Fine sashimi, udons prepared according to the rules of the art, sandos like in Tokyo… / The best Japanese restaurants in Paris
Overview of our favorite Parisian tables turned towards Japan.
Neighborhood institutions or newcomers, here are the best Japanese restaurants to know in Paris.
On the ground floor of the Ledoyen Pavilion, L’Abysse is the sushi counter of three-starred chef Yannick Alléno. Entrusting the reins to chef Yasunari Okazaki, everything is done in the Japanese way and in the greatest rules of the art. From the Ike-Jime fishing technique, through the maturation of the fish or the very precise choice of rice, nothing is left to chance by this absolute master of sushi. A know-how combined with the refined techniques of the French chef, who transforms the menu into a real epic of tastes (sweet Almond cream a bit salty, fake shark wing soup, tofu of peas, trout eggs… Then the ultra-fine sashimi, announce the arrival of six sublime sushi, whose recipe evolves according to the arrivals and the moods of the chef). Cherry on the cake ? A host of desserts, each more delicious than the next: airy cheesecake, roasted peaches with matcha, strawberries in a sugar crust with seaweed…
The famous Japanese restaurant on rue de la Sourdière is one of the safe bets when you want to taste top-flight sushi. Led by chef Takuya Watanabe, visitors will find all the classics of the genre: toro sashimi, Japanese curry udon, grilled eel, salmon egg sushi… All accompanied by sake and selected wines. shutter.
Pocket restaurant well known to fans of Japanese raw fish Sushi B has taken up residence near Square Louvois in Paris. Behind the counter, the sushi master Masayoshi Hanada realizes the classics of the genre with great finesse: Ika Nigiri (sushi with cuttlefish), toro tartare with caviar, tempura rolls, plump sashimi… Everything is delicious.
Hidden in a maze of the 15th arrondissement, Chakaiseki Akiysoshi gives the impression of setting foot in Japan without leaving Paris. In a refined decor, 100% Japanese, visitors sit around a light wood counter (or on a large table d’hôtes for the larger tribes). With a bowl of cold Fukuoka green tea as a prelude, the tasting menu currently mixes green asparagus and octopus with miso, amberjack sashimi with ponzu-wasabi jelly, akami tuna and capped cuttlefish of caviar, tofu with beans and ginger in a Japanese broth, charcoal-grilled red mullet, mackerel sushi, crab rice, wagyu, grilled eggplant or a grapefruit blancmange and carrot strawberry cake. All served in delicate ceramics from Kyoto and accompanied by handpicked natural wines.
A favorite project of César Mourot and Paul Dupuy, a duo that constantly travels back and forth to Japan, so keen on Japanese cuisine, Sushi Shunei stretches in length under a beautiful pyramidal vault made by the studios of architects Sala Hars and Vorbot. Leaning on the counter facing chef Shunei Kimura, the culinary ballet evolves according to the desires of the sushi master and the catch of the moment. The only invariable component, endlessly reworked rice, neither too sweet nor too salty, which constitutes the soft bed of this myriad of raw fish.
Led by Arthur Cohen and Olivier Leone (already behind Onii-San), Ojii has just discreetly opened its doors in Paris. In a cozy Japanese decor, with 70s influences, the restaurant owes its menu to chef Yuji “Taku” Mikuriya. Made with the cream of marine products, there are yellowtail sashimi, grilled eel or even Toro ikejime nigiri and Osetra Volzhenka caviar.
Le Bar des Prés
It’s no secret that Cyril Lignac has a weakness for Japanese cuisine. And it is within the walls of its Bar des Prés, well known to the pretty Parisian fauna, that we take full measure of it. Settled at the bar, in a subdued atmosphere, the provided menu makes our eyes soft: goma-ae of green vegetables, Breton lobster, sesame cream; crunchy galette, Madras curry cake, avocado, lime (Instagram star), yellow tail or red tuna sashimi, Chu-Toro sushi, lacquered eel maki, matcha chiffon cake, melted chocolate sauce… The choice quickly becomes difficult. Not to mention that the list of cocktails is not left out with a Tokyo Garden (Hendrick’s gin, shizo, sake, yuzu juice, lychee juice).
Favorite restaurant of Jane Birkin or Hélène Darroze, this Japanese institution on the Left Bank offers both gourmet sushi and soba. These Japanese buckwheat noodles served plain with sesame sauce, duck breast in broth or shrimp fritters.
Led by chef Toyofumi Ôzuru, Ryô (finally) resumes service Rue des Moulins. In a sober decor, climbed on immaculate tiles, visitors share (or not) grilled gyozas, eggplants with miso, marinated eels, sashimi galore, shrimp nigiri or crab californias and chirashis.
Rue du Sabot, this carmine sushi bar has just had a makeover. In a subdued atmosphere, pretty little plates parade on the tables, ranging from the most classic to new recipes specifically designed by the chef. Like the Omakase carte blanche menu, which is reinvented every day, depending on the catch of the day and the seasons. You can find toro tuna, yellowtail or sea bream sushi topped with caviar, salmon egg rolls or california rolls with foie gras. Without forgetting matcha, hazelnut or black sesame mochi, but also cocktails and good vintages to sip.
Mixed chirachis, salmon sashimi, tuna maki or oysters. Both a fishmonger and a Japanese delicatessen, EBISU offers an enticing menu to enjoy on the spot, to take away or have it delivered to Paris.
