SHOEI PARIS

Set in the former Yam’Tcha space, SHOEI PARIS is led by Hiroshi Fujii, who draws on a family legacy of sushi mastery dating back to Nagoya in 1951. Partnering with Keiichi Auguste Matsumoto, known for his expertise in sake and tea, Fujii crafts a setting where French produce meets precise Japanese methods.

Preparation unfolds at a timber counter reserved for the seven-course tasting menu, featuring charcoal-grilled eel, bô-zushi, seasonal sashimi, and temaki with Wagyu. The menu highlights include a dashimaki tamago bound with dashi, and delicately balanced nigiri made with fish sourced from Poissonnerie Viot. For dessert, chef Fujii offers a charcoal-grilled fig ice cream and white miso mousse, presented in Japanese ceramics. Matsumoto selects rare sakes and Alsatian wines for pairing, while guests may opt for fewer courses at lunch. SHOEI PARIS favors poised restraint and culinary detail over flash, inviting careful attention to the chef’s craft and the changing seasons.