[Location] 5 minutes walk from Kyobashi Station, 10 minutes walk from Ginza-itchome Station [Price] Approximately 45,000 yen per person (includes course, pairing, champagne, water, service charge, etc.) [Dress Code] Formal [Cuisine] 2 course options, with à la carte available. The course allows for choice except for the first appetizer, fish dish, and dessert. There are many fixed menu items. - Soft-boiled egg and black truffle purée: Rich and creamy egg with a concentrated truffle aroma in the smooth purée. Delicious! - Campanile, Butter: Delicious. - Lobster with cauliflower sauce, bisque sauce, lobster, consommé jelly, sea urchin, caviar: The visual presentation is stunning, and the harmony of each sauce is excellent. The perfectly cooked lobster was a standout. - Lightly smoked duck breast, foie gras, black truffle chiffon, port wine jelly: The foie gras was smooth and flavorful, complementing the duck breast. The smoked aroma, mature taste of port wine, and luxurious ingredients elevated the dish. - Flounder with breadcrumbs, Albufera sauce: The flounder was tender and flavorful, paired perfectly with the Albufera sauce. - Maria Callas, Lamb pie with foie gras, black truffle: Perfectly cooked lamb with a rich sauce, foie gras, and truffle in the center. An explosion of flavors! - Cheese: A selection of 3 delicious cheeses. - Strawberry, basil, meringue, cheese ice cream: The basil added a nice touch, and the cheese ice cream was refreshing. - Cake Wagon: A variety of cakes to choose from, all delicious. - Champagne: A delicious champagne with a great aftertaste. - Wine Pairing: Excellent selection of wines that paired well with the dishes. Overall, a luxurious dining experience with exceptional food and service. Will definitely visit again!

I was invited by a friend and went with a group of 4 people. I had always wanted to visit Chez Shaino. I was filled with excitement as my wish finally came true. We had the lunch course with an additional Maria Callas dish. The dishes from the appetizers were amazing, but I was especially impressed by the foie gras and Maria Callas. The top quality was truly different. I definitely want to come back with my family. Thank you for a memorable day.

I visited for lunch. The atmosphere of the restaurant was nice, and the food was very delicious. I also had a recommended wine which paired well with the main dish and was very tasty. I was able to enjoy a luxurious time.

The scallop mousse and eel terrine, duck terrine, chilled potato soup, beef consomme jelly, meat pie baked in pastry, delicious desserts, 5 types, and lemongrass herbal tea were all incredibly delicious!

I first visited this restaurant back in the early days of the Heisei era, for a celebration dinner for a job offer (you can tell from the era, right?). The location was different from the current one, but I remember being impressed by how amazing the restaurant was, despite knowing nothing about it at the time. With 39 years of history, it was still less than 10 years old back then. Over the years, I have visited a few more times, but this time, when it came to celebrating my child's 20th birthday, I couldn't leave out this restaurant. Located in the Meiji Kyobashi Building in Kyobashi, the entrance is a modern building with a solid stone and wood door on the first floor. The interior, which tries to recreate the atmosphere of the past, still maintains the authentic style with a bar counter as soon as you enter. You can choose from two dinner courses, and the dishes continue to prioritize the ingredients while emphasizing the sauces. Truffle, caviar, sea urchin, and other luxurious ingredients are used generously, and each dish is prepared with inherited techniques, offering a surprising value for the price. I noticed that the cuisine slightly caters to Japanese tastes compared to traditional French cuisine, but I think that's part of the restaurant's unique charm. I look forward to visiting again. Thank you for the wonderful meal.

