This is a well-known classic French restaurant.Hello! I’m a French food lover and a bit of a wine enthusiast. I’ve visited several times before, but due to COVID, I hadn’t been able to come for a while. This was my first visit since Chef Inoue passed away, and Chef Tejima took over.These days, we see a lot of fusion with Japanese flavors and fermentation in French cuisine, but this place truly embodies classic French cooking!First of all, the building and the space are beautifully decorated in a modern Art Deco style, exuding elegance. Although the tables are closely arranged, the large round tables, bright windows, and high ceilings make it feel spacious.The ceiling decorations are stunning.On weekends, reservations are about a month and a half in advance, so be careful. The staff is friendly and welcoming when you call to reserve, and they do a reconfirmation.● Lunch Course: JPY 15,950 (service charge not included, 13%)● Amuse Bouche: Salmon with mustard and dill ● Lobster Gâteau “Côte d'Or” style ● Today's fish dish: Kinmedai (Golden Eye Snapper) with shellfish broth saffron sauce (for my husband) ● Sole Meunière with Royal Sauce (for me) ● Wagyu Beef Sauté with Périgueux Sauce (for both of us) ● Dessert Wagon ● Coffee We raised a toast with champagne, even though there was nothing special to celebrate! The salmon amuse bouche was simple, highlighting the ingredients with mustard and dill.The lobster gâteau was a simple dish featuring chunks of lobster and fresh vegetables without any jelly. While Maria Callas is famous, I personally have a stronger image of this dish. The lobster today was well-seasoned, with moisture locked in, making the meat firm and concentrated in flavor. The sauce was gentle, focusing on the ingredients.The standout dish today was the fish. The sauce was one of Chez Inno's signature sauces, the Royal Sauce! It contains fond de veau and butter, giving it a rich flavor that spreads beautifully in the mouth while still being light. The balance of bitterness and acidity from vermouth and tomatoes was exquisite. There’s no other restaurant that can achieve such depth and lingering flavor without being overwhelming. The sole, prepared with both steaming and grilling techniques, was incredibly smooth, perfectly complemented by the Royal Sauce—simply outstanding.The Périgueux sauce for the beef was rich and sweet, with the depth of Madeira wine coming through strongly. It was thick and intense, matching the robust flavor of the Wagyu, even outshining the truffle. Though it was quite sweet, it was balanced perfectly without being cloying.The friendly staff is another characteristic of Chez Inno. Some of the long-time staff are still here, creating a relaxed atmosphere that makes dining enjoyable. Mr. Ito, the president, was actively managing the dining room. On this day, my husband wore a uniquely colored and shaped jacket, and Mr. Ito complimented him, which made him very happy! Because of this warm atmosphere, it’s common to see families visiting for three generations. While other grand maisons like Robuchon seem to attract couples celebrating special occasions, this place has a strong family vibe. The ambiance is incredibly gentle.The dessert wagon was a classic delight, rich with butter and sugar. While there wasn’t anything particularly standout, the grounded stability of the offerings was remarkable. I tried everything except the compote! I even had a second cup of coffee, leaving me completely satisfied.I hesitate to say this, but the only personal concern I had was the wine pairing. Perhaps they were worried about the budget? It wasn’t bad, but it didn’t quite match the dishes. With such exquisite food, I learned that they don’t typically offer pairings. Is that their policy?With a 13% service charge, our total was under JPY 60,000 for two. While "cheap" might not be the right word, considering the quality of the food and the champagne and wine we enjoyed, paying in the JPY 50,000 range feels very reasonable. I was extremely satisfied. This is the kind of restaurant I keep coming back to!In the end, I was seen off by Chef Koga, Chef Tejima, and President Ito, and I had the pleasure of greeting Chef Tejima for the first time. I look forward to a long relationship with this wonderful establishment!