Atsushi Tanaka sur Paris