I love classic French cuisine. When it comes to representing classic French cuisine in Japan, this is the place. I visited after a long time, and not only the food, but also the hospitality that is unique to a grand maison, I felt it once again. Hospitality is not easy, it is deep and complex. This is because it cannot be done by following a manual, in fact, there is no manual. The president and general manager, Kenji Ito, is one of the few in Japan who can embody the essence of hospitality. On this day, the foie gras dish was so delicious that when I asked for a second serving, instead of just smiling, as a regular server would do, Ito-san said, "Oh, there is a refill button here," and quickly reached under the table, making us burst into laughter. This is it. Hospitality is about how you treat your customers, but when a little witty humor is added, the atmosphere becomes lively, and you can relax even more. A story from the restaurant "Astrance" in Paris. The pigeon was so delicious that when I asked, "Where is this pigeon from?" the server replied, "Oh, I caught it this morning at Trocadero Square." We burst into laughter. Seeing us laughing, the waiter also looked satisfied. Ito-san has also been to a restaurant in Reims, and for me, it was a special moment to be able to talk about Reims after a long time, making it a pleasant time. Now, this day was for lunch. There were several course options and à la carte dishes, and the lineup was so tempting that I wanted to try them all, but I opted for the 15,400 yen course. Chefs Junji Koga and Junya Teshima uphold THE Classic. 1. Yellow pepper mousse with tomato jelly 2. Appetizer - Red and white turnip with lobster, grapefruit, avocado, tomato, peach jelly, vinegar, acacia honey, and peach puree with beet puree accents. I also tasted my companion's lobster gateau in "Coq d'Or style." 3. Duck foie gras and smoked breast meat - both with a light smoky flavor. The duck meat is seasoned with cassonade, and the foie gras has a hint of sweetness from acacia honey. The brioche was perfectly baked. God is in the details. 4. Braised tongue sole with royal sauce - finished with fon, vermouth, white wine, tomato, basil, and thyme. 5. Red wine-braised beef cheek - intoxicating depth of the rich sauce. 6. Dessert wagon - I tried almost everything except for two items: - White chocolate and Earl Grey cake - Aloe compote - Gateau Chocolat - Gateau Basque - Passion fruit, pineapple, yogurt mousse with mango - Pudding 7. Earl Grey baguette - accompanied by LAMIABLE Terre d'Etoiles Brut Champagne Grand Cru champagne. Upholding classic French cuisine. The cuisine continues to evolve, and that is good, but I also felt the significance of continuing to preserve the taste that has been loved for many years.

My friend invited me to celebrate their birthday, and I was really looking forward to it as it was my first time visiting. The hospitality was amazing, and the owner was so friendly and made the experience fun with funky classic music playing in the background. I had a delicious a la carte meal with my favorite pie, and the atmosphere of the restaurant was relaxed and welcoming. I left feeling happy and satisfied, and I was impressed by the effort put into making the birthday lunch special. French cuisine is truly something special, and I appreciate all the hard work that goes into preparing such a meal. The restaurant also offers a la carte lunch options, which is great for those who want to enjoy a leisurely meal. Overall, it was a wonderful experience, and I could tell that the staff really cares about their guests' enjoyment.

The beautiful gate at the entrance leads to a gorgeous and chic interior with a spacious and elegant floor. The special service provided here goes above and beyond to accommodate all our requests, adding extra arrangements that exceeded our expectations. The dishes and desserts were of the highest quality, without any pretense, and truly delicious. Thank you for the wonderful experience!

