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Ken Yamamoto
Modern Japanese
A midnight-blue façade on a quiet residential street in the 16th hides this intimate modern Japanese restaurant, where the tableware, heavy meat knives and all, gets as much attention as the plate. The chef weaves Japanese ingredients into a broadly French framework: miso saikyo with foie gras, yuzu in a white wine sauce. One set menu in the evening keeps things focused, with a little more flexibility at lunch.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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