The story
In Montmartre, Sushi Shunei occupies a space designed specifically for chef Shunei Kimura by architecture firms Sala Hars and Vorbot. The restaurant is a sushiya that balances Japanese tradition with the creative freedom of Paris. The fundamental rules of edomae sushi are respected here: diners sit at a single, 7-meter-long hinoki counter, facing the chefs. This knot-free counter would be considered exceptional even in Japan. The minimalist, mysterious interior uses pure wood panels and soft ceiling light to create an origami-like atmosphere of timelessness.
Behind the counter work chefs Chizuko Kimura and Takeshi Morooka. Chizuko Kimura, widow of the restaurant's founder, carries on his dream with determination. Alongside her is chef Takeshi Morooka, who brings 30 years of experience in the art of sushi, including a tenure at the prestigious Ginza Onodera and work as an instructor in Japan. Their collaboration earned back the Michelin star originally awarded to Shunei Kimura in 2022, which the restaurant lost after his passing.
The experience unfolds as chefs place nigiri one by one on custom lacquerware made by artisans in Kanazawa, with ceramics carefully sourced from Kyoto. The rice is simple and balanced, supporting fatty tuna that melts in the mouth. Each sushi is accompanied by a selection of sake, cold-infused teas to enhance umami, or organic wines chosen from hundreds of references to pair perfectly with raw fish sourced from the best suppliers.
Sushi Shunei was the dream of Shunei Kimura, who lived in Paris for over forty years. A talented sushiya, he earned his first Michelin star in 2022, just three months before his passing. His wife Chizuko made a promise to keep the restaurant open, and in March 2025, she regained the star, becoming the first female sushi chef in the world to be distinguished by the Michelin Guide. More than a restaurant, Sushi Shunei is an emotion—best experienced in person.
Recognition
Ambience
Details
History
High quality cooking
Located far above sea level, on the steep climb up to Montmartre, this small, elegant wood-clad space lights up a forgotten alley with its virtuous cuisine. Walls and partitions crafted with origami-like precision (folded by the Sala Hars and Vorbot architects) protect the long table and bar behind which master chef Shunei Kimura (ex-Izumi) creates his masterpieces. Here, the omakase menu presents each beast with wild abandon, making them levitate on perfectly cooked rice. In other words, fourteen incredible nigiri served on black lacquered wood: turbot with rich umami notes; bass in a tempest of flavor; sensual pink sea bream; dangerously good amberjack; salmon with mighty omegas; cosmic cuttlefish; thunderous bluefin tuna served plain and marinated in sake and soy sauce; a duo of aristo-fatty toro; mackerel as an ode to the brininess of the sea; a prince charming of a chinchard mackerel; artfully prepared sardine; a torpedo of lacquered eel. Once we’d savored all the sushi, it was time for a miso soup made with shrimp heads and shells, to help the big tuna tartare and chive maki slide down. And to end the meal on a sweet note? Alain Ducasse, who is a loyal customer here, dreamt up a roasted tea ice cream, with a hazelnut and salted plum paste. //
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