Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Yannick Alléno gives up burgers and opens a Japanese restaurant in Beaupassage

Yannick Alléno gives up burgers and opens a Japanese restaurant in Beaupassage

Mathilde Bourge | 12/2/24, 3:56 PM
Disable your adblocker

Yannick Alléno inaugurates Izakaya Dassai, a new Japanese restaurant in the Beaupassage district of Paris, replacing his former Père & Fils, Burger par Alléno.

After burgers, it's time for Japanese flavors: sashimi, tataki and ramen. Yannick Alléno, famous chef of the Pavillon Ledoyen (5 toques), has transformed his former restaurant Père & Fils, Burger par Alléno, located in the Beaupassage district of Paris, into a new address dedicated to Japanese gastronomy.

An emotional transition

The burger restaurant, due to open in 2021, was the brainchild of Antoine Alléno, son of the chef who tragically died in May 2022 in a hit-and-run accident. After this painful period, the space briefly hosted an ephemeral table called Moët in Paris by Allénos last summer. In November 2024, this location will be revived with the opening of Izakaya Dassai, a Japanese table with a convivial spirit.

Yannick Alléno, who has been passionate about Japanese culture for more than three decades, wants to offer an immersion in the richness of traditional Japanese cuisine, in the spirit of izakayas, those convivial places typical of Japan.

The best of Japanese cuisine

The menu features emblematic dishes such as yellowtail sashimi with ponzu sauce (€15), beef tataki mitataki with shiso and egg yolk confit (€18), or the famous Kara-age fried chicken with daikon (€14). For ramen lovers, there's a light version, with poultry consommé and soy-marinated perfect egg (€17). Other specialties include Teriyaki chicken skewered with binchotan (€14) and crisply fried pork katsudon (€18).

For the curious, lesser-known dishes are also on the menu: Oyakodon, usually made with chicken and eggs, is revisited with thin slices of trout and fish roe (€19). Tsukemono, a crunchy blend of seasonal vegetable pickles (€14), and Black Cod, fish marinated in miso and sake using ancestral methods (€32), will delight fans of Japanese culinary traditions.

A tasting menu is available at €69, accompanied by carefully selected sakes from the Dassai house.

Practical info :

  • Izakaya Dassai, Beaupassage, 53-57 rue de Grenelle, 75007 Paris
  • Open Tuesday to Saturday, 12 noon to 2.30pm and 7pm to 10.30pm, and Sunday, 12 noon to 3pm.
  • For reservations, call 01 84 74 21 21.
Disable your adblocker

These news might interest you

Frédéric Panaïotis, cellar master at Ruinart, dies aged 60
News & Events
Frédéric Panaïotis, cellar master at Ruinart, dies aged 60
Frédéric Panaïotis, head of the Ruinart cellars, died suddenly on Sunday June 15, 2025. The wine world pays tribute to him.
Where to eat seafood in Brittany? 7 places to enjoy it
Tables & Chefs
Where to eat seafood in Brittany? 7 places to enjoy it
Oyster platters, seafood platters and crab platters... Here are seven Breton addresses where seafood is king!
jfjei fdujezio ej jez ikà rer d
News & Events
jfjei fdujezio ej jez ikà rer d
jfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer d jfjei fdujezio ej jez ikà rer d jfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer dbdjbcdjockdpd
Hugo Souchet, Gault&Millau d'Or 2025 de la Nouvelle-Aquitaine: a loyal relay
News & Events
Hugo Souchet, Gault&Millau d'Or 2025 de la Nouvelle-Aquitaine: a loyal relay
Crowned Gault&Millau d'Or 2025 Nouvelle-Aquitaine on June 16 at Château Lafitte d'Yvrac, Hugo Souchet, chef at Prés d'Eugénie in Eugénie-les-Bains, perpetuates the Michel Guérard spirit while imposing his own élan.
Alexandre Mazzia in 5 dishes: emotion rather than perfection
News & Events
Alexandre Mazzia in 5 dishes: emotion rather than perfection
When Alexandre Mazzia talks to us about the dishes that have marked his career, he's talking more about emotions and memories than recipes. Discover the chef's unique world.
Maison Rougié: 150 years of French excellence
News & Events
Maison Rougié: 150 years of French excellence
In Sarlat, in the heart of the Périgord Noir region, one house has embodied the quintessence of French culinary luxury for a century and a half: Rougié. From artisan foie gras to gourmet tables the world over, we take a look back at a family adventure that has become a national icon.
Become Partners