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Japanese restaurant offering excellent makis and tempuras in Paris.
For more than years, Swan, the chef trained in Japan, has been doing his show continuously! And the public is still there, in total overheating… Behind his counter, where places are scarce and expensive, he plays a knife like a circus artist. It cut, cut, slice with such dexterity that you're amazed. It features excellent makis, shrimp tempura or oeufs volants eggs, eel sushi accompanied by a caramélisée sauce, but above all we have to dare some of its specialities not everywhere, including nattô (fermented soy seeds) and sunomono (vinaigrés dishes) or strawberry sashimi.
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