The story
On a quiet stretch of avenue Trudaine, Minore brings a direct, unfussy approach to modern cuisine. The restaurant’s name signals something smaller, more intimate—and the space delivers. Counter dining is central to the experience here, with seats that put you close to the action in the open kitchen. Some reservations are assigned to the counter, so guests should expect that closeness as part of the deal.
The atmosphere is warm and relaxed, with air conditioning for comfort and outdoor seating for the warmer months. Walk-ins are always welcome, and the team encourages guests to “toast & dine” without pretense. The restaurant is wheelchair accessible and can accommodate large groups by phone.
Minore’s recognition by Michelin as a Recommended restaurant in 2026 speaks to the quality of its modern cuisine, though the kitchen lets the food do the talking. The menu changes regularly, and the best approach is to come with an open mind.
Reservations for the 19h00 and 19h30 slots are held for two hours. For tables of six or more, a phone call is the way to book. Whether at the counter or a table, Minore offers a straightforward, well-executed evening in the 9th.
Recognition
Details
History
Back in 2022, the legendary and mysterious chef Katsuaki Okiyama left a crowd of admirers with nowhere to go when he closed Abri, his tiny and immensely popular fine dining joint. He has since joined forces with Hugo Combe (Classique) to cook up this restaurant-mixologist bar combo with lofty ambitions! What should you expect? Stripped-bare walls, oak flooring, a bar filled with cocktail shakers, a kitchen that puts on a show… and on the plates, an acrobatic menu that tightropes between vibrant and dizzying dishes. Consider the following: two sublime bluefin tuna sashimi prepared with samurai-like precision, plated atop sweet onion cream, crushed Bronte pistachios, granny smith apples and pickled green grapes; langoustines dressed in a mijinko (potato and corn starch) breading over a creamy lentil emulsion, crisp lentils and a beetroot condiment; otherworldly cod orbited by a floral Noilly Prat cream and a broccoli condiment, all of which is hidden underneath a smoked kale leaf with land caviar (a Japanese legume); Robuchon-esque duck intensified by a full-bodied vanilla and bitter orange duck jus , paired with a spinach and blue cheese ravioli, plus carrots and turnips as both purée and sautéed veggies; before a dessert combining mango, pineapple and passion fruit coulis, siphoned yuzu, pomelo grapefruit pulp, hazelnuts and meadowsweet ice cream. // Philo Sale-Ami
Location
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