Since its establishment in 1984, this long-established grand maison has made a name for itself in the French cuisine scene in Japan. You can enjoy traditional orthodox French cuisine that emphasizes tradition, such as the famous "Maria Callas," both à la carte and as a course menu. - Menu - ◆ Warm egg with black truffle puree ◆ Consommé jelly with lobster and scallop, served with caviar and sea urchin ◆ Foie gras and black truffle terrine ◆ Braised flounder in the style of Albert ◆ Lamb pie baked in the style of "Maria Callas" ◆ Assorted cheese platter ◆ Mango and coconut ice cream meringue ◆ Cake from the dessert cart ◆ Warm egg with black truffle puree As soon as it is placed in front of you, you will be entranced by the seductive aroma of truffles. The strong umami of the truffle, which envelops the tongue with its rich texture, has a high sustainability, and a rich aftertaste lingers for a while. When the warm egg is broken, the mellow richness of the yolk intertwines with the puree, deepening the flavor, creating a sense of bliss. ◆ Consommé jelly with lobster and scallop, served with caviar and sea urchin The firm sweetness of the lobster and the moist sweetness of the scallop burst in the mouth, creating a depiction of the sea in harmony with the umami-filled Americaine, sea urchin, and caviar in the consommé. The accompanying corn, with its high sugar content, asserts its presence flawlessly. ◆ Foie gras and black truffle terrine Wrapped in the enchanting aroma of black truffles, the foie gras spreads with a moist texture, making its deliciousness irresistible. The chiffon, sprinkled with truffles, enhances the aroma when combined with the terrine, creating an even richer fragrance. ◆ Braised flounder in the style of Albert Crispy on the outside with breadcrumbs, and moist on the inside, the flounder's umami is gently lifted by the rich buttery Albert sauce. After the rich milkiness spreads, the gentle sweetness of the flounder emerges, bringing a sense of calm to the heart. A proper and delicious classic that conquers the mainstream. ◆ Lamb pie baked in the style of "Maria Callas" The delicate texture of the lamb, truffles, foie gras, and the perfect tuning of the pie, combined with the glossy Périgueux sauce, create a harmonious and delicious blend. A must-try iconic dish when visiting Chez Ino. It was wonderful. ◆ Assorted cheese platter ◆ Mango and coconut ice cream meringue The strong sweetness of the mango, the vibrant coconut, and the sweet and sour passion fruit come together to create a cheerful sweetness reminiscent of a tropical paradise. ◆ Cake from the dessert cart Finally, the exciting cake cart. Greedily chose four. The one on the right, the Opera, was particularly good. A rich Opera is truly fitting for a classic French finish. I left the meal completely satisfied. It was indeed a wonderful restaurant as expected. I experienced firsthand the beauty of timeless classics backed by history. It's also heartwarming that the president himself takes the lead in welcoming guests. It fills not only the stomach but also the heart. I will definitely go back.

It's been a while since I visited Chez Ino. I chose this restaurant because I wanted my best friend to try the Maria Callas dish. We met at the restaurant. We walked from Tokyo Station to the restaurant, and I noticed that there were various construction works going on around Tokyo Station. It was nice that we could choose different courses. I ordered the 8800 yen course with appetizer, main dish, dessert, and drink, while my friend ordered the 12650 yen course with appetizer, fish, meat, dessert, and drink. Another friend upgraded the meat dish to Maria Callas for an additional 3300 yen. I really wanted my friend to try the Maria Callas dish, which is lamb pie. It is a traditional dish. For my appetizer, I had a salad with lobster and avocado, and for the main dish, I chose sautéed sea bream. The appetizer was refreshing with beet sauce. The sea bream main dish was accompanied by various sautéed vegetables. The food was delicious, the service was excellent, and the atmosphere was luxurious. We had a pleasant and enjoyable lunchtime at this grand restaurant.

This is a revisit - I couldn't forget the Maria Callas & Wagon Dessert I received at the end of the year, so I was excited for lunch again. This time, the lunch course came with soup, but even without the soup, it was satisfying enough. To fully enjoy the dessert at the end, it's important to leave some room in your stomach, about 6-7 bites. I enjoyed it very much this time as well, and I am very satisfied.

"Chez Ino" is the representative restaurant of a long-established grand maison in Tokyo. The exterior is already impressive. As you pass through the heavy door, the staff warmly greets you with smiles. The interior is woody and antique, striking a perfect balance between solemn and gentle atmosphere. Today, I changed my lunch course to the 9900 yen option with the main dish being "Baked Lamb Pie Maria Callas Style". For the first course, I chose a salad with lobster, scallops, and crab. The second course was a new onion potage. The main dish, Maria Callas, has truffle, foie gras, and mushroom paste inside the lamb. Dessert is brought on a cart and you can choose from about 6 options. Not only the taste, but the service is also top-notch. The staff's hospitality is wonderful, creating an authentic atmosphere where you can enjoy your meal without feeling stiff. Surprisingly, reservations are easy to get, which is great. #ChezIno #KyobashiGourmet #TokyoFrench #FrenchCuisine #DeliciousFrench #KyobashiLunch #OmotesandoGourmet #FoodieConnect #GourmetLover #Foodies #FoodGram #Foodstagram #FoodPhotography #FoodTravel #DeliciousFood #GourmetFriends #FoodiesConnect #FoodBlog #FoodWriter #BClassGourmetInfo #TokyoFood #FoodReport #FoodieWriter #FoodieCommunity #KantoGourmet #FoodReviewGram #GourmetReport #FoodWriter #FoodieLife"

