Restaurant Cuisine by Takao Inazawa

This intimate neo-bistro dishes up Japanese-inspired dishes and intriguing tapas from chef Takao Inazawa (Verre Volé and Benkay).

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.

Ideal For

Gastro bisto dining, curious cuisine

Signature Dishes

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.