Masaikuta

"Chef Masa Ikuta brings serious classical training honed under Bruno Verjus at Table and Stephane Jego at L'Ami Jean to his own tasting menu restaurant in the 11th arrondissement. The cooking is confidently French-Japanese, moving from sardine churros with Cantabrian anchovy cream to veal brain tempura styled after shirako to a perfectly grilled lamb rack with smoky harissa."

"Sommelier Tom Faucoeur's all-natural wine list is one of the deeper selections in Paris, anchored in the Jura and Burgundy, and his course-by-course pairings are adventurous enough to include a Tunisian wine that traveled to France by sailboat."

"The candlelit room feels intimate and personal—Ikuta was a jazz trumpeter before he became a chef, and the vinyl spinning all evening reflects it. Tasting menus range from 90 to 200, with a 60 weekday lunch option."

Masaikuta operates as a tasting menu restaurant in Paris's 11th arrondissement under chef Masa Ikuta, who trained under Bruno Verjus and Stephane Jego. The menu confidently blends French and Japanese cuisines, featuring dishes like sardine churros with Cantabrian anchovy cream, veal brain tempura, and grilled lamb rack with harissa. Sommelier Tom Faucoeur curates an all-natural wine list emphasizing Jura and Burgundy selections, with adventurous pairings including a Tunisian wine transported by sailboat. The candlelit dining room maintains an intimate atmosphere enhanced by vinyl jazz recordings, reflecting Ikuta's background as a jazz trumpeter. Tasting menus range from €90 to €200, with a €60 weekday lunch option available.

Read at parisbymouth.com