The story
In the quiet 7th arrondissement, ES is a serene space dedicated to the cuisine of nature, as imagined by chef Takayuki Honjo. The restaurant, which earned a Michelin star for its high-quality cooking, embodies a philosophy of minimalism and purity.
Honjo's path to opening ES in 2012 passed through some of the world's most influential kitchens: Pascal Barbot's L'Astrance, Shuzo Kishida's Quintessence in Tokyo, Andoni Luis Aduriz's Mugaritz, and René Redzepi's Noma. From each, he absorbed a deep respect for the product and a vision of nature that now defines his own cooking.
His approach is artisanal and manual, seeking to understand each ingredient on its own terms. He composes his plates by associating products, flavors, and colors for a final taste that is pure and delicate. Broths, herbs, and vegetables support the main flavor, magnifying its perfume. The result is a modern cuisine in pursuit of quintessence.
The setting is as considered as the food. Honjo chose the 7th arrondissement for its light stone facades, sense of history, and serene streets. Inside, wood and stone dominate a minimalist space that is white, simple, and elegant. "I like the idea of saying a lot with few things," he notes.
The wine list focuses on the finest terroirs, with a special emphasis on Burgundy. ES offers two menus: the Menu Saison and the Menu ES, both reflecting a seasonal, ingredient-driven philosophy that has earned it a place among Paris's notable restaurants.
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