First visit.Chez Inno, a renowned and long-established French restaurant in Kyobashi, is one of Tokyo's top dining spots.Although it currently doesn't hold a Michelin star (it is selected), it is still considered one of Japan's representative grand maisons.I had always thought, "I must visit at least once," since my younger days, but I never had the chance. Before I knew it, Chef Asahi Inoue had passed away, and the restaurant itself had relocated.I thought it would be even more difficult to visit, but I heard that it’s surprisingly common to see solo diners for lunch, so I decided to give it a try.Currently, the executive chef is Junji Koga, and the head chef is Junya Tejima.【Lunch】 JPY 15,950 (tax included) + JPY 3,300◯ Amuse-boucheMelon mousse with prosciutto.Inside, there’s melon marinated in port wine, prosciutto, and a jelly made from the essence of prosciutto.This is a creative twist on the classic pairing of melon and prosciutto, and the jelly is delightful.◯ Appetizer"Lobster Gateau, Côte d'Or Style"Lobster and several types of vegetables wrapped in cabbage and formed into a terrine. On top, there’s shredded snow crab mixed with basil.The sauces include four types: sea urchin, mushroom, tomato, and avocado.While the sauces are, of course, delicious, the focus is on the texture and aroma of the ingredients. Both the lobster and vegetables are of high quality and beautifully cut. Surprisingly, the snow crab and basil combination had a strong impact.I particularly enjoy this type of terrine (the first time I visited Queen Alice, it changed my perception of terrines as mousse), so I was very pleased.◯ Fish Dish"Sole"There was also a sea bass with a Pernod sauce and a Nagasaki rockfish with a crustacean tomato sauce.I chose the sole.The sole was beautifully folded at both ends, sautéed with finely crushed breadcrumbs and melted butter, steamed with white wine (if I remember correctly).The sauce was a French vermouth royale sauce.In my life, I have never seen breadcrumbs so finely crushed. They were almost like a paste.This state of the breadcrumbs does not compromise the delicate texture of the sole at all.And indeed, the sauce is wonderful. It’s incredibly delicious, with flavors of seafood broth, butter, wine, and the acidity of tomatoes. This sauce has made a lasting impression on me, ranking among the top two fish sauces I’ve ever had.◯ Meat Dish"Maria Callas"I had a choice between a Dijon mustard-roasted lamb and Wagyu beef with a perigourdine sauce, but since it was my first visit, I decided to splurge on this specialty."Maria Callas" is a dish of lamb wrapped with truffle, foie gras, and duxelles, baked in a pastry with perigourdine sauce.It comes with a purée of truffle and celery root, and potatoes as sides.When it was brought to the table, the aroma was incredible.Rather than the meat, the rich scent of the sauce wafted up from the plate. You just know it’s going to be delicious.The lamb is finely textured, and when you cut into it, a translucent juice lightly oozes out. It’s surprisingly light.There’s not much of that strong lamb aroma, and it’s quite mild. The truffle and foie gras are not overpowering, but when combined with the rich perigourdine sauce, the flavor is exceptional.The sweetness of the sauce pairs well with the foie gras, which is to be expected, but it exceeded my expectations.The aroma of the pastry’s butter also plays a role, and the potatoes were a perfect accompaniment!And of course, the truffles from a proper restaurant are delicious.◯ DessertFrom the dessert cart.I chose:A soufflé-like cheesecake / Chocolate and tonka bean cake / Pudding / Aloe compote.(There were also a muscat and blueberry tart / chocolate terrine available.)They were tasty, but just at a normal level. The pudding was particularly average, haha.The most delicious was the aloe compote.I only know aloe from yogurt or drinks, so this slightly tangy compote was unique and refreshing as a dessert to finish the meal. It paired well with the other desserts.◯ Tea◯ Alcoholic Beverages- Glass of Champagne: JPY 2,420- Glass of White (1/2): JPY 990- Glass of Red (1/2): JPY 990All white wine glasses are the same price.I left the selection to the staff. It’s quite considerate to offer half glasses at such reasonable prices!I didn’t ask for the list, so I’m not sure what else was available. By the way, I was honest and asked for a lower price to avoid any extravagant surprises, haha.The service was simply outstanding.As soon as I approached the entrance door, it opened smoothly.A few months ago, I was surprised when I tried to look at the menu next to the entrance, but that led to this visit.There were plenty of staff, and both regulars and newcomers received proper service. Having had a terrible experience at a certain restaurant in Tokyo, this is especially important.The atmosphere was relaxed and not stiff, which I appreciated.I ended up occupying a table for four by myself, and since I eat quickly (the temperature at serving should be the best), I wondered if it would be a bother, but I was told that solo diners often eat at a faster pace.It was a weekday, but the restaurant was about half full, which was lucky.The Art Deco-style interior and octagonal columns were personally "spot on," and I felt comfortable throughout my visit.This price might actually be quite reasonable.It was a great meal. I would love to come again.But indeed, French cuisine is all about the sauce.In the past, a colleague of mine went on a journey to explore the flavors of sauces in France (he graduated from a prestigious university in Japan), and I regret not asking for more details about his impressions.