Foodle

I often dine out with my daughter, but this time we decided to indulge in French cuisine after a long while. I wanted to try the "Maria Callas" dish, so we opted for the course priced at JPY 31,900, which included it.We each chose different dishes:I had:- A warm egg topped with black truffle puree The aroma of the black truffle combined with the rich flavor of the fond de veau created a deep umami. When mixed with the spoon, the yolk of the onsen egg inside added a creamy texture. This paired beautifully with the initial champagne and drew me into the meal.- Snow crab with avocado cream sauce and caviar Underneath the jelly, there was snow crab meat. Mixing the jelly with the crab flavor and creamy avocado sauce created a gentle umami that complemented the white wine. I asked the sommelier for a wine with strong minerals and earthy notes, and he provided an excellent choice.- Foie gras terrine wrapped in pastry Chez Inno's terrine is known for being firmly set without gelatin, showcasing the natural flavors of the ingredients and precise cooking. I wanted to try the signature "Gâteau d'Omar," but since the course included a terrine with foie gras and meat, I enjoyed it with red wine.- Baked sole "Albert style" This traditional dish was created by Albert, the head waiter of the legendary restaurant "Maxim." The exquisite sole is enveloped in a flavorful sauce made with shallots, mushrooms, Noilly Prat (vermouth), and fish stock (fumet de poisson), all enriched with butter, resulting in a rich cream sauce.- Lamb pie "Maria Callas style" This pie is filled with lamb, truffles, foie gras, and mushroom duxelles, then wrapped in pastry and topped with a luxurious sauce Périgueux. The sauce is made from fortified wines like Madeira and fond de veau, generously infused with chopped black truffles. The depth of flavor and the soft foie gras within the tender lamb create a delightful experience. The dish is named after the legendary diva Maria Callas, who was known to order lamb while training at the famous Parisian restaurant "Maxim."- Cheese platter Featuring Époisses and two other varieties. The washed cheese is rinsed with brine or alcohol (wine, brandy, beer, etc.) during aging. The Époisses was at its peak ripeness, with a slightly orange rind and a creamy, gooey interior. It was incredibly rich and flavorful, overshadowing the other cheeses. Époisses, known as the "king of washed cheeses," is a Burgundy specialty washed with local Marc, known for its rich and robust flavor.- Dessert I had a pudding.Including wine, the total was JPY 105,000 for two.The meal was truly satisfying. I can't wait to return to this wonderful restaurant.My daughter had:- A warm egg topped with black truffle puree - Today's lobster - Lightly smoked duck with foie gras - Baked sole "Albert style" - Lamb pie "Maria Callas style" - Cheese platter Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred spots. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Silver Award 2026 Tabelog Top 100 Chinese Restaurants in Tokyo 2026 ◆Crowd Level◆ Reservations are easy to make.◆Parking◆ None.◆Duration of Stay◆ About 2 hours.◆Cuisine◆ Lunch Course.◆Comment◆ I had the lunch course. The cost performance is incredibly high. A course for JPY 6600 is an amazing deal.I believe this is the best cost performance among Sichuan restaurant chains. The flavors are delicious, and I wish there was one near my home.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Additional points or deductions are made based on cost performance, service, ambiance, and facilities. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your likes, follows, and saving the restaurant. I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less

This was my final visit before the relocation. Although the staff has completely changed, the lively atmosphere remains the same. After toasting with champagne, we enjoyed some appetizers, including sea bream carpaccio, boiled octopus, Awaji beef cutlet, cappellini with purple sea urchin, and aglio e olio with corn and parmesan cheese, finishing off with a pudding. The standout was definitely the cutlet, with its crispy and crunchy coating—truly impressive. I can't wait to see what the new location will offer! Thank you for the wonderful meal. Less

