CONTENTS
About Chez Inno
Concept
Chez Inno is a legendary establishment that has continued to lead the world of classic French cuisine in Japan.
While faithfully preserving the traditions of authentic French gastronomy, it has earned the admiration of gourmets as a one-of-a-kind restaurant that also embraces contemporary sensibilities.
At the core of Chez Inno lies the philosophy of preserving and evolving authentic French cuisine.
Centering on rich sauces and masterful cuisson, the restaurant subtly incorporates seasonal ingredients and elements of Japanese taste, creating dishes that combine depth and delicacy.
It is truly the embodiment of “the classic of today.”
Founder: Chef Akira Inoue
Chef Akira Inoue, who founded Chez Inno in 1984, is one of the pioneers who firmly established authentic French cuisine in Japan.
After training at the three-Michelin-starred Troisgros in France, he returned to Japan and distinguished himself at establishments such as Shiseido Parlour.
Guided by his belief that “cooking is the work of a craftsman,” he mastered the art of refined sauces and architecturally composed plates, creating numerous specialties such as lamb in puff pastry and prawns wrapped in kadaif.
His dishes are not “artworks” but the ultimate in classics, to be experienced with all five senses.
Current Executive Chef: Junji Koga
Born in Saga Prefecture, Executive Chef Junji Koga now leads Chez Inno.
Having long served as Chef Inoue’s right-hand man in the kitchen, he not only safeguards the restaurant’s traditions but also deftly incorporates lightness and modernity, expressing an “evolved classic” that resonates with today’s dining scene.
While being one of the people who most deeply carries forward Inoue’s culinary philosophy, he also weaves in dishes that bring pleasant surprises, making him a bridge between history and innovation.
Chef de Cuisine: Junya Teshima
Overseeing the day-to-day operations is Chef Junya Teshima.
With a deft hand at precise cuisson and seasonal expression, he works alongside Chef Koga as a central figure in both upholding and advancing the traditions of Chez Inno.
Guided by the ethos of “valuing tradition while always engaging with today’s ingredients,” he approaches each plate with sincerity—delivering not only what guests expect but often surpassing it with delight and emotion.
Restaurant Accolades
Located in Kyobashi, Tokyo, Chez Inno is one of Japan’s most celebrated grand maisons, steadfastly preserving the traditions of French cuisine while continuously evolving with the times.
Its reputation is supported by numerous domestic and international accolades.
For example, it has long held one Michelin star in the Michelin Guide Tokyo, a testament to its unwavering dedication to classic French cuisine—rich yet delicate.
In addition, it was awarded Gold in the Tabelog Restaurant Awards 2025—an honor that recognizes not only exceptional taste but also consistent quality, hospitality, and historical contribution.
Reviews often include praise such as “the most moving French meal I’ve had in Tokyo” and “a perfect balance of food and service.”
Signature dishes like the famous Lamb en Croûte “Maria Callas” and prawns wrapped in kadaif embody the classic aesthetic established by Chef Inoue, which continues to thrive today.
Furthermore, with Executive Chef Junji Koga—recognized by Japan’s Ministry of Health, Labour and Welfare as a “Contemporary Master Craftsman”—and Sous Chef Akira Yamada—recipient of the “Tomorrow’s Grand Chef Award” from Gault & Millau Japan—the skill level of the team ensures a consistently impeccable dining experience.
These numerous awards are not merely “records” but a reflection of Chez Inno’s philosophy and conviction in bringing the essence of the classics into the present day.
Dining Prelude
Exterior & Entrance
In a refined corner of Tokyo’s business district, the stately façade of Chez Inno appears as if time itself has paused.
The white stone walls and classic wooden doors leave a striking impression.
Symmetrically placed brass lamps and a menu display plate create an atmosphere of formality, quietly yet unmistakably leading guests into a “special moment.”
Opening the door reveals an entrance with a wooden partition adorned with stained glass and a warm wooden counter.
