The story
Chef Ryuya Ono’s Magma is a restaurant in the 11th arrondissement of Paris that earned a Michelin Recommended accolade for its refined, evolving cuisine. The kitchen is built on a precise fusion: the foundations of French gastronomy executed with a Japanese sensibility for ingredient quality and technique.
Ono, originally from Yamaguchi Prefecture in Japan, honed his craft in prestigious Parisian kitchens. He worked as a sous-chef with Bruno Verjus at Table (two Michelin stars) and alongside Sota Atsumi at Maison. At Magma, he has developed his own culinary language—a streamlined, daily-changing menu where every product has its place, without decoration for its own sake. His approach is theatrical but spare: local, seasonal ingredients are the protagonists, and the chef reveals their full range of aromas and flavours through a “play of chiaroscuro.”
The menu, which changes daily based on market arrivals and the chef’s inspiration, focuses on seafood and poultry, with selections of blue lobster, line-caught meagre fish, monkfish, sweetbreads, and aged beef. Examples from recent menus show dishes like Japanese eggplant with shiso and fermented tomato, monkfish with hay sauce and porcini mushrooms, and lamb with sweet pepper, cockles, and blueberries. A corn Saint-Honoré with caramel-soy ice cream is a signature finish. Ono does not write fixed recipes, allowing him to adapt with agility to the best produce available.
The wine cellar is curated to match this philosophy, with a focus on natural bottles from both French and international terroirs, alongside a dedicated sake pairing. Lunch service offers a three-course menu, while the evening carte blanche tasting menus extend to six or nine courses.
At Magma, Ono practices a modern cuisine that is both grounded in classical French technique and enlivened by a precise, Japanese commitment to quality. The result is a restaurant characterised by freshness, creativity, and a quiet confidence.
Recognition
Ambience
Details
Location