Shaino-san, who visits regularly, always provides excellent service, which makes me feel more alert. The flavors seem to have become tighter and even more delicious than before. Due to the impact of the Russia-Ukraine war, it has been difficult to enjoy meals for a while, but today I am very satisfied to be able to eat foie gras terrine. The flounder with Albert sauce is a personal favorite of mine, and I hope everyone can enjoy this sauce as well.

The dishes I enjoyed on the course were all delicious and made me feel at ease. I had black truffle ravioli with Marron sauce, lobster gâteau, duck breast and foie gras flan, sea bass and fennel soup, fillet steak, and dessert. ★2023/5/26 Ikebukuro Unagi Kabuto has 1 seat available → For details, check the profile section.

Located 10 seconds on foot from exit 5 of Kyobashi Station, about 30 seconds away by stilts, this classic French restaurant is a renowned establishment. It is also within walking distance from Tokyo Station. I visited shortly after Chef Teshima, who trained at Hotel de Yosino, took over. I made a reservation for lunch on a holiday afternoon. The exterior of the restaurant exudes a sense of grandeur. Despite the space, there are quite a few tables inside. It felt a bit crowded for this type of grand maison, but it was not uncomfortable at all. The lunch courses range from 8,800 yen to 15,400 yen, with varying dishes and contents. Regardless of the course chosen, the main dish can be changed, and for an additional 3,300 yen, you can switch to the Shaino specialty "Maria Callas-style Lamb Pie Bake." We opted to change the main dish to Maria Callas in the 9,900 yen course. Each person can also choose their own appetizer. I selected a salad-style appetizer with shrimp, crab, and scallops. It looked gorgeous and tasted delicious with the luxurious addition of shrimp and crab. The second course was a new onion potage, followed by the main dish of Maria Callas. The lamb is filled with truffle, foie gras, and mushroom paste. The meat itself is a very mild lamb with no distinct gamey flavor. The fat was meticulously trimmed, resulting in a very light and clean taste. The foie gras and other ingredients inside the meat also contribute to the umami flavor. The generous portion and the balance of the meat and sauce were impressive. The classic French essence was evident, and it was very satisfying. We were able to choose from about 6 desserts on the dessert cart. It would have been even better if the cart had more variety, but each dessert was delicious. It was a refreshing experience to enjoy a hearty and robust French meal. The service staff were also excellent in their hospitality. The manager (or perhaps the owner?) was also very friendly.

This restaurant is our go-to place. Today we had the lunch course. The first appetizer was a delicious onsen egg with burdock root purée and a hint of truffle aroma. The combination of burdock root purée and onsen egg harmonized beautifully in the mouth. It was wonderful. The next appetizer was a mousse of lobster and green peas topped with purple sea urchin and consommé jelly, with lobster underneath and a creamy sauce. It was excellent. The creamy sauce was made from sautéing the lobster shells, giving a subtle seafood flavor. Next, we had smoked duck and foie gras. The foie gras was cooked low and slow, sliced, and the duck breast was steamed in sugar cane leaves. It was really delicious. Then came the main fish dish, sea bream, served with spring vegetables and traditional French sauce mouclade. The fresh seaweed added a wonderful flavor. It was amazing. For the meat main course, I had Wagyu beef fillet steak with bordelaise sauce, made with Madeira, brandy, and port wine. My wife had Wagyu cheek meat stewed in red wine, which was incredibly tender and tasty. For dessert, we had a rich custard pudding, rhubarb tart, and compotes of grapefruit and aloe. Everything was delicious.

