The story
Sushi B Paris anchors a quiet corner near Place des Victoires, where Chef Masayoshi Hanada practices Japanese cooking across an eight-seat marble bar. Guests watch him arrange each piece with surgical precision, a deliberate pace that honours the freshness of every ingredient. The kitchen relies on established methods rather than modern gimmicks, allowing the natural texture of the fish and the clarity of each seasoning to guide the service. Recognition from Le Fooding reflects this disciplined focus on accuracy and seasonal sourcing, marking the venue as a steady reference point for serious diners.
The fixed tasting menu moves through careful pairings of raw and cooked elements, prioritising the natural texture of the fish over decorative plating. A delicate tofu preparation meets toasted sesame and wasabi before shifting to Breton lobster served alongside wild asparagus and a light soy cream. Amberjack sashimi follows, balanced by Battaglione cucumber and ponzu, while a mixed plate of shrimp, cuttlefish, and shiitake mushrooms introduces earthier notes. Each course arrives with measured timing, ensuring the palate remains clear between selections.
The dining room faces a small square fountain, providing a calm backdrop to the focused energy at the counter. Staff maintain a respectful silence during service, allowing conversation among the eight guests while preserving the monastic quality of the space. Dessert arrives late in the sequence, featuring rice ice cream with whole strawberries and a light Japanese lemon cream finished with sake, complemented by a curated list of wines and sakés. The experience closes gently, leaving little room for distraction.
Recognition
Ambience