French Cuisine at Ginza OoishiWhat I look forward to is the seasonal menu that changes every two months.The chef personally visits producers across the country, bringing the stories and freshness of the ingredients into the dishes, creating an exquisite dining experience.We visited as a group of three.On this day, a new menu was launched.【Cheers】 "Lemon Squash" Cute heart-shaped lemon.【Beginning Tea】 "Butter Tea" A Bhutanese-Tibetan style Earl Grey tea.【First Bonito with Smoked Caviar Gougère】 Bonito tartare combined with cream of new onions, sandwiched in gougère dough mixed with Gruyère cheese, topped generously with smoked caviar.【Fresh Sea Urchin and Caviar Consommé Jelly with Cauliflower Cream】 Layered with cauliflower cream, light and soft consommé jelly, purple sea urchin from Kitakyushu, marinated red shrimp and sweet shrimp, topped with grilled squid from Kyoto.【Lobster and Onsen Egg Flan】 At the bottom of a lion bowl, a flan (royale). Filled with the firm meat of lobster, topped with a sauce made from lobster and a hint of richness.【Bread】 "Rustic" & butter.【Rock Oyster with Béarnaise Sauce】 Rock oysters from Fukuoka, steamed and served with local Kitakyushu's shiso and topped with Béarnaise sauce and fresh sea urchin, baked until golden.【Seasonal Assortment】 "8 Types of Vegetable Jelly" Eight types of vegetables prepared by boiling, grilling, and pickling, set in a jelly with broth. Served with French dressing."Jambon Persillé" A jelly made from flavorful pork shoulder, set with plenty of parsley and consommé jelly. Served with ravigote sauce and cornichons. A traditional dish from Burgundy, France."Edamame Soup" Edamame soup topped with red pepper mousse, garnished with young pea sprouts.【Foie Gras and Monaka with American Cherries】 Inside the monaka, a mousse of foie gras, fresh American cherries, cherry jam, and jelly made with cherry liqueur, garnished with caramelized almonds.【Sweetfish Spring Roll】 Sweetfish confit wrapped in spring roll skin with fennel and cucumber. Served with a French-style wasabi vinegar.【Cucumber Soup】 Chopped cucumber and mint in cucumber soup, garnished with fennel leaves. Leaves a refreshing aftertaste.【Baked Abalone in Puff Pastry with Beurre Blanc Sauce, Liver Sauce, and Caviar】 Steamed abalone layered with sea bream and scallop mousse, wrapped in a light, flaky pastry. The sauce is a beurre blanc, reduced to 0% butter and enriched with the acidity of a root celery purée. Served with liver sauce and caviar, offering three distinct flavors.【Watermelon Juice with Lime Granita】 Watermelon from Kitakyushu Wakamatsu, mixed with mint and topped with lime granita, served mojito-style.【Main Course】 "Grilled Lamb" The lamb is grilled to perfection over charcoal. Served with a sauce made from lamb bone broth infused with herbs.Accompanied by seasonal flower zucchini, stuffed with ratatouille and burrata cheese.【Grilled Eel Rice】 Ginger rice topped with scrambled eggs with truffles, a salad of sansho leaves, and eel drizzled with port wine sauce. A sauce made with fish broth and seaweed.【Curry as the 13th Dish】 The curry sauce is thickened only with a paste of vegetables, onions, and carrots. Light and not heavy as it contains no butter or flour. The rice is delicious.【Soupé de Fruits】 A refreshing dessert with fruit syrup, seasonal kiwi, strawberries, American cherries, raspberries, passion fruit, loquat, and peach compote, topped with a grape marc sorbet.【Mango Shortcake】 Shortcake made with perfectly ripe mangoes from Miyazaki Prefecture. Enjoy the fluffy texture of freshly baked sponge cake.The whipped cream is made with cream from Ohm Dairy, which is also used at Kitajima-tei.Ohm Dairy was founded in 1934 by local dairy farmers in Omuta City (Fukuoka Prefecture) and Arao City (Kumamoto Prefecture) as "Omuta Milk."【Post-Meal Drink】 "Imperial Gold" A flavorful tea made from carefully selected organic black tea, with the exquisite aroma of sun-kissed oranges and lemons. Made by Sirocco.I had an experience that far exceeded my expectations, with meticulous attention to detail and delicious dishes. (^q^) Less