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Restaurant in a refined setting with a Japanese atmosphere offering inventive dishes.
At the joysticks of this luxurious 5 th arrondissement, you can find the young Japanese leader Atsushi Tanaka. In a refined Japanese ambience, the products are played with an extraordinary culinary agility. For an intimate meal, we recommend the basement which, with its apparent stones and its soft atmosphere, is much warmer than the main room. In the kitchen, the artist revisits French gastronomy in 5 dishes at noon and 9 in the evening. From tasting more than a real menu; The addition seems a bit heavy, but this boy is an amazing magician. It puts the plates all more inventive than the others: asparagus, fir and trout egg, Saint-Jacques, potato and tonka bean, blueberry, Hinoki and chili chili, etc. The bakery is just, unpublished textures, improbable and yet successful marriages. It's nothing to write it, still have to taste…
Members' reviews on RESTAURANT AT
Le chef Franco-Japonais Atsushi Tanaka a notamment fait ses classes avec Pierre Gagnaire. La cuisine est Française mais avec de très nombreuses touches et inspirations Japonaises, et on peut la qualifier de fusion Française et Japonaise. Il n’y a pas de carte, seulement deux menus en 10 ou 15 plats selon l'inspiration du chef.
Quel festival ! Certains des plats sont de véritables chefs d'œuvre, autant visuels que gustatifs, comme l'Araignée de Mer avec ses pétales de carottes décorant le bol, ou la véritable sculpture (peinture ?) qu'est le plat “Camouflage” dissimulant la truite de Banka. Certains des plats nous ont scotché gustativement, comme la Langoustine, ou l’Araignée de Mer: délicats, harmonieux, surprenants, parfaits; nous avons tout aimé voir adoré, jusqu'au dernier dessert, “Pomme / Hojicha / Mochi”, onctueux et avec une parfaite maîtrise du sucré.
Le service est à la mesure: il n’y a pas de serveurs mais uniquement des chefs qui viennent nous présenter les plats et nous parler des parties qu'ils ont réalisées. Cela rend le service à la fois très compétent, intéressant, amical et attentionné. Le restaurant est une petite salle joliment décorée, il a une étoile au Michelin, mais avec une telle cuisine, nous avions l'impression d'être en train de déguster des plats d'un deux étoiles. Nous avons payé 250 Euros par personne avec un accompagnement vin et saké respectivement, eau minérale et thé à la fin du repas. Une magnifique expérience de fusion Français/Japonais. Kudos au chef et à toute l'équipe !
During the 13 courses in the tasting menu, most of the time you will get 3 tiny dishes prepared with the same main elements in a totally different way. Sometimes the staff will ask you to try by the order, sometimes you can just play and mix them as you like.
There are several moments that I felt strongly connected to the emotion and experiences from the chef team. There must be someone in the chef team who loves diving in the sea. The table wares are also part of the food exhibition, they carefully picked every plate and spoon as the canvases, and the dishes are just a glance and a touch of the sea. You can also smell the coldness of the winter, as like you are standing by the cliff and breathing the seaweed under the water, a bit salty together with the algae green and gray blue color.
It’s modern art, within a humble expression. It couldn’t be too much, or too little. But it will bring you to share a journey with the creators again and enjoy tasting the nature.
The chosen vegetables are very alive and full of taste. The combination of sea and land elements shows the passion from the chef team. While I can also feel the ceramics are made in an unrestricted free way other than the food. Running a restaurant in Paris must be very difficult, some dishes are kind of the “Michelin trend” other than the chef’s personality. Such as the beetroot, it’s nicely prepared, especially the candy one is fun, while for me it is “beetroot again?”.
I also saw the staff team is full of young people with different personalities, and they all have sparks in their eyes working here even though it was super busy and quite stressful lunch time.
I would be happy to see if the dishes could be more bold and wild, more passionate and unlimited next time.
P.S. Try the Japanese shoju, it matches all the seafood dishes.