#005 Chez InnoA Beloved French Restaurant

‘Braised Filet of Sole with “Albert” Sauce’ is Chez Inno’s interpretation of a classic specialty dating back to the early 1900s at Maxim’s in Paris, where the restaurant’s founder, Mr. Inoue, once trained. Though simple in appearance, the dish delivers a complex and assertive flavor profile. Paired with La Grande Année, the two create the perfect balance with their respective depths and umami resonating harmoniously. While French dining is often associated with set courses, Chez Inno’s true strength lies in its extensive à la carte offering. Ingredient selection, preparation, and execution require considerable effort, yet the commitment to à la carte dining is profoundly rooted in the philosophy.

“Over the years, many guests come to us specifically saying, ‘This is what I want to eat at Chez Inno,’” says President Ito. “If they were unable to enjoy that dish because it wasn’t part of a course, it would be disappointing. To preserve the joy of the dining experience, we ensure that our signature dishes are always available on our broad selection of à la carte menus. Creating an experience that encourages guests to return through the unified efforts of both kitchen and service is what we believe true ‘transmission’ of tradition means.”

The Royal Road of French Cuisine,
Passed Down at Chez Inno

Many long-standing guests describe a sense of nostalgia in the flavors they encounter at Chez Inno. The defining reason is the unwavering, timeless taste. Successive chefs have all echoed the same sentiment: “We are a restaurant defined by our sauces.” Classical, traditional, and orthodox, Chez Inno continues to preserve a style of French cuisine that has become increasingly rare worldwide. There are legendary anecdotes surrounding the sheer quantities of alcohol used in the sauces. For braised dishes, wine is poured in like water.

During a visit to Wakayama for a fair, Chef Tejima, who had intern experince at Chez Inno, anticipated heavy usage and prepared 50 bottles of Cognac. Astonishingly, Executive Chef Koga used them all within just two days. Such dedication results in sauces of remarkable depth, grounded firmly in the immutable principles cultivated over centuries of French culinary history. Bollinger shares this same philosophy. Since its founding, the Maison has codified its timeless approach in the Bollinger Charter, preserving what must never be changed. Even before experiencing the pairing, the natural affinity between the two is evident.

Bollinger and I …

With interiors inspired by the grandeur of the Paris Opéra and subtle references to Noh (Japanese performing art) theatre, Chez Inno is designed as a stage—one where guests themselves become the leading actors. Despite multiple renovations, the original chairs have been carefully reupholstered and preserved, and the iconic stained-glass motif remains an essential element of the space. These gestures reflect respect for heritage and cherishment for nostalgia—qualities that President Ito also recognises in Champagne Bollinger.
“What can be said of every Bollinger cuvée is that it pairs beautifully with anything, at any time,” says President Ito. “There is a classic style of pairing where one bottle of Champagne can accompany an entire meal, and Bollinger truly embodies that. It remains faithful to what Champagne should never abandon. But, just because it is always delicious doesn’t mean it can be enjoyed anywhere. This Champagne deserves an artistic setting and exceptional cuisine to truly shine.”