Led by the sushi master Taku (aka Takuya Watanabe at the origin of the famous restaurant Jin), KAÏTO has just opened its doors rue de Seine in Paris. Designed in the purest Japanese tradition, this new handroll bar, with slim dimensions, recreates the typical atmosphere of the Tokyo fish markets where you have lunch standing up. Leaning on the bar, visitors bite into the different recipes of the moment: red tuna, lean… The only constant is the finesse of the preparation of the rice made from several vinegars, a signature recipe kept secret. At the same time, there are also raw egg and fish tartars, marinated vegetables and even Japanese omelettes.
The work of Romain Taieb (already behind Le Piaf and Bambini and ex Nanashi), the place is organized around a long concrete bar, a minimalist wood and glass structure designed by interior designer Rodolphe Albert ( to whom we also owe the decor of Shabour). Sitting at the table, visitors then discover a short and effective menu where they can directly tick off their desires of the moment. Stars of the menu, the rolls are prepared on the spot, made with very crispy nori seaweed, vinegared rice and come in all possible forms: with salmon, yellowtail, crab (a must), scallops , Toro tuna or lobster. To be eaten by hand, they can also be served with sashimi, edamame or even spicy cucumber salads. Note, a second address stamped DokiDoki has just opened rue Marbeuf in Paris.
Led by Adrien Albou (formerly at the helm of the Garçons Infidèles brand) and chef Lee Cheng (founder of the Plus de Piment group), Hando is this new Japanese counter located a stone’s throw from the Bon Marché. Specializing in handroll, it honors this specialty from Japan which combines rice and raw fish (or vegetables), rolled up in crispy seaweed from the Chūgoku region. To be tasted with bare hands, these rolls are stuffed with salmon, crab, tuna, yellowtail or sea bream. Also on the menu, edamame and crunchy cucumber salads are close to sashimi (including a very good toro). Served in a refined decor inspired by the world of Tadao Andō, the meal ends with mochis from the Toro pastry shop.
Rue de Douai, this slender restaurant dressed in light wood is one of the must-see places to learn about the joys of izakaya cuisine. Announced by voice, a slate in support, the menu of the day evolves according to the desires of the chef. Consisting of small plates to share, you can taste crunchy lotus roots as well as eggplant with miso, fried chicken or even fish tartare with shiso.
With Julien Osade and Yujiro Yagi at the controls, Kanadé immerses its visitors in a Tokyo atmosphere. Installed at the bar, facing the brigade that simmers, cuts, prepares… We let ourselves be tempted by the great Japanese classics impeccably made: tempura eggs, grilled eggplant with miso, bowls of udon, sautéed tofu and avocado, prepared sashimi according to the chef’s wishes… Everything is good. Another good point is the wine list which oscillates between France and Japan with plum wine.
With chef Hideki Endo at the helm (already at the helm of the famous Nobu), Matsuhisa has loved, since its opening, a pretty colorful fauna within the Royal Monceau. Inspired by Japan, but also Latin America, the restaurant declines recipes that have become almost cult in the capital: cubes of crispy rice and spicy salmon, medium-fat tuna tacos, amberjack sashimi with jalapeno and yuzu, Chilean sea bass with Crispy miso… To be enjoyed with carefully selected sake and good vintages. Most? The terrace where you can enjoy the arrival of fine weather.
At the table? We discover the know-how of chefs Julien Chicoisne and Roland Puse, accompanied for cocktails by Aurélien Fleury. With a clear preference for Japanese cuisine (but not only), there is a sushi bar that offers sashimi, california, tataki… But also a menu that mixes gyozas, charcoal yakitori, carpaccio hamachi with avocado and dashi miso, prawns shabu‐shabu style… But also gourmet pastries made by Yann Couvreur.
La Plume Rive Droite
After having opened its doors at the end of October, the Madame Rêve hotel, led by Laurent Taïeb, is inaugurating a new high-perched restaurant this week. Installed on the top floor, the place brings together a green patio, a large bar, but also and above all an anthology of marble tables facing the Saint-Eustache Church. Inspired by Japan and its contemporary cuisine, you can enjoy dashi-spiced avocado croquettes, sea bream sashimi, teriyaki grilled salmon or tempura sole with nori seaweed and tentsuyu sauce. Cherry on the cake? Fine pastries by Pierre Hermé to end on a sweet note.
At the heart of a mansion on rue Debelleyme, OGATA brings together, on 4 floors, all that good Japanese taste does best. Led by Ogata Shinichiro, keen to share the habits and customs of his native country, the place guides its visitors towards the path of sahō or “the art of being” in French. A doctrine whose measure can be grasped over different spaces, each dedicated to a specific know-how. Perched on the top floor, the restaurant run by Watanabe Kazuki brings together local French produce and Japanese recipes. With in particular, at lunchtime, a bento that brings together crunchy vegetables and raw fish, with a sweet final touch of matcha blancmange.
Located on Boulevard Haussmann, this small Japanese restaurant has gone to hide at the back of the Compagnie Française d’Orient et de la Chine shop. Led by the Black Code group (also at the helm of Kinugawa), we find their signature bento made up of sashimi, seaweed salad, grilled meat or fish and salmon-avocado californias.
Rue du Mont Thabor or rue Jean Mermoz, Kinugawa became famous for these delicious bentos as thin as complete. Imagined by chef Koda, there are Yellow Tail fillets topped with chilli, gourmet california rolls with salmon and avocado, a seaweed and cucumber salad or even black cod. All accompanied by green tea with puffed rice or sake.