Opinions AIDA Paris

Mets japonais de qualités
Nous avons voyagé grace au chef AIDA.
Plats raffinés
Nous reviendrons!

Un chef japonais incroyable pour une cuisine incroyable pour seulement 8 couverts. Se sentir privilégiés.

La maîtrise de l'art culinaire japonais ! Précision, cérémonie, chorégraphie... Un superbe tepanyaki de 8 places !

I love the chef here. He is super nice.
But after trying 50+ Michelin stars, sadly disappointed, I Don’t recommend this place.

The 1st hour here
Had one sesame spinach, shiitake soup and one grilled fish that’s way too salty.
Then finally the main course- A Overcooked lobster with way too much sauce and butter…
Omakase 320… not worth it.

Chef Aida makes the best Japanese omakase cuisine in Paris! The one and only !

#111 in my Parisian Michelin Stars Challenge to try them all under 12 months. Check my bio and follow me for full reviews.

A night that I will remember for ever.
Ok, this review will be highly biased because we had a really wonderful night, an evening that created memories that will stay with me forever.
So why? What’s so interesting here ?
Let’s get rid of the obvious first. It’s a Japanese restaurant doing Omakase (you put your trust in the chef - you have a surprise menu), he’s not the only one and actually, in a way, most Star do that (surprise menu, etc…). This is really Japanese, there’s a French influence, but it’s really a Japanese with a Japanese service and atmosphere. For instance, we were only 8 around the counter. Let me rephrase that. A Michelin star chef cooks for 8 persons a day. 8 happy few. That’s explain why it’s in the high end in terms of pricing. Especially with the ingredients that the chef uses (we had caviar for example). To be completely fair, all the small Japanese one star in Paris are expensive. Does it worth it? In this case yes it does. To complete my « training « , I went with a « nose » (a parfum creator working for the big names in Paris, I wanted to have a exchange with a expert, like I did for interior designer, etc…). To this day we are still speaking about this experience.
So why? What is the champagne ? Indeed, the chef recommended us a great champagne (low dosage 2g/l, perfect for gastronomic dinner). So may be it was the champagne ? It helped but I don’t think so. I think it’s the chef. It’s his personality and charisma. It does transpire in his cuisine. Very grounded, well balanced and ultimately extremely pleasing. We were all so excited that we ended up buying more champagne and toasting to the chef, and to all those alike him that creates memories through their cuisine. To which he answered with great class. Interestingly, he shared a little bit of his own story when asked why France. He said that when he arrived at the airport, more than 20 years ago, he smelled the air and thought « this is it, this is home ». Well, we are all lucky that the air smelled nice that day! ???? Because now we have available a door to Japan and to a very unique Japanese.
A reference. You can go with a friend, business foodie or lover. Doesn’t matter. You’ll travel.
A top tiers one star Japanese experience

J'ai pris du tartare de veau gelé à l'Aida. Un vrai régal.