Finistère is the westernmost department  of Bretagne. Chef Tomomitsu Oki named his restaurant after this region, where he and his friends burnished their culinary skills in their youth. Duck, lamb and lobster flown in from France are prepared in classic style. Ingredients are judiciously salted, while sauces are suffused with butter and cream for depth and richness. An homage to the traditional flavours of French cuisine.