WG MAGAZINE
“A healthy, modern cuisine, typically Japanese but carefully adapted to the Western palate”
With the complicity of Japanese chef Takéo Yamazaki - one of his most loyal collaborators, Joël Robuchon took on the challenge of proposing a healthy, modern cuisine, typically Japanese but carefully adapted to the Western palate. Based on this concept, their collaboration was crowned 15 months later by a star in the Michelin Guide. The open kitchen and sushi bar ensure such a culinary show.
PHOTO © B.TOUILLON
The menu includes a selection of Sushi, Sashimi, Maki and Teppan-Yaki as well as à la carte dishes served with the best saké, Japanese green teas and international wines carefully selected by the sommelier. This 35 seat dining room opens up onto a Japanese-style garden, created by Jacques Messin. The garden designer has worked closely with Didier Gomez to create a transition space between inside and outside, thus creating a harmonious contrast with the city environment surrounding the restaurant. PHOTO © B.TOUILLON
WG April 2018 -
51