Anata sur Paris

13/09/2026: Precise and attentive service without being intrusive. You'll participate in a meal orchestrated from start to finish by the chef. The pace between each course/sushi isn't too fast, allowing you to observe the chef's work and interact with him. I would have appreciated a little less tuna, even though it was very high quality. I counted four pieces prepared in different ways: one as a maki, one as tartare, and two as sushi. I would have preferred salmon roe, sea urchin, wild salmon, or shrimp instead. There are many other options available. I had never been to this type of establishment in Japan. It was intimate. For those unfamiliar with Japanese etiquette, come without perfume and remain seated at your table from beginning to end. Don't plan any bathroom breaks or cigarette breaks in the middle of your meal. This way, you'll learn some basic customs practiced in this type of Japanese restaurant.

09/04/2026: A truly beautiful experience at Jin Paris — it was my first time exploring the different textures and profiles of the same fish from around the world. The uni from Iceland was delicious, yet distinctly different from what I’ve had in Japan: equally fresh and creamy, but with its own unique sweetness and texture. The same held true for the toro — all incredibly fresh and delicious, but each cut revealed different densities and layers of taste depending on its origin. The chef’s passion for their craft is evident in every piece, and what made the evening even more special was how kind and attentive they were, personally accommodating my request for sushi without rice with grace and care. It’s rare to find a place where such culinary excellence meets genuine hospitality, and Jin Paris delivers on both effortlessly. This was more than a meal — it was a journey through the global nuances of premium seafood.