The Porte Quinze has given way to this well-intentioned Japanese izakaya, which aims to combine Japanese and French cultures. The place takes up all the codes of the genre, with its open kitchen and small bistro spirit. The plates are by Yuichiro Atsumi, part of a seasonal omakase menu; this time, a perfect egg, soy sauce, puffed rice and dashi, sweet potato and onion fritters, marinated pork, ramen with Japanese curry spices in a revisited Bolognese style, fermented sake paste and yuzu liqueur. A small selection of sakes to discover.
Yuichiro Atsumi Chef
