Hakuba

The story

Hakuba Paris – Kaiseki and Sushi at Cheval Blanc, a Michelin-Starred Japanese Refuge

A Ritualised Japanese Immersion

Hakuba, the Japanese restaurant within Cheval Blanc Paris, is an exercise in precision and serenity. Awarded a Michelin star, it is the result of a collaboration between chefs Arnaud Donckele, Takuya Watanabe, and pastry chef Maxime Frédéric. The restaurant is dedicated to the art of kaiseki-sushi, where Japanese culinary traditions meet the finest produce from French and Atlantic coasts. The experience is conceived as a journey – an initiation into a ritualised, sincere version of Japan.

The Art of Kaiseki-Sushi

The kitchen follows the kaiseki philosophy: a celebration of nature and seasons. Chef Donckele, known for his mastery of sauces, works to heighten flavours and create rhythm throughout the meal. Bouillons and dashis precede a succession of textures and ingredients – sea bream, cuttlefish, bluefin tuna – each element refined. The menu, titled “Yume”, is priced at €420, with supplements for uni temaki (+€30) and truffle (+€95). The cuisine relies on seafood, soy, gluten, and raw and cooked fish, staying true to chef Watanabe’s culinary culture.

Atmosphere and Setting

The dining room is a contemporary interpretation of Japanese tradition, kept in low light with focused beams that bring texture and relief to the plates – like rays of sun in a clearing. The table setting draws on ancestral craftsmanship; linen napkins tied at the waist become a signature gesture. Silence is part of the experience, inviting guests to savour each course. The notable sake list and selection of teas complete the journey. Open for dinner only, Tuesday through Saturday.