TAKARA

The oldest Japanese restaurant in Paris! Takumi Ashibé and his wife opened this address in 1963, at a time when the Japanese community in Paris reached the 400 people painfully. Pioneers among the pioneers, they saw the birth of the Japanese Paris around Sainte-Anne Street. His son Isao took over the plateaus, retaining the know-how and the déco of father slightly revisited. The staff were very friendly and helpful. Takara's great specialty is nabe: a lot of vegetables and fish in a broth to reduce and load all these flavours, so that a food tempered at the beginning and at the end will not have the same taste. The nabemono is a great, friendly dish. The broth pot is placed in the centre of the table and the guests cook their ingredients. In the suki suki, once all the ingredients consumed are eaten, the udon (thick wheat noodles) is eaten in this fragrant broth, which gives it a very special taste. At Takara, the chef puts bouchots mussels into miso broth before introducing meat (finely émincée pig poitrine), crustaceans (especially shrimp), vegetables and fish. The French who want to start the Japanese pots can start with the sukiyaki, a very popular fondue in Japan of fine slices of beef, vegetables and tofu plunged into a soy broth, soft sake and sugar and each bite is then dipped into a raw egg. They can also appreciate the finer taste of shabu-shabu: Added to the ingredients of the sukiyaki of hardened noodles at the last moment in broth, and you use serrano vinaigre sauces and sesame gomadare. This delicious name makes reference to the boiling of water when it comes to the different ingredients. All this is excellent but expensive.