Takara

Rating: 12
Author: Gault&Millau

75001 PARIS

12/20
Gourmet Restaurant

BOOK

3 PHOTOS

Chef: Yukio Yamakoshi
Cooking: Japanese
Style: With friends

Budget (€)

Indicative price per person (excl. drinks)

28 to 88

Gault&Millau's review 2026

The house remains faithful to a traditional interpretation of Japanese cuisine, centered on fondue, with sukiyaki and shabu-shabu as its tutelary figures. The menu is clear, structured and uncluttered, and takes its message seriously, especially at lunchtime, when certain formulas offer more affordable access to the experience. The products are of high quality, the cuts clean and the cooking mastered. The chawanmushi seduces with its delicacy, the tempura with its lightness, the sashimi with its directness, while the grilled shimofuri highlights the melt-in-the-mouth meat, served without artifice. The presentation remains sober, respectful of the codes, but without any particular aesthetic research. The wood-panelled dining room cultivates a hushed atmosphere, shielded from the gaze of passers-by, but suffers from a lack of intimacy: tables are close together, comfort is simple, and noise and odors are noticeable during busy periods. The service is structured, sometimes irregular, and customer relations take a backseat, favoring the smooth running of the meal over personalized attention. The traditional wine and spirits list plays a supporting and enhancing role, with some fine discoveries.