A tranquil air flows into the space beyond, and your senses immediately understand that this is no ordinary restaurant—a beautiful prologue to the experience ahead.
This graceful introduction truly feels like the “raising of the curtain on a theater of gastronomy,” one of Chez Inno’s many charms.
Dining Space
Passing through the entrance into the main hall, you are greeted by a stately, impeccably arranged classic dining room.
Deep wood tones in the interior and neatly lined tables draped in ivory cloth evoke the atmosphere of a prestigious French restaurant.
The space is never ostentatious; instead, it is a composed setting designed to let the cuisine remain the star.
Soft lighting casts a gentle glow over each plate, naturally lowering the tone of conversation.
Here flows an air that blends “tension and comfort,” something only a long-cherished restaurant can achieve.
Generous spacing between tables allows guests to relax without stiffness.
The staff’s movements are consistently graceful, offering a “service that feels warm within formality” and gently putting you at ease each time you visit.
This is a space crafted for quiet, assured moments—perfect for special occasions—imbued with Chez Inno’s philosophy.
As you take your seat, your eyes are drawn to the pure white plate in the center, discreetly marked with “Chez Inno.”
Its silver edging hints at a refined aesthetic, setting the tone for the series of dishes that will follow, each building upon the last to create a “special moment.”
Heavy silver cutlery and impeccably polished glassware further convey the restaurant’s sincerity toward its cuisine.
Even the small floral arrangement on the table adds a subtle touch of elegance, lending a sense of graceful tension to the quiet moments before the first course arrives.
Menu Presentation
At lunchtime, Chez Inno offers four different courses to suit various budgets and occasions.
On this visit, the choice was the 12,100 yen course—well-balanced in both composition and satisfaction.
The structure was as follows:
- Amuse-bouche
- Today’s Hors d’Oeuvre
- Today’s Soup
- Today’s Fish or Meat Main
- Dessert
- Coffee or Tea
One delightful option: for an additional 3,300 yen, you can substitute the main with Chez Inno’s signature Lamb en Croûte “Maria Callas”.
A dish known to every lover of fine cuisine, and an indulgence well worth ordering—especially on a first visit.
The lineup strikes an ideal balance—authentic French classics enjoyed without stiffness.
Starter Drink
This meal began with a small bottle of Asahi beer, its fine bubbles shimmering.
While Champagne might seem the natural choice to open such a meal, the weekday lunchtime setting called for restraint—yet this beer proved the perfect way to ease the gentle mix of anticipation and composure at the start.
Poured carefully into a Champagne flute, its light bitterness and crisp finish heightened the sense of expectation for the classic French course ahead.
Dishes Enjoyed
Amuse-bouche: New Onion Mousse with Consommé Jelly
Served in a delicate glass, the amuse featured a new onion mousse layered with prosciutto-flavored consommé jelly.
A gentle drizzle of olive oil crowned the dish, the texture appearing irresistibly smooth.
On the palate, the gentle sweetness unique to early-spring onions unfolded gradually, followed by the umami of the consommé jelly and the savory note of prosciutto, which amplified the mousse’s delicacy.
Overall, it was soft and rounded, yet quietly awakened the appetite—a carefully calculated first sip.
The striking red plate and lace doily presentation reinforced its role as the “prologue” to Chez Inno’s course.
Baguette with Buttery Finish
Alongside the opening course came a warm baguette with a fragrant, well-baked crust.
The crust was crisp and deeply baked, while the inside was tender with airy pockets—carrying the comforting aroma of fresh bread and showing no compromise, even in the simplest elements.
It was served with a smooth, lightly salted butter, faintly creamy with a subtle dairy sweetness—perfectly complementing the bread.
The pairing was so complete it felt like a self-contained course in itself.
By this point, there was no doubt—this was quintessential Chez Inno.
Hors d’Oeuvre: Luxurious Terrine Assortment
From the three hors d’oeuvre options, the choice was the Terrine Assortment—three distinct preparations beautifully arranged on one plate.
