Restaurant La FinS

Bold and delicate dishes that make full use of fonds, bouillon and soup stock. Many dishes that appeal directly to the stomach. It is very attractive. Mr. Sugimoto gave a detailed description of food and wine directly, and I was able to see the background of the plate firmly. As a chef of the same age, I am delighted to see a story that would be very useful.

2022-02-08

It is a shop of Keizo Sugimoto who was apprentice in our shop when high school student. I have been thinking of being a cooking genius since I came to apprenticeship. The food is carefully selected from the finest ingredients selected and the wines being paired are the finest. It costs a reasonable price, but I think it is the top among French cuisine in Japan.

2022-02-08

The wine is plentiful and the creative food is great. Japanese food is recommended. It is good for a date

2022-02-08

[Restaurant La FinS] is a reward for myself. These dishes are excellent, and all dishes are for study. It is elegantly furnished and there are private rooms, so why not make it an anniversary date?

2022-02-08

It is located in a lively area, a 3-minute walk from Shimbashi Station, but once you enter the store you will be surrounded by silence. The menu is only for the Omakase course. All ingredients and ingredients are combined with the food, all by the chef's selection. I am very inspired by the way Mr. Sugimoto's approach to work, and every time I visit, I reflect on my attitude towards cooking.

2022-02-08

A quiet restaurant with 10 seats. A young chef with a good sense and momentum, Sugimoto pursues not only the appearance, but also the core of the heart and the delicious French.

2022-02-08

Everything from cooking to setting up to wine to glass is out of specification. There are no such shops anywhere in the world. The best ingredients are simply cooked vigorously and paired with delicious wine. Recently, the number of shops that are popular and wine pairing is increasing, but it is interesting but delicious in the first place? There are many things to match wine. First of all, it is a great premise that it is delicious. I think so and prepare wine, but Sugimoto chef's selection is an order of magnitude wrong. It seems like a taste of umami and umami, but it melts in the body. Please experience it!

2022-02-08

We are looking forward to seeing how to combine wine with the dishes that a chef like a scholar is particular about. Although it is French cuisine, there are also playful menus such as "Bisque Ramen".

2022-02-08