Restaurant La FinS (Shimbashi/Shiodome｜French)

Foie Gras Served Cold Flavored with Triple Oxtail Consomme.

Matured Lean Beef Fillet Steak with a Classic Red Wine Sauce

Pear and Chestnut Composition with a unique texture that will surprise and impress

"Cold foie gras with oxtail and triple consommé"

Jumbo net of frog legs and garlic flan

"Reconstructing fried eggs" using Goyo eggs

Wild grouper from Kyotango, prepared as a pot-au-feu

From Daizen, Hyogo Prefecture, Matsuba crab cannelloni with Italian porcini mushrooms

"Aged red beef fillet steak with classic red wine sauce"

Surprise pheasant boudin blanc with a hint of truffle

Avant-Dessert

Chocolate Decline

Surprised and impressed by the different textures of the "Pear and Chestnut Composition"