On a holiday lunch, I visited the wonderful restaurant Chez Inno, which can be considered as a representative of the long-established Grand Maison located in Nihonbashi, Tokyo. It is just a few minutes' walk from Kyobashi Station and within walking distance from Tokyo Station, which is very convenient. This restaurant is frequented by "food connoisseurs," including many teriyaki enthusiasts, and their fantastic dishes have received many positive comments. In the past, I have also visited this restaurant with the TERIYAKI Gourmet Club and experienced the excellence of French cuisine firsthand. This time, the members of the Teriyaki editorial team visited Chez Inno for lunch. As soon as the doors opened at 11:30, the elegant doors slowly opened, and the service staff with lovely smiles guided us inside. We were seated in a spacious round table hall after passing through the bar area, where we would enjoy our meal. At this restaurant, you can choose your course in advance or on the day of your visit. The courses range from 8,800 yen to 26,400 yen, and you can also order dishes a la carte, allowing you to discuss with your companion at your own pace. On this day, we chose the 9,900 yen course and upgraded the main dish to "Lamb Pie Baked Maria Callas Style" for an additional charge of 3,300 yen (tax included). When choosing a course, you can select from several appetizers. We chose the terrine assortment, followed by soup, main course, and dessert cart. The terrine assortment that was served was beautifully presented. The terrine of venison was accompanied by a Port wine jelly, while the terrine of scallops and conger eel was served with a sea urchin sauce. Additionally, there was a marinated salmon and mushroom salad on the side, creating a treasure trove-like dish. Both terrines had a perfect balance of flavors, and the pairing with the sauces was excellent. The importance of the sauces was evident in these dishes. Next, we were served the "New Onion Soup." This dish was made by lightly sautéing caramelized new onions and combining them with milk and butter. The caramelized new onions added depth to the flavor, and the dish was a delight for both the senses of smell and taste. Finally, the much-awaited dish arrived - the "Lamb Pie Baked Maria Callas Style." It featured lamb with bones and fat removed, leaving only the lean meat, and the pie was filled with foie gras, mushrooms, and more. The sauce was made with fond de veau, combined with Port and Madeira wines, and enhanced with truffles. The dish was accompanied by thinly sliced potatoes and celeriac puree. The presence and robustness of the sauce were remarkable, allowing you to truly appreciate the essence of French cuisine. For dessert, a dessert cart was brought to us, offering choices like "Almond and Custard Cream Cake," "Chocolate Gateau," "Custard Pudding," and "Compote." We enjoyed the desserts thoroughly and ended the meal with coffee. The service provided by the manager, Mr. Ito, and the staff was exceptional, creating an authentic yet relaxed atmosphere where we could have a pleasant time. This restaurant is truly a wonderful place that I would love to visit again. If you are interested, why not join the TERIYAKI Gourmet Club and have the opportunity to visit such amazing restaurants? TERIYAKI Gourmet Club Membership Page: https://lounge.dmm.com/detail/692/

