The story
On a quiet street in the Latin Quarter, Sola occupies a space where cooking meets contemplation. Chef Kosuke Nabeta runs the kitchen with a calm, precise hand, drawing on his Japanese heritage while working entirely within the Parisian culinary landscape.
The restaurant’s philosophy is quietly stated on its own website: "Nothing is innovative; creating a piece from recovery. It takes on its full meaning when the dish meets the plate." This is not a restaurant that shouts about deconstruction or fusion. Instead, Sola focuses on the moment a composed dish lands in front of the guest – the final, tangible expression of thought and technique.
Japanese cuisine forms the backbone of the menu, but without theatricality. The cooking is clean, seasonal, and deeply respectful of ingredients. A wine pairing is available, curated to complement the subtle, layered flavours of each course.
Sola holds one Michelin star, a recognition that speaks to the consistency and quality of the cooking. The dining room is small and unpretentious, with an air of focused calm. There is no background music, no unnecessary flourish – just the quiet rhythm of service and the precise work being done on the plate.
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High quality cooking
Kosuke Nabeta (ex-Maison du Saké) puts a Japanese twist on the French terroir at this peaceful hideaway near the Seine. In the tradition of omakase (“I’ll leave it up to you”), this talented chef takes lovers of Nipponese escapades on a delicate and sustainable poetic journey. Featured on the set tasting menu the night we went, after a series of amuse-bouches that set the tone (a spinach bubble wrapped up in bonito dashi jelly, sesame crumble, an exuberant Marie Morgane oyster poached in rice vinegar, corn kernel tempura draped in lovage and dry-aged pork belly), came a procession of minimalist offerings plated on untreated wood, volcanic stone and ceramic bowls made by the chef: mackerel maki with buckwheat and trout roe in a kombu corset; imperial shrimp given a red glow from habanero pepper, invigorated by a dashi espuma and shrimp with butternut squash tagliatelle; the chef’s majestic specialty, marinated veal medallion over a balsamic reduction served with shiitake mushrooms perfumed with Sakura wood mist, plus (t)risotto (prepared using sweet black Japanese rice) topped with a creamy truffle espuma; delicate veal chop grilled over charcoal and braised lamb shoulder under a ribbon of ginger-infused beetroot with purple carrot in an intensely flavorful garlic and soy glaze… Before a volcanic dessert featuring magma-like mochi blackened with vegetal charcoal, all tied together by a chickpea cream under an eruption of Chinsuko crumble and a mousse flavored with Japanese spices. // Ninsu
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