 yen. I was quite shocked by the prices and wondered what would be served. For a special occasion, my team member's birthday, we opted for the middle course. The ambiance of the restaurant was like a battle between French cuisine and wine, but the chef and staff were so friendly that it didn't feel intimidating. The wine selection was impressive, ranging from Le Montrachet to vertical tastings of Chateau Margaux from different years. The food was delicious, especially the consommé-soaked vegetables which were outstanding. I was so impressed that I said I could eat it every day, and they compared it to Japanese oden. The tableware was worth 2 million yen, adding to the excitement of the experience. It's a place that feels like a treasure trove of surprises! Although the prices may seem high, considering the quality and experience, it may actually be a good value. It's worth visiting at least once!

I revisited this restaurant because I love wine. It's a perfect place for those who love wine or want to learn more about it, as well as for those who are knowledgeable and confident about wine. I highly recommend trying it out and exploring your palate. This time, I had a lot of wine, including some very expensive ones. The interior design is also said to be incredibly luxurious. This place offers a variety of high-end wines, including 5 Grand Crus and DRC wine pairings. It's a great place for wine enthusiasts!

I was invited by a wine enthusiast friend to Restaurant La Finesse! The entrance to this restaurant is a bit hard to find, but once you step inside, you will be amazed by the luxurious interior! The restaurant won the 2022 Taberog Award Bronze. The owner, Keizo Sugimoto, has a unique world of gourmet creations. His high sense of beauty is expressed not only in ingredients and cooking methods, but also in wine, interior, tableware, and service. This time, we had a meal with 6 people. Here's what we had: - Greek-style Greg ham, 40 months, 20 months - Jacques Selosse Substance 18 - Cristal 12 - White asparagus and white flat fish - Coche-Dury Aligote 18 - Leflaive Aligote 16 - Moon bear - Chapoutier Ermitage 05 - Chapoutier Papillon 05 - Summer vegetable pot-au-feu - Louis Latour Montrachet 10 - Joseph Drouhin Marquis de Laguiche Montrachet 18 - Unagi from Yuragawa and snail pie - Echezeaux 17 - Monopole Grand Cru 19 - Milk lamb asparagus with summer oysters - Unico 10 - Aubry 18 - Marc Tempier Pinot Gris Selection We had all the drinks blind tasted, and even though we drink Champagne regularly, we couldn't guess any of them correctly! (laughs) The fact that this restaurant can offer such a wide range of wines and champagnes to match the dishes at this price is amazing! I was really surprised! I definitely want to come back to this restaurant! Thank you for reading until the end! If you could 'like' or 'follow' or 'save the restaurant', it would be a great encouragement for me in the future, so thank you in advance!

I wanted to drink the sake here, so I visited again. Tasting different varieties was still fun and the alcohol went down smoothly. This time, I drank too much and ended up losing my memory. The food was also incredibly delicious. Every customer was enjoying wine tasting, trying various rare wines, chatting with the chef, and the atmosphere in the restaurant was relaxed.

I found a restaurant where you can drink a 70 million yen worth of wine for just 100,000 yen, but I don't want to tell anyone about it haha The interior cost easily exceeds 1 billion yen Σ(ﾟﾛﾟ;) The wine pairing is the strongest ever seen, with Romanée-Conti being served as part of it! Isn't that amazing? Not only do they have an amazing selection of wines, but also the fact that they can serve this kind of pairing for 100,000 yen is incredible. The 300,000 yen pairing includes not only Romanée-Conti but also Montrachet... It must be a loss rather than a profit (°_°) I found an outrageous restaurant that wants to serve the best wines without seeking profit. It's won the Taberogu Award Bronze for six years in a row! French TOKYO Top 100 2021 Award winner! Located just a 5-minute walk from Shinbashi Station, the restaurant exudes a luxurious atmosphere with an incredibly extravagant interior! The owner chef wants you to enjoy conversations, so there is no background music, allowing for a quiet and enjoyable conversation. Visit date: May 28, 2022 [Course] ¥25,000 *Amuse: chilled potato, foie gras macaron, bamboo shoots, shirako bamboo, smoked salmon *Uni Caviar *Eel: Biwa Lake, softshell turtle, truffle, eel simmered in red wine with eggs and served hot *Simmered vegetables: original plates that were supposed to be displayed in an art museum *Bon Retsu: a delicious pie with plenty of conger eel flavor *Lamb *Grand Marnier [100,000 yen wine pairing] Jacque Selos, Initial Egly-Ouriet, Premis Laurent Schmitt, Alsace Grand Cru Altenberg Marc Kreydenweiss, Alsace Grand Cru Kastelberg Trimbach, Riesling Cuvee Frederic Emile Trimbach, Riesling Clos Sainte Hune Chateau Palme Chateau Cheval Blanc Chateau Cos d'Estournel Chateau Mouton Rothschild Chateau Aubrian Etienne Sauzet, Montrachet Vincent Girardin, Corton-Charlemagne Louis Jadot, Corton-Charlemagne Coche-Dury, Mersault Laroze, Bonne-Mares DRC, Romanee-Saint-Vivant Lamarch La Grand Rue Goujuier, Musigny Armand Rousseau, Chambertin Henri Jayer, Chambertin Throughout the experience, I was constantly surprised at how many wines were being served haha Tasting the Romanée, I was able to taste plums, roses, and sesame at the end and it was quite an eye-opening experience that day (lol) As the finale, the chef asked if I wanted a Chambertin to finish off, and I thought it was going to be champagne, but it turned out to be a red wine Chambertin haha it was so luxurious (lol) Chef Sugimoto also gives detailed explanations of the wines, which was very educational. I tasted 21 different drinks in one day, which was a very valuable life experience (lol) All the dishes were delicious. Even if you can't drink alcohol, you can still enjoy the experience. But of course, pairing with wine for a better marriage of flavors would be even more delicious. You can easily make a reservation by phone, so it's definitely worth visiting if you love wine! Even if you can't drink alcohol, the food is delicious, so I recommend it. Great for dates or accompanying others! Also recommended for those who love French cuisine. I've found another restaurant that I want to visit regularly (^^) Thank you for the wonderful meal ＼(^o^)／ Thank you for reading all the way to the end ♡ Please also "save," "like," and "follow" me. I'm still inexperienced in writing reviews, so please be gentle. I'll respond to comments as well (^^) Please also follow me on Instagram (^^) Enrique [@eri.ogawa1102]

