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Half-Japanese, half-Taiwanese restaurant in Paris offering a superb assortment of raw fish and shellfish.
The girls who hold this tiny restaurant with a mere 10 squares, half Japanese to half Taiwanese, quickly gained reputation thanks to its excellent chirashis. We are greeted by an infusion of liquorice before discovering the menu illustrated by hand drawings. We start with sushi in the fatty liver and kiwi jam. Next place, of course, to chirashi. We came to him and we are not disappointed. It is all in freshness, flavours and texture: warm organic rice surmounted by a superb assortment of raw fish and crustaceans (tuna, smoked salmon, crab meat, Saint-Jacques seized, flying fish eggs, shells) with nori algae, roasted sesame and roasted gables. A completely new and exotic delight…
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