On the left: Duck and Foie Gras Terrine, its layers of rich, smooth meat accented by a Port wine jelly—classic, yet finely balanced to avoid heaviness.
On the right: Scallop Mousse and Anago (Conger Eel) Terrine, accompanied by a uni (sea urchin) sauce that quietly deepened the oceanic aroma and richness—delicate and elegant in its finish.
In the center: Marinated Salmon with Sautéed Mushrooms, bridging flavors and textures, creating rhythm and depth within the plate.
While appearing entirely classic, subtle modern touches and thoughtful composition shone through—a hors d’oeuvre that reflected Chez Inno’s finesse and mastery.
Soup: Gibier Consommé with Ezo Deer and Duck Bones
For the soup course, the choice was the game consommé.
Made by slowly simmering Ezo deer and duck bones, it was finished with a hint of red wine.
The clear, amber-toned broth delivered an immediate robust depth of wild flavor, followed by the mellow roundness of red wine.
The finish lingered with a gentle acidity and aged complexity.
Balanced rather than aggressive, it expressed the distinct character of game without overpowering, truly worthy of being called a “high-level consommé.”
It served not just as a palate-warmer but as a quiet yet essential pillar of the mid-course.
Main: Signature “Maria Callas”
Lamb, Foie Gras, and Truffle United in Puff Pastry
Chez Inno’s signature “Maria Callas” is a dish everyone should experience at least once.
On this visit, the main was upgraded (+3,300 yen) to finally meet this celebrated creation.
Inside: Lamb fillet, foie gras, truffles from Miranda, and mushroom duxelles, all encased in delicate puff pastry—a pinnacle of French culinary technique.
The golden pastry broke away lightly under the knife, revealing a cross-section of rosy lamb, rich foie gras, and truffle aromas harmonizing in perfect unison.
The meat’s succulence, the richness of foie gras, and the earthy perfume of truffles were all gently enclosed by the pastry.
Served with a classic Périgueux sauce—veal demi-glace enriched with Madeira, Port, and brandy—its depth married seamlessly with the filling.
Here lay the very core of Chez Inno’s deliciousness.
Accompaniments included thinly sliced May Queen potatoes fried in clarified butter, astonishingly light and crisp, adding a pleasant rhythm to the rich main.
Celery root purée and shaved truffle flanked the plate, enhancing both balance and aromatic depth.
This dish quietly yet profoundly reaffirmed the essence of the classic. A wrapped preparation elevated to a memory—dramatic and complete, worthy of the “Maria Callas” name.
Dessert & Finale
Dessert: A Second Wave of Pleasure from the Dessert Wagon
As the lingering flavors of the main course settled, a sumptuous dessert wagon appeared at the table.
Selections included Gâteau Basque with almonds and custard, rich chocolate and pound cakes, a fragrant pistachio tart, and a refreshing aloe compote—each offering a different texture and sweetness profile.
From these, the selections were:
◎Gâteau Basque
◎Aloe Compote
The Gâteau Basque balanced the toasty aroma of almonds with the gentle sweetness of custard. Its baked surface carried an enticing fragrance, while the moist interior spoke to the aesthetic of the classics.
The Aloe Compote offered a pleasant acidity and smooth texture, acting as a counterpoint to the richer main courses and baked goods—a quiet, pure conclusion to the meal.
Even better, the wagon was served with the gracious note of “Please have as much as you like”, allowing guests to enjoy small tastes of anything that caught their eye—another classic touch of hospitality befitting a grand maison.
After-Meal Tea: The Gentle Finish of Lemon Balm
For the after-meal drink, alongside coffee and tea, several herbal teas were offered.
The choice was lemon balm, its soft citrus fragrance wrapping the lingering sweetness of dessert in calm, gentle notes.
Light and soothing, it was the perfect close to a rich, classic course—encouraging a deep breath and allowing each dish to quietly settle in memory.
Enveloped in its aroma, the meal’s progression naturally organized itself in the mind—a serene and refined finale.
