Tag Archives: Japanese

Restaurant AT in Paris | parisbymouth.com

Restaurant AT

Practical information

Address: 4 rue Cardinal Lemoine, 75005
Nearest transport: Cardinal Lemoine (10), Pont Marie (7)
Hours: Closed Sunday & Monday
Reservations: Book a week or two in advance
Telephone: 01 56 81 94 08
Average price for lunch: 40-59€
Average price for dinner: 60-100€
Style of cuisine: Japanese, Modern French
Website   Facebook

Reviews of interest

Atabula (2014) “Ce que prépare AT est bon. Un repas chez lui est agréable bien que sans intérêt. Il n’y a aucune histoire, aucun héritage ni aucune vision dans les plats proposés. Le menu est un empilement d’assiettes, sérieuses et appliquées, garanties techno-émotionnelles, prêtes à figurer dans le prochain numéro d’el cuaderno Apicius. On ressort d’AT avec un étrange sentiment d’inutilité.”

John Talbott (2014) “Another blow-out experience… we had chichard (a mackerel-like fish) in a cherry-tomato gaspacho with dribs of avocado; some foccacio (much better than it was last time) with olive oil from Seville; and lieu jaune (pollack) with pdt puree and safran – with another slightly more assertive Alsatian wine.”

Le Fooding (2014) “Atsushi Tanaka, of the Pierre Gaganaire school, 34 years old, gets his kicks from reprogramming French gastronomy… definitely one of the most creative tables of 2014.”

Figaroscope (2014) “…imposant l’hypercréatif en même temps que le menu unique, l’addition cinglante et le décor ascétique… pas facile de suivre sauf à verser dans la pédanterie car il arrive que, sous couleur de cérébral, sous couvert d’esthétique, la cuisine n’échappe pas au maniérisme… un chef nippon de plus.”

Photo via Restaurant AT’s website

Gyoza Bar opens new location in Marais

Gyoza Bar 2 (75003) – The Japanese dumpling bar now has a chic second location in the Haut Marais that Paris Bouge declared “tout comme dans l’autre restaurant… Cuisiné par des mains expertes sur un plan de travail tout en ouverture, ce petit chausson rapide en bouche, cuit à la vapeur et grillé d’un côté, se trempe dans une sauce soja-agrume parfaitement relevée.” What is different at this location, however, is flavored angel food cake roll-ups from Pâtisserie Ciel for dessert.

For practical information and additional reviews, read our guide page for Gyoza Bar 2.

Photo by Meg Zimbeck

Rice & Fish

This is no longer included among the favorite 350 addresses that make up Our Guide to Paris Restaurants. We’ve maintained this page so that you can refer to the practical information and other reviews of interest. Feel free to share your own opinion in the comments.

Practical information

Address: 16 & 22 rue Grenata, 75002
Nearest transport: Réaumur-Sébastopol (3,4), Étienne Marcel (4)
Hours: Closed Sunday; Open Monday-Wednesday only for lunch; Open Thursday-Saturday for lunch and dinner
Reservations: Reservations not accepted
Telephone: 01 73 70 46 09 or 01 42 36 63 72

Average price for lunch: 10-19€
Average price for dinner: 20-34€
Style of cuisine: japanese & sushi
Special attributes: standout seafood, breakfast burritos, brunch

Reviews of interest

Sophie Doran (2013) “Rice & Fish Yakimono has appeared in the space that once was Rice & Beans, focusing on grilled meats and fish, with rice and pickle as the name perhaps suggests. All fish is à la marché, sold at market prices, selected by the proprietor himself each morning.”

TimeOut Paris (2013) “Don’t come here for classical sushi, but relax and enjoy the creativity; ‘Krunchy’ maki with prawn tempura and avocado, a Chenille (caterpillar) with avocado and eel, or a Cicciolina (fried calamari, aioli and cucumber). They’re unusual, for sure, but they’re also fresh and moreish.”

Le Fooding (2012) “Au programme, d’extravagants makis roulés par un Américain décomplexé, dont l’imagination sans limites parle à une clientèle écrasante de beauté. L’Hawaïen (côte de porc au miso, ananas, tsukemono, noix de macadamia), le Chenille (avocat, anguille, sauce secrète) ou le Björk (saumon teriyaki, avocat, concombre, poireaux frits) figurent parmi ses audacieuses trouvailles, fraîches et attachantes.”

Emmanuel Rubin (2011) “On y retrouve les recettes classiques de sushi, de maki ou de tempura, mais l’intérêt réside dans les créations originales telles que les makis papaye verte-basilic-dorade ou crabe-daurade-aïoli.”

Meg Zimbeck (2009) “More spectacular was the Sumo roll – an unlikely combination of tempura pumpkin, pumpkin seeds, violet potato, miso and fennel. It packed such a technicolor punch that Futo maki which followed (tofu, avodado, radish, cucumber) seemed wan by comparison.”