Owner Chef Yasuyuki Takara trained for two years in the Savoie region of France starting in 1989. After returning to Japan, he served as the sous chef at "Le Maestro Paul Bocuse Tokyo" in Akasaka and as the head chef at "Nanbutei" in Hibiya. In 2002, he became the head chef at "Brasserie Lecain" and later served as the executive chef at "Ginza Lecain" before opening "Restaurant Raffinage" in Ginza 5-chome in October 2018.The restaurant has 14 seats, with Chef Takara preparing all the dishes himself (which is truly remarkable), supported by a staff of two.Their lunch course is very popular. The flavors are well-defined, highlighting the natural taste of the ingredients with a light sauce. Despite being reasonably priced, the portions are generous. Everything was delicious from start to finish.The atmosphere of the restaurant is calm, with an elegant design that also feels a bit homey and relaxing. There are both counter and table seating options. The sommelier does not engage in sales talk, making it an ideal place for adult dates or casual meals with friends and family without any pressure.Omakase Lunch Course:1. Amuse 1: Fresh cheese from Hokkaido, fromage blanc2. Amuse 2: American cherry gazpacho3. Appetizer 1: Young rabbit prepared with a jelly coating4. Appetizer 2: Foie gras poêlé with Madeira sauce5. Fish: Sea bass poêlé with asparagus and vin jaune sauce6. Main Meat: Roast of Hokkaido's fully grass-fed gibier beef fillet with green pepper sauce (poivre vert, brandy, green pepper, and cream)Hokkaido Gibieef (gibier + beef) is an extremely rare breed, shipped only once a month. It is the only forest-grazed beef in Japan. The meat is lean with less fat due to the animal's active lifestyle. The wild flavor and richness of the meat burst forth with each bite, filled with the aroma of fresh grass, revealing the taste of the meat as you chew. It is reminiscent of venison.7. Dessert: Floating island of coconut with coffee and passion fruit sauce8. Petit four and coffee.