☆ The specialty salad is visually stunning and incredibly delicious, with a rich sauce that suits my taste.☆ The presentation is beautiful.☆ The spacious interior features large windows that offer lovely views, showcasing the charm of the suburbs.☆ Considering the location, the prices are quite reasonable, and the wine pairing (JPY 8,800) was excellent.☆★ Surprisingly, the café (for the final tea) is an additional charge, and the initial oshibori is a luxurious aroma paper.☆★ Since it's in the suburbs, it's perfect for a leisurely time; it's not suitable for those in a hurry.☆★ It's a bit far from the station, so a car or bus is recommended.I’ve seen the name Kei Kobayashi, but I thought France was too far away for someone like me. However, I learned that he has partnered with the president of Toraya to open this restaurant. Honestly, I had a prejudice thinking it might be overpriced just because of the name, but this place is quite the opposite. Toraya is famous for its yokan but is also trying new things. There may be mixed opinions, but to attract foreigners and younger people, a spirit of innovation while respecting tradition is essential. I must admit, I haven’t seen the movie "Grand Maison Paris," but it might draw in some visitors.The windows are spacious, the ceilings are high, and being near Mount Fuji adds to the appeal of this suburban restaurant. Depending on your seat, you can get a good view of Mount Fuji.The first amuse-bouche is small yet packed with flavor, making for a fantastic start. The radish is paired with a refreshing green herb mayonnaise sauce. The fried baby horse mackerel has a delightful bitterness that complements the seaweed powder and the crispiness of the fry. The salmon tart is also delicious, with a nice balance of smokiness and acidity that enhances the salmon flavor. Overall, the combination of textures, sweetness, acidity, bitterness, and aroma is delightful, making the wine flow easily. The Kinmedai soup from Suruga Bay was rich and sweet.Next is the salad. I’m not usually excited about vegetables, but the bubbles are adorned with beautiful flowers, and when mixed well, it reveals a variety of textures and flavors that are exceptionally delicious. With salmon, nuts, smoky notes, baby corn, cucumber, turnip, and lemon jelly, it feels like a delightful medley, and I was very satisfied! The portion is quite generous.The asparagus is from Hokkaido, and the saltiness of the prosciutto pairs perfectly with the wine. While I think the restaurant's wine is pricey, it’s so good that it’s hard to resist, and we need to support the economy to keep the place running. Those who prefer non-alcoholic drinks should definitely enjoy something here. Being too stingy is often a subject of humor in old Japanese stories, and it’s a bit embarrassing.The asparagus comes with a rich hollandaise sauce, with a hint of mustard. Is it a gourmet version of mustard mayo?The fish is Sawara from Sasae Maeda in Yaizu, cooked rare. The sauce, which enhances the natural flavors of the fish, is delicious with its saltiness, bitterness, and acidity. I was pleased that there was a generous amount of sauce, and I ended up asking for more bread.For the main course, you can change it for an additional charge, but I opted for the chicken breast from Fuji. It has a mild flavor and is tender due to low-temperature cooking. The pipérade sauce, with its richness from paprika, chorizo, and cheese, along with the butter from parsley and shungiku, is delightful. I’m glad I ordered wine; the color contrast is also appealing. The bread comes with delicious oil and salt, but all the sauces are so good that I couldn’t help but wipe them up.Additionally, there are trendy table-side preparations throughout the meal.The dessert, Vacherin, is visually delightful with a hard meringue (which reminded me a bit of "Hanazakari" sweets) paired with cherry sorbet and pistachio ice cream. Using cherry flavor is quite rare in Japanese French cuisine. I love the aroma and flavor of cherries; a friend recently wore a perfume called "Lost Cherry" that smelled wonderful. Unlike the cute Japanese cherries, Western cherries have a mysterious flavor and aroma.Furthermore, there are panna cotta and baked goods filled with Toraya's anko. Surprisingly, the café is an additional charge, but I would like to order something here.The service isn’t overly sophisticated, lacking the open and friendly atmosphere you might find in a resort hotel. However, everyone is earnest and remembers various details, making me excited for what’s to come.They also sell a few souvenirs, and the waiting lobby has a pleasant vibe. Highly recommended French cuisine!