Celebrated table
The story
Wani introduces a quiet Japanese cooking style to Paris, where chef Sugio Yamaguchi transitioned from his earlier venture, Botanique, to manage this compact kitchen. He sources every ingredient through certified organic suppliers and treats each vegetable with precise technique. The menu reflects a lifelong dedication to plant-based preparation, allowing seasonal produce to dictate the daily offerings.
Sunflower seed miso broth arrives steaming alongside roasted shiitake mushrooms, daikon radish, and cabbage, often accompanied by a soy-marinated egg finished with ginger and sesame seeds. Yamaguchi builds a Japanese-inspired layered tart using crisp turnsips, sweet potatoes, and carrots, then dresses the assembly with fresh pesto and thinly sliced kumquat. Pastry chef Chihiro Katsui balances the savory courses with a dense matcha flan and a brioche tartine topped with shaved black truffles and cow’s milk tomme cheese.
Located on Rue Saint-Placide just steps from Le Bon Marché, the dining room accommodates only ten guests across immaculate white walls adorned with delicate botanical illustrations. Sculptural branches arranged by hand frame the service area, creating a calm environment that contrasts with the busy sidewalk outside. This focused approach to Japanese cuisine earned the establishment a listing in Le Fooding for its tranquil atmosphere and meticulous attention to detail.
Recognition
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