The story
On the Faubourg-Poissonnière in the 10th arrondissement, JJII brings together three culinary cultures with quiet confidence. Chef Jaewook Hur trained in the classics of French gastronomy under grand chefs, then layers his own Korean roots and the Japanese sensibilities of a country where he once lived. The result is a modern cuisine that feels personal rather than forced — a fusion that respects each tradition without blending them into one note.
Dinner here is a "carte blanche" in several courses, driven by the chef’s daily instincts. The tone is convivial and the kitchen is open, allowing guests to watch the precise assembly of each plate. The restaurant offers a private room and can be privatised for special occasions, and there is outdoor seating when the weather cooperates. Michelin recognised the quality of this address in 2026, awarding it the "Recommended" distinction — a nod to the kitchen's consistent ambition.
No dishes are listed on the website, and the menu changes with the seasons and the chef's mood. What is constant is the promise of a French technique honed over years, invigorated by the fermented, spicy, and umami-laden notes of Korean cooking, and the clean precision of Japanese presentation. JJII describes itself simply as "Asian Fusion Restaurant" and "traditional restaurant," but the cooking is both and neither — it is Hur’s own.
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History
Nothing is wasted, everything is eaten…. Talented chef Hur Jay Wood (the former sous-chef at Brasserie Thoumieux) knows this idiom well, and he didn’t waste any time taking over the reins of Katsu Okiyama’s former Japanese-inspired restaurant Abri. Comfortably installed behind the kitchen bar of this tiny restaurant (rough stone walls, timeworn hardwood floors, school furniture), the Korean chef stitches together dishes that live up to his illustrious predecessor’s reputation. The proof came in the form of a five-course tasting menu the night we went: a warm oyster swimming in some addictive homemade ponzu sauce; an incredibly light cuttlefish and white asparagus tempura duo, served with an umami-rich pecorino-miso dipping sauce; marvelous flame-charred umbrina cooked under the broiler, even better with the sea beans and pickled mussels served alongside it; heavenly flash-seared veal sweetbreads, paired with fairy ring mushrooms and potatoes slow-cooked in jus de viande ; before a sacred union between dark chocolate mousse and yuzu mousse, which had us practically licking the bowl clean… // Alain Cop
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