Chef Taku Sekine has already earned a big reputation at Dersou and together with Florent Ciccoli (of Jones and Café du Coin), have transformed a nondescript neighborhood Chinese restaurant with a bright-red façade into one of the most hyped canteen-style dining rooms in Paris. In a bright and uncluttered room (think white walls, wooden floors, high tables and discreet light fixtures), dine on a menu of Asia meets Parisian bistronomie dishes, including sea snails in a bouillon made with Chinese rice wine, bao buns filled with pork and steak tartare with tamarind sauce. Open Wednesday to Sunday for dinner, from Thursday to Sunday for lunch.
Contemporary fusion cuisine
Tartare of beef with tamarind; scallops with yuzu; chicken Taiwanese style with hot sauce and Iberian pig Katsu with special sauce.