The story
Uroco Paris brings Chef Yuka Kubo’s refined Japanese cooking to a quiet corner of Montmartre. She relocated just four doors down from her former izakaya, Subaco, expanding into a brighter space that carries the same careful attention to detail. Named for the Japanese term meaning scale, the kitchen builds its identity around precise technique and unadorned ingredients. This steady approach recently secured a listing in Le Fooding’s 2026 guide.
The menu centers on briny tapas and shareable bites designed for quick service. Flash searing highlights the delicate texture of langoustines served alongside a light spicy yuzu mayonnaise. Sake steaming opens razor clams while a coconut milk base supports mango and almond ribbons in the sea bream ceviche. Guests can assemble their own bluefin tuna and avocado temaki or finish with a black sesame crusted red bean mochi.
Vintage lace curtains filter daylight across glossy wood paneling and cool blue painted walls. The compact layout encourages diners to move freely between the bar and the counter seating area. Every surface reflects the chef’s preference for materials that age gracefully rather than relying on temporary decor trends. This grounded environment pairs naturally with the clean Japanese culinary traditions that define the dining room.
Recognition
Instagram