With a charmingly vintage (read retro) decor, this ten-table hip restaurant offers seasonal cuisine infused with Japanese influences that celebrate small organic producers. The constantly evolving menu changes according to Inazawa's mindset and includes dishes such as monkfish liver marinated in sake, veal tataki with tomato sauce and mandolined radish and mackerel ceviche with yuzu. Served alongside a selection of natural wines by wine expert Benoit Simon (Septime).
Closed Saturday and Sunday.
Gastro bisto dining, curious cuisine
Monkfish liver marinated in sake with grated daikon radish, served with a dashi broth; veal tataki with tomato sauce and mandolined radish; mackerel ceviche seasoned with yuzu and served with a sweet potato purée and whole fried red mullet with roasted vegetables.