Montée

The story

Montée | Chef Takayuki Nameura's French-Japanese Modern Cuisine in Paris 14

A Meeting of French Technique and Japanese Sensibility

In Paris’s 14th arrondissement, Montée is the refined expression of chef-proprietor Takayuki Nameura. Born in Kobe, Japan, Nameura’s early passion for cooking led him to study European, Asian, and Japanese techniques in detail. Fascinated by the work of Joël Robuchon and Alain Ducasse, he moved to France at 26 to immerse himself in French kitchens, training at Le Lisita, Relais de Bracieux, and Maison Chabran.

Before opening in Paris, Nameura first launched Montée in Kobe—a warm, creative restaurant that gave him the confidence to pursue his dream abroad. In 2016, he opened Montée in the 14th, where he continues to refine his vision of modern cuisine.

The Philosophy of the Plate

The guiding principle at Montée is simple: respect for the seasons and nature. Nameura and his team work closely with passionate suppliers to select ingredients of the highest quality. The mission is to create plates that are healthy, creative, and full of emotion—where French technique meets Japanese sensitivity.

This approach is best experienced through the tasting menus. At lunch, guests can choose a 5- or 6-step dégustation, with a choice of fish or meat for the main course. In the evening, the Signature menu unfolds across ten steps, while the Terroir menu offers a seven-step exploration of the season’s finest produce. The chef selects the entire menu, leaving diners free to be surprised by his creations.

A Chef’s Journey, Recognised

Montée’s thoughtful, ingredient-driven cooking has earned a Michelin Recommended award, a testament to the precision and care that defines every dish. The restaurant itself is a calm, understated space—ideal for a long lunch or an evening of discovery. With outdoor seating and a private room available, it suits both intimate dinners and quiet celebrations.

Chef Nameura’s cuisine quietly melts French tradition into a distinctly personal expression of modern cuisine. Montée is a place where technique serves emotion, and every plate tells the story of a chef who crossed continents to find his voice.