Paired with Château Rieussec Sauternes 2006, its golden hue releasing aromas of apricot, honey, and nuts. Each sip offered a luxurious sweetness with depth, the wine’s richness providing a perfect counterpoint to the lightness of tiramisu—an ending full of contentment.
Finally, a cup of fennel herbal tea brought gentle anise freshness and soft sweetness, grounding the body after the layered courses—a quiet, kind note that lingers in memory.
Summary & Impressions
Lunchtime at the classic French restaurant Chez Inno in Kyobashi was a masterclass in “history,” “technique,” and “thoughtfulness” embodied in every plate—a true experience of a great maison’s pride.
From the amuse of new onion mousse to the game consommé, the signature Lamb en Croûte “Maria Callas,” and the dessert wagon, every element was meticulously crafted with no weak points.
The “Maria Callas,” in particular, reaffirmed the depth of the classics and the power of sauce in French cuisine.
Most impressive was the high caliber of the chefs and their dedication to carrying the tradition forward while refining it.
Under Executive Chef Junji Koga, they maintain the core of tradition while adapting to the times—proof of why Chez Inno remains central in Japan’s French dining scene.
Service from the floor staff was warm within formality, enhancing the atmosphere. While there was a moment where the maître d’ felt slightly out of sync with the overall mood, it was a minor note in an otherwise harmonious experience.
Overall, the restaurant exudes the ability and sensibility to convey the aesthetics of the classic in a contemporary form. A place you can trust for both consistency and new inspiration each visit.
Next time, dinner with wine pairings is a must—an experience sure to leave an even deeper mark on the memory.
Reservations & Access
How to Book
Chez Inno accepts real-time reservations up to two months in advance. If your preferred date and time are available online, you can book instantly.
Telephone reservations are also available at TEL: 03-3274-2020.
While no specific cancellation policy is stated on the official site, Ikkyu.com notes that same-day no-shows may incur a 100% charge, so it’s best to handle any changes with care.
Access Information
| Nearest Station & Exit | Time on Foot |
|---|---|
| Tokyo Metro Ginza Line “Kyobashi Station” Exit 5 | 1 min |
| Toei Asakusa Line “Takaracho Station” Exit A5 | 5 min |
| Tokyo Metro Yurakucho Line “Ginza-itchome Station” Exit 7 | 5 min |
| JR “Tokyo Station” Yaesu South Exit | 7 min |
All stations offer excellent access, even in business attire.
Address: Meiji Kyobashi Building 1F, 2-4-16 Kyobashi, Chuo-ku, Tokyo
No on-site or affiliated parking is available—please use nearby coin-operated lots.
Opening Hours & Regular Closures
- Lunch: 11:30 – Last Order 13:30 (Close around 15:00)
- Dinner: 18:00 – Last Order 20:30 (Close around 23:00)
Closed:
- Every Sunday
- Two Mondays per month
- New Year holidays and summer break (check official site for updates)
■ Booking Tips
- Reservations open two months in advance
Available via phone or platforms like Ikkyu.com.
For popular dinners and weekend/celebratory lunches, early booking is recommended. - Course selection can be made on the day
While some platforms allow pre-selection, phone or official bookings generally let you choose on-site.
* The “Maria Callas” can be added within the course (+¥3,300). - Dessert wagon often lunch-only
Dinner usually features plated desserts; for the full wagon experience, lunch is best. - Dress code: smart casual recommended
Though not strictly enforced, shorts or beach sandals are best avoided. Attire should suit the restaurant’s elegance. - Note the cancellation policy
Some booking sites specify a 100% charge for same-day cancellations. Always notify changes as early as possible.
■ Additional Notes
- Children: Generally from junior high school age and up, preserving the quiet ambiance.
- Private Rooms: None available; all seating is in the main hall, though tables are well spaced for privacy.
- Payment: Major credit cards accepted; cash also accepted. A 10% service charge applies.
- Dietary Restrictions: Allergies and dislikes can be noted at booking; adjustments made where possible, so it’s best to specify clearly in advance.
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