Tag Archives: Japanese

Photo courtesy of Etude's Facebook page

Étude

Precise and elegant Franco-Japanese fusion food in a zen setting.

Practical information

Address: 14 rue du Bouquet de Longchamp, 75016
Nearest transport: Iéna (9), Boissière (6)
Hours: Closed Sunday and Monday; Open Tuesday-Friday for dinner and Thursday-Friday for lunch
Reservations: Book a few days in advance
Telephone: 01 45 05 11 41
Average price for lunch: 50-100€
Average price for dinner: 50-100€
Style of cuisine: Modern French, Japanese
Website

Reviews of interest

Emmanuel Rubin (2013) “Langoustines crues, gelée d’oursin, émulsion de pamplemousse: dense.  Magret de canard, sauce cassis: superbe travail de cuisson.  Glace au poivron, coulis de chrysanthème: étonnant.”

Le Fooding (2013) “En appel d’offre : crème de cèleri rave effarante, jaune d’œuf onctueux et maracuja cinglant. Tourteau abyssal, écume amère de pamplemousse et sparassis (champignon crépu). Petite croquette lacrymale, caviar et mélisse habillés de chair de rascasse panée. Magistrale et nue, entre cuite et crue, lotte umamiesque et radis blanc, en bouillon de coques. Garrigue et bosquet, le canard rôti sauce vin rouge mêle son sang aux fraises des bois et au thym.”

Photo by Meg Zimbeck

6036

Subtle, inexpensive Japanese bites from a former chef at Abri. Small plates in a small place with a nice list of natural wines. There are only 14 seats so be prepared to queue.

Practical information

Address: 82 rue Jean Pierre Timbaud, 75011
Nearest transport: Couronnes (2), Parmentier (3)
Hours: Closed Sunday and Monday; Open Tuesday-Thursday for dinner and Friday-Saturday for lunch and dinner
Reservations: Book a day or two in advance. The table d’hôte can also be reserved for a minimum of 10.
Telephone: 01 73 71 38 12
Average price for lunch: 10-19€
Average price for dinner: 20-39€
Style of cuisine: Japanese
Website Facebook

Reviews of interest

Not Drinking Poison in Paris (2014) “6036 bills itself as izakaya, or Japanese bar food, but this is a ruse: it’s actually a modest and sincere gastronomic experience, helmed by chef Haruka Casters, formerly sous-chef at 10ème arrondissement tasting-menu destination Abri.”

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.

toyoviapatriciawells

Toyo

In this sleek little space, Toyomitsu Nakayama (the former personal chef to fashion designer Kenzo) plies his trade in an open kitchen.

Practical information

Address: 17 rue Jules-Chaplain, 75006
Nearest transport: Vavin (4)
Hours: Closed Sunday and Monday
Reservations: Book a week or two in advance
Telephone: 01 43 54 28 03
Average price for lunch: 35-49€
Average price for dinner: 50-99€
Style of cuisine: Modern French, Japanese / sushi, Fusion
Special attributes: prix-fixe, prestige ingredients, standout seafood, good for solo dining

Reviews of interest

Patricia Wells (2011) “The streamlined 35 and 45 euro lunch menus offer just enough choices…He offers tiny rectangles of perfectly cooked merlan (whiting) showered with flakes of salty bottarga (dried, salted mullet or cod)   set upon a bed of giant cepe mushrooms…”

François Simon – Le Figaro (2010) “Sept séquences pour un menu se faufilant dans les saveurs les plus subtiles…L’ensemble fonctionne avec une rare précision.”

François-Régis Gaudry – L’Express (2010) “…dans l’épure claire de ce vestibule blanc et bois, au comptoir de préférence, pour la vue dégagée sur les manoeuvres virevoltantes d’une brigade en plein coup de feu…”
Bruno Verjus (2010) “…la qualité et la précision des grandes tables Tokyoîtes pour une cuisine d’inspiration plutôt française.”

Emmanuel Rubin – Le Figaro (2010) “Une gastronomie émotionnelle, précise…Fragile comme dentelle sur kimono.”

 

 

 

Nanashi restaurant in Paris | parisbymouth.com

Nanashi

Colorful, Japanese-inflected salads, soups, and small plates, as well as a decidedly non-Japanese coffee cream tart, courtesy of a Rose Bakery alum. Three locations, one on the rapidly changing rue du Paradis, the thoroughly bobofied upper Marais, and now in the Bonpoint boutique in the 6th.

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Photo via Ito's Facebook page

Ito

Seasonal Japanese tapas for the style conscious at this immaculate izakaya. Set menus are available for three tapas (€19), four (€25), or ten (€65). A well-stocked bar of Japanese whiskey and saké only adds to the fun.

Practical information

Address: 2 Rue Pierre Fontaine, 75009
Nearest transport: Pigalle (2,12), Saint-Georges (12)
Hours: Closed Sunday; Open Monday-Saturday from 8pm-2am
Reservations: Book a week or two in advance
Telephone: 09 52 91 23 00
E-mail: reservation@itoeats.fr
Website
Average price for dinner: 20-34€
Style of cuisine: Japanese & sushi; small plates & tapas
Special attributes: Japanese whiskey, small plates, market-based cooking, open Monday

Reviews of interest

Aaron Ayscough (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.” 

