MISS KO

A scenography of 500 m² that makes us hesitate between chic bazaar and kitsch bazaar, designed by Philippe Starck, accompanied, among others, by Claude Louzon of Paradis du Fruit and Jean-Philippe Bourdon of the taratata show. On the programme, a mural fresco of David Rocheline, TV screens that broadcast channels of improbable Asian information, a large table d'hôte, a deafening music and at the back of the restaurant, you have distinctive impression of being in Japan. And what about Miss ko? The mixed menu, made up by three chefs under the management of Frédéric Monot, is the meeting point between Europe and Asia. Between sushi, sashimis, bibimbap, bao burger, yakitori, spring rolls, ceviche or bo bun, you will make a little culinary journey in Asia. As well as the Kohaï plateau, 20 rooms "salmon & vegetables" with rolls, sushi, sashimis deliciously prepared and presented. But lovers of more creative Japanese cuisine will probably prefer rock'n'roll sushi like the salmon-based Samurai Rainbow, avocado and mango, the Dragon Tempura, shashimi with spicy tuna tartar, or Kiiro-Minto, red tuna, pineapple, fresh mint, Thai basil, Romaine, pineapple coulis, sweet chili sauce. However, there's one downside: the hostesses at the entrance that play the card of top models than efficiency, take patience if you have not reserved because they will make you understand that the it will be long… The hungry and those who don't like fashion will leave at first contact. It is a pity that the quality of the dishes is no longer synonymous with the quality of the service.