Featuring exquisite ingredients and exceptional presentation by skilled chefs, this restaurant in the Shinbashi area offers a unique gastronomic experience with a concept of self-taught expertise. Undoubtedly, this is the place to experience extraordinary French cuisine in a non-everyday setting.

On this day, I visited La Finest for the first time. I had a hard time finding the place because I thought it was inside a building (*´艸｀). But I was helped by a person working at the dentist office in the building and finally found the restaurant. The entrance is located just outside the building, down a flight of stairs behind the building. The restaurant has counter seats, table seats, and private rooms. Since it was a Saturday, the restaurant was almost full, including the private rooms. Even though it wasn't a simultaneous start, Chef Sugimoto personally attended to us, explaining each dish and wine with incredible speed and charm that surprised me! I heard that wine pairing is recommended, so I debated whether to go for the single pairing, but I really wanted to try the Double Pairing (750CC) as it was a fun date, so my partner and I decided to go for the 50,000 yen option each. Well, this decision led to a conclusion that can only be described as pure happiness ♪ [ ] Pairing ★Dishes [Champagne] - Don Perignon 2012 - Egri Uvrier Premier Cru ★Amuse-Bouche with Caviar, Foie Gras Macaron, Potato Soup, White Asparagus and Chicken Pate on Baguette Stick was exquisite ♡ [Four Different Styles of White Wine] I opted for the Double Pairing where my partner and I tried four different wines each - GhostHorse Vineyard 2019 - Condrieu 2014 - Chapoutier Ermitage Blanc L’Ermite 2010 (Parker 100 points!) - Alsace Grand Cru Mambourg 2000 Biodynamic ★Hokkaido Uni, New Onion Mousse, Asparagus Soup with a 24k gold spoon. ★Butter, Asparagus Butter, Baguette Combining the butter, baguette, and uni on one plate can completely change the wine pairing ♡ [A Festival of Musigny!!!] - Francois Mie et Fils Chambolle Musigny Fuees 2019 - Chambolle Musigny Vieilles Vignes 2015 - Robert Groffier Chambolle Musigny 2018 - Musigny Grand Cru Comte Georges de Vogu"

The French cuisine I had always wanted to try had a solid volume of new and refreshing dishes added to its traditional menu. The appetizer consisted of a turtle soup with an egg over rice-like topping, a French-style seafood dish with large oysters and plenty of vegetables. The main course was pork, the portion size was huge, and the dessert was of high quality, with impressive miniature pastries. The chef's one-man operation for the food was also remarkable.

Jack Seros Puligny - with caviar, salmon, foie gras, scallops, and oysters; poached. It's marinated in lemon foam sauce with smoked cod and buttered mushrooms scrambled eggs. You can also try it in a red wine stew. The dish is so exquisite that the cost of one plate could almost buy you a car. The flavors have been perfectly infused, with black and pink caviar bursting in your mouth - black with balsamic vinegar and pink with plum vinegar. The butterfish is cooked munier style, in a broth of shabu shabu, white wine, consomme, and leeks.

The restaurant has a rating of 3.98 in the Tabelog Bronze Ranking and has won the 2021 Tabelog Bronze Award for French cuisine in Tokyo. Located in Shinbashi, this restaurant offers the unique experience of enjoying delicious food and wine at the same time. The menu is not fixed, allowing customers to customize their dishes based on their preferences. We opted for a special New Year's course menu consisting of several appetizers, followed by a 5-6 course meal for about 30,000 yen per person. The amuse-bouche was delightful, with a variety of small dishes to start the meal. The highlights included the tender roasted Matsutake mushrooms and the surprising taste of Japanese badger meat. The consomme soup with Nagoya Cochin was also a standout. The grilled caviar and sweet shrimp dish was the most memorable, with a perfect balance of flavors. The overall meal was excellent, especially when paired with wine, making it the best wine pairing experience in the past year. The service was efficient and the atmosphere was simple yet cozy. This restaurant exceeded expectations in terms of food quality, wine selection, and value for money.

Tanba shimeji mushrooms, Scottish King Salmon, chawanmushi with clam juice base, longtooth grouper, butter sauce, pesticide-free vegetables, chicken consomme-poached, cauliflower, consomme gelée, Matsuba crab from Tsuiyama, Mozzarella cheese, miso, crab egg custard, Matsutake beef stroganoff, wagyu beef fillet, fromage blanc with a wonderful texture. Finest quality lean meat. Creme brulee, strawberries, mascarpone cheese. Missed taking photos of the dishes. The chef's explanations are detailed. Everything from start to finish is incredibly delicious. They offer a selection of high-quality waters including naturally carbonated water from Oku-Aizu and HILDON. The attention to detail in the tableware and interior design is impressive. They also offer private reservations, and I am planning to have a private event there soon.