Divided between two levels (a formal dining room and a more traditional shoes-off situation in the subterranean den) in a historic Latin Quarter building, this Franco-Japanese restaurant—helmed by chef Hiroki Yoshitake—seamlessly incorporates culinary elements of both cultures into a menu that is best enjoyed kaiseki-style, by way of a chef-curated tasting. On any given day, the offering can include everything from shrimp tartare to miso-caramelized foie gras to baby corn tempura. The pastry chef, Pierre Hermé-trained Hironobu Fukano, is nothing short of an artist.

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