The story
Named after a celebrated painter from the Roaring Twenties, Foujita Paris serves refined Japanese cuisine near Rue Saint Roch. Pale walls contrast with dark wood paneling while small ceramic bowls line the shelves along the perimeter. Traditional seating awaits guests at the rear, leaving the front space entirely reserved for counter dining. Regulars return through the years because the layout honors the rhythm of the kitchen rather than chasing trends.
The head chef remains visible throughout service, eyebrows furrowed in concentration as he handles the day’s catch. Fresh seafood arrives daily and receives immediate attention on the wooden cutting surface. Slicing requires exact pressure and calibrated angles to preserve delicate textures. This disciplined approach defines the Japanese cooking style practiced inside.
Assorted sashimi features salmon, tuna, mackerel, sea bream, and octopus arranged with minimal garnish. Eel temaki follows, brushed with a balanced unagi reduction of mirin, soy sauce, sake, and sugar. Matcha pairs naturally with azuki bean ice cream to conclude the progression. Le Fooding lists this spot among the capital’s oldest establishments precisely because these Japanese cooking techniques arrive consistently refined.
Recognition
