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Restaurant japonais 1 étoile à Paris offrant une carte de viandes, de poissons et de crustacés de qualité.
L’un des plus discrets parmi les meilleurs japonais et pourtant le premier étoilé de la cuisine nippone à Paris en 2008. Les amateurs de cuisine raffinée savent que le chef Koji Aida excelle dans les accords mets-vins, et plus précisément des alliances teppanyaki et grands bourgognes. Tartare de veau gelée de punzu, ormeaux grillés et asperges blanches, sushis au bœuf de Kobé, sashimi de bar de ligne avec une sauce à l'ume, rascasse dans un bouillon de bonite séchée, tepanyaki de homard de Bretagne : la carte change tous les jours et la qualité de la viande de bœuf, des poissons et des crustacés est toujours exemplaire. Il faut voir le chef, vêtu de blanc comme pour un cérémonial, faire sauter ses produits d'exception avec dextérité sur sa plaque chauffante ou découper les légumes en mouvement de staccato sur sa planche. Cette expérience, en forme de work in progress, est un must. Attention, il faut réserver car la salle est minuscule : pas plus de 18 couverts.
Avis des membres sur AIDA
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