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Japanese restaurant offering a menu of traditional cuisine, seasonal dishes, a house specialty: fish.
From the reception, you will have a feeling of being in the Land of the Rising Sun, despite the Brittany countryside inn style improved with some futuristic design. But the two waitresses do not speak the language from Brittany. They mutter a few phrases in French and we really believe they are so respectful. The chef Isao Ashibe, formerly the chef at Takara, the oldest Japanese restaurant in Paris, pays more attention to the quality and innovations of the carte that offers an assortment of traditional dishes, reinforced by suggestions on the menu board. He often comes to the dining room to explain his dishes in case you have forgotten your dictionary, especially since they change regularly with the seasons and the desires of the chef. The House speciality is fish. You must taste the marinated tuna on a bed of vinegared rice, soy sauce and wasabi, or fondant monkfish liver in "ponzu" sauce and you will be quite surprised. Everything is nicely presented with care and in Japanese style, even the bill.
Members' reviews on HOTARU
窓leine.