Restaurant La FinS

Using foie gras produced in Landes, France, this gem is prepared by bathing foie gras in consomme soup prepared for a richness similar to that of soy sauce before carefully subjecting it to a low flame to soak the flavors right through. The meal is defined by the lingering taste of the consomme after it is finished. The lean meat chosen for this steak specifically for its softness is matured for one to one and a half months before use. The meat is soft, and its strong flavor, which is natural to the meat itself, is sure to satisfy you. Rather than thinking of food from the viewpoint of the customer, I cook by thinking of what I would like to eat, in the hope that, with each dish, my customers can get a taste of the culture and emphasis found in France. Every corner of the restaurant shines with craftsmanship, from the lighting and sofas, which are handmade by the staff, to the highly characteristic wine glasses and Kamachi Toho crockery. I sincerely hope to attract customers who are serious about their food. read more