The story
Haikara Deep Fried in Paris delivers a focused approach to Japanese cooking, centered on precision heat management. Sho Miyashita and Jérémy Mégaly built their kitchen around a single discipline. They treat every ingredient like a candidate for accurate temperature control. Le Fooding recently praised their method, observing how the duo handles the fryer with calculated intensity.
Triangular blocks of fried cheese arrive alongside a sharp umeboshi paste to cut through the richness. The chefs apply traditional Japanese fry techniques to layer tempura varieties across sea bream fillets, eggplant, shiso leaves, and forest mushrooms before drizzling sweet soy sauce and bright salmon roe over the top. Thick tonkatsu slices rest beside karaage chicken coated in a glossy mayonnaise glaze. Each bite measures crispness against moisture.
Heavy brutalist walls frame a continuous service counter that guides every guest directly toward the pass. An inked oni motif on the shop window signals the neighborhood’s blend of street energy and focused craft. Patrons watch oil temperatures shift while plates move steadily from the fryer to the table. The layout keeps conversations close and the pace steady.
A simple dessert of poached peach quarters settles into a light fruit jelly after the heavier courses. This clean finish balances the day’s accumulated crunch without introducing competing flavors. The kitchen stops exactly where fullness begins, leaving room for tomorrow’s orders.
Recognition
Ambience
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