Mina Soundiram (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.”

Emmanuel Rubin (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.”

A Nous Paris (2013) “Gentil mais dépassé pour le premier, maladroite pour la seconde. Champignons sauté au saké–ah bon?–, aubergines au miso –fondantes et pepsy–, cabillaud teriyaki–trop puissant–, porc à la courge et au basilic–sec…Restent les sakés enivrants, tel le Wandering Poet (13 € le verre), et le spectacle de la salle comme de la rue. Un vrai NipponMaton!”

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 courtesy of Patricia Wells

Restaurant ES

Simplicity reigns here, both in the stark whitewashed room and in the delicate flavors and beautiful presentations of the no-choice Japanese tasting menu. Chef Takayuki Honjo was formerly at L’Astrance, Noma, and and Mugaritz.

Practical information

Address: 91 rue de Grenelle, 75007
Nearest transport: Solférino (12), Rue du Bac (12)
Hours: Open Tuesday-Saturday; Closed Sunday and Monday
Reservations: Book a few days in advance
Telephone: 01 45 51 25 74
Average price for lunch: 50-100€
Average price for dinner: 50-100€
Style of cuisine: japanese & sushi
Special attributes: no-choice menu

Reviews of interest

Franck Pinay-Rabaroust (2014) “Oui, tout est beau, bien cuit, joliment présenté, on sent que le chef aime bien les petits ronds de sauce au milieu de l’assiette… Mais tout cela ne fait pas vraiment une cuisine de l’émotion, une cuisine où l’on sent une franchise qui vous attrape sans vous prévenir, et vous transporte ne serait-ce qu’un petit peu. Le chef maîtrise ses gammes, mais la musique sonne un petit peu faux.”

François Simon (2013) “Bref, si vous aimez un récital au piano d’un surdoué, c’est parfait.”

Thierry Richard (2013) “Ce jeune surdoué de 33 ans y distille une cuisine d’une délicatesse et d’un raffinement impressionnants…un service rigoureux, aucun doute, on tient là l’un des meilleurs gastros, encore secret, de la capitale. Et avec un menu du déjeuner à 55€, l’une des meilleures tables d’affaires de la Rive Gauche.

Patricia Wells (2013) “Taka’s food is beautiful in every sense of the word… One of the best dishes sampled at his table was a roasted guinea fowl (pintade), teamed up with a delicate and colorful green pool of spinach cream, a shower of perfectly cooked autumn girolles (chanterelles), and the tiniest, most flavorful sautéed baby new potatoes, the size of an olive. But the crowning glory came in the way of a soothing hazelnut cream, applied like a palate knife to the plate, a nutty luxury that unified the entire dish. A creation triumphant in its simplicity and clarity of flavors.”

Le Fooding (2013) “Ou, plutôt, dans les assiettes : quatre, huit ou plus, en fonction du menu retenu, pour une démonstration brillante d’un travail d’orfèvre un peu (trop ?) miniature… (Mais qu’on se rassure, le pain de Poujauran et le beurre du Ponclet sont là pour boucher les creux!) Parmi nos souvenirs émus, un topinambour caramélisé au jus de scamorza, un chinchard fumé au bois de pommier, encre de seiche et physalis, un turbot à l’émulsion de crevettes, anis, endives et oseille rose, un suprême de volaille de Bresse, asperge verte et condiment salé œuf et truffe, et les très raffinés desserts de la pâtissière Yukiko Sakka.”

François-Régis Gaudry (2013) “Technique française, brutalisme d’avant-garde et minimalisme japonais. Prometteur…”

Yen

A well-regarded soba specialist in the sixth.

Practical information

Address: 22 rue Saint Benoit, 75006
Nearest transport: Saint Germain des Prés (4)
Hours: Lunch and dinner, Monday-Saturday; closed Sunday
Reservations: book a few days in advance
Telephone: 01 45 44 11 18
Average price for lunch: 20-34€
Average price for dinner: 50-100€
Style of cuisine: Japanese
Special attributes: open Monday

Reviews of interest

Bruno Verjus (2012) “Chez Yen l’on vient se nourrir de calme et de soba. Ces pâtes de sarrasin, chaudes ou froides, fabriquées en vitrine, paradent en majesté…”

Patricia Wells (2011) “…a  Japanese treasure, offering silken tofu that’s as smooth as pudding; feather-light tempura; and deliciously satisfying al dente soba noodles bathed in a fragrant mahogany-toned broth that both fills and satisfies.”

 

Photo by Meg Zimbeck

Rice & Fish

An inexpensive pair of Japanese restaurants (run by an American chef) along rue Grenata. 16 rue Greneta continues to feature innovative maki and sushi, while 22,the space that formerly contained Rice & Beans (R.I.P.), has been transformed into a Japanese grill.

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.”