When you exit from the Keiyo Line ticket gate at Tokyo Station towards Kyobashi, you will arrive here with just a short walk. Located on the 1st floor of the Meiji building that you often pass by, "Chez Inno" is a place that seems too luxurious to be called Mr. Inoue's house, with large and beautiful tableware. Do you have the courage to dine alone at this French restaurant after a long time? Actually, on my way to Takao Chiba's place last time, I happened to pass by and saw a staff member wiping the window, so I ended up making a reservation on the spot. There is a dress code, but the weather is so unpredictable, making it difficult to decide what to wear. Since crushed jeans are not allowed, I wonder if a rider's jeans would be okay? I decided to go a little casual with a BALMAIN outerwear and a LANVIN shirt from the Luca era. From the outside, it looks modern with stacked stones, but as soon as you step inside, you will be surrounded by wooden pillars, beautifully draped curtains, Italian skylights, and stained glass, creating an atmosphere reminiscent of the Opera House. ◇Hors d’Œuvres du Jour 8800 + Main course change 3300 + 3 wines: 20260 yen ◆G.H.MUMM GRAND CORDON ◇Green pea mousse ◆Coudoulet de Beaucastel Blanc (Cote du Rhone) 2020 ◇A choice from the appetizers of the day - Scallop and eel, venison and foie gras terrine, cherry salmon, mushroom and green beans - Lobster salad From the above, I chose the terrine without lobster. The sauce that accompanies the venison and foie gras is made with port wine jelly. When you take a bite with the pistachio hidden inside the terrine, there is a momentary surprise at the blend of flavors. I tried it a few times, but it was just a fleeting experience. What was that all about? ◆Chateau D'Aiguilhe 2012 ◇Lamb pie baked Maria Callas style I had been wanting to try this dish for a while, and it turned out to be a different version of Rossini style with different ingredients. The flavor profile is similar, and it is served with mashed potatoes and thinly sliced potatoes. The black truffle-infused fondue and Madeira wine (Sauce Périgueux) were extremely rich, almost like eating three pieces of fatty tuna and otoro together. ◇Dessert Wagon - Aloe compote - Paris-Brest - Limoncello and white chocolate - Berry tart I didn't expect a dessert wagon to come with everything... I decided to try half of the options. The refreshing aloe compote, perfect pairing of Limoncello and white chocolate, and the slightly tart berry tart were all delicious. The Paris-Brest was outstanding. ◇Royal Milk Tea I paired Champagne, a strong white, and Bordeaux with the courses, and the sommelier's selection was truly classic French cuisine at its best. The Bordeaux red wine was so on point that it felt like it could be reduced to make Sauce Périgueux. I was the only solo diner, but thanks to the gentle approach of the manager, I was able to keep my composure. However, I always felt eyes on me from behind, not judging my manners, but probably for drink and bread service. Unlike sushi restaurants, dining here occasionally makes me nervous. I wish I could sit with my back against the wall.

I visited this restaurant for lunch, which is one of my favorite places. It had been about 3 years since my last visit, and this was my second time here. As soon as I entered through the heavy door, I was greeted by a well-equipped bar space. We arrived at 11:30 and were the only guests at that time. The interior of the restaurant has a woody and antique style that hasn't changed since my last visit. The large windows make the place bright and filled with a gentle atmosphere. The menu consists of four courses priced at 8,800 yen, 9,900 yen, 12,650 yen, and 15,400 yen, excluding tax and service charge (13%). We opted for the 15,400 yen course, which includes a variety of dishes. The ordering process is a bit tricky as only the host who made the reservation receives a menu with prices. So, it's best to point at the menu when ordering, as the menu does not have course names and prices for the guests. The amuse-bouche was a cold dish featuring pea mousse with ham extract jelly and peppermint, which was delightful. The appetizer was a mosaic-style dish of lobster gâteau coated with four different sauces, each offering a unique flavor. The duck foie gras and smoked breast meat dish was a perfect balance of richness and smokiness. The fish course, which I chose sea bream, was served with a delicious seaweed-infused sauce and crispy nori. The dish also included various vegetables and a flavorful sauce. My companion opted for the sea bass, which was served with a soup infused with star anise-flavored liquor and basil. The main course was equally delicious, and we enjoyed every bite.

I visited for the first time and was looking forward to trying the à la carte menu at Shaino. The portions were quite generous, so having one dish less than expected was just right, haha. I couldn't take a photo of the pie wrap I was most excited about, but it was very delicious. Thank you for the meal!

Today, I visited Chez Shaino on the first floor of the Meiji Main Office Building at Kyobashi Station to enjoy their old-style French cuisine. The restaurant, which has been awarded a Michelin star, continues to uphold the founder Asahi Inoue's vision while incorporating the unique style of current head chef Teshima. The classic French dishes feature a mix of seafood like lobster, flounder, and mackerel, as well as meats like beef, duck, and lamb, paired with carefully crafted sauces and spices. The restaurant exudes a sense of luxury and sophistication, making it an ideal choice for special occasions or important dining events. The menu includes a variety of dishes such as cauliflower mousse, lobster gateau, terrine with vegetables, lobster with turnips and beets, smoked duck foie gras, roasted sea bream, braised flounder, roasted lamb, sautéed wagyu beef fillet, and a selection of desserts like soufflé cheesecake, chocolate cake, custard cake, berry tart, and kumquat compote. Enjoying a meal at Chez Shaino is a truly memorable experience that showcases the timeless elegance of classic French cuisine.