Hyperlocal Tokyo

The sauce is exquisite, and the food is impeccable. A Michelin-starred restaurant in Ginza run by a famous chef, it might seem intimidating, but the atmosphere isn't strict. It's not exactly warm and friendly either, but rather a bit offbeat. The sauce is simply delicious, truly embodying the essence of French cuisine. The classic pairing of venison with poivrade sauce or fish with sauce marinière is something I've enjoyed at other restaurants, but the sauce here is unparalleled in its richness and depth. Compared to trendy modern French restaurants, the fish was cooked a bit more thoroughly. However, it still retained its juiciness and was delicious, so it's a matter of preference. The venison, on the other hand, had a unique, rare texture. It was refined yet brought out the richness of the game, making it delicious. However, the texture reminded me of beef tataki. It was cooked through but had a texture like tataki or sashimi, unlike any rare venison roast I've had before. As the main meat dish, I craved a more meaty texture, but again, it's probably a matter of preference. The service, however, was not what I'd expect for the price. A young man served us with such awkward movements that I was worried for him. He mumbled the dish names, and his descriptions of the food and drinks didn't make them sound appealing at all. I wondered if he was a temp hired through a staffing agency. He even placed the dish and left, calling the accompanying lentils chickpeas. I was stunned and stared at my companion for a moment. Chickpeas are typically used in Middle Eastern cuisine and are associated with simple French dishes, quite different from lentils. The paired wines also seemed to clash with the dishes. If the service staff is going to offer pairings, they should at least explain what the wine is and why they chose it to accompany the dish, rather than just placing it down and leaving. Finally, I greeted the chef at the counter as we were leaving, but he just glanced up and didn't say anything, probably because he was busy. I remember he did the same thing the last time I came. I don't expect him to see us out, but I would have appreciated a word or two in response to my 'thank you' and 'it was delicious.'

We celebrated my husband's 30th birthday here. Every single dish was incredibly delicious, truly moving. The chef was also very friendly and approachable, and we both became fans. We will definitely come back here for future celebrations.

We went there for a birthday dinner. The tables were full, but we were able to enjoy a lovely meal at the counter. We ordered a wine pairing, and it was great to be able to enjoy wines that matched each dish at a reasonable price.

I feel so happy with the food at La Finaj! Today, I was invited by a drinking buddy to "La Finaj" in Ginza. I ordered the wine pairing today. 【Amuse-bouche】 The amuse-bouche was: - Uni soup - Potage (two kinds) 【Appetizer】 The appetizers were: - Zwaigani (snow crab) and couscous salad with caviar - Hokkaido abalone and white asparagus combination - Re de Veau (veal) meunière with parasol mushroom sauce (three kinds) 【Fish dish】 - Gotojima Island-producedクエ (クエ is a type of fish) presentation, clam juice nage 【Meat dish】 - Landes-raised squab roast, black truffle aroma 【Dessert】 - Strawberry and hibiscus jelly combination - Grapefruit pudding and honey ice cream 【Petit fours】 【Coffee】 Every dish was delicious, and there were so many courses that it was a very satisfying experience. The food came out at a great pace, so there was hardly any waiting time, and I had a wonderful time!

I visited for lunch. ○ Atmosphere The stylish counter seats created a modern and lovely space with a hint of Japanese ambiance. Chef Takara was friendly and chatted with us during the meal, making for a relaxed experience. ○ Cuisine The dishes were full of concentrated umami, with clear and distinct flavors. The sauces were particularly exceptional, among the best in Tokyo, and brought smiles to our faces. The seafood and meat were perfectly cooked, locking in the umami and delivering a delightful texture. The chef also skillfully incorporated Japanese ingredients like whitefish milt into French cuisine, resulting in truly remarkable dishes. ○ Overall It's rare to find a restaurant in Ginza that offers lunch for under ¥10,000 and serves food of such high quality. I can confidently recommend this exceptional establishment. I plan to visit again during a different season.