Ito

Ito Restaurant in Paris | Paris By Mouth

Practical information

Address: 4 rue Pierre Fontaine, 75009
Nearest transport: Pigalle (2,12), Saint-Georges (12)
Hours: Closed Sunday; Open Monday-Saturday from 8pm-1am
Reservations: Book a week or two in advance
Telephone: 09 52 91 23 00
E-mail: reservation@itoeats.fr
Average price for dinner: 20-39€
Style of cuisine: Japanese & sushi; small plates & tapas
Website   Facebook

Reviews of interest

Not Drinking Poison in Paris (2014) “An innocuous wine list, poor décor, or timid, business-plan cuisine, what marred the meal at Ito was a particularly bad case of the poor communication endemic to the service-client relationship in France. Ito’s menu, for instance, is a model of confusion.” 

L’Express (2014) “Boui-boui chic nippon… petites assiettes nipponnes printanières et joliment apprêtées comme les omusubis -sortes de petits onigiris au crabe avec une mayo-miso- ou les aubergines dengaku.”

Forest Collins (2013) “If I can manage to get a few people to come with me I order everything on the menu of ten small plates or so. Why? Because they’re small enough to try several and beautifully presented, but mainly because they are so well done & I’m always surprised that my favorite of the night isn’t what I would have expected given the choices.”

Time Out (2013) “You can expect inventive variations on the usual suspects of Japanese cuisine: cod flavoured with Teriyaki sauce and Amaretto, risotto soaked in saké, cauliflower sliced as fine as rice grains – all delectable. And though they’re sometimes slow to arrive, you can while away the intervening time with a glass of saké or imported whiskey. Tip: don’t come hungry, unless you’re happy to splurge.”

Le Figaro (2013) “œcuméniques! De 19€ (les 3 assiettes) à 65€ (les 10). Entre autres, aubergine denkaku (bien compotée), veau tataki (tranchant), champignon sauté au saké (relevé). Moins convaincant: le risotto et légumes dashi.”

Paris Bouge (2013) “On y sert des boissons alcoolisées et des plats, chauds ou froids, à partager entre amis ou entre collègues, en afterwork. Pas de sushis donc, mais une carte de 10 plats au choix, parmi lesquels l’aubergine denkaku, le cabillaud terriaki à l’amaretto ou le risotto et légumes dashi. On choisit 3, 4 ou 10 assiettes.”

 Photo via Ito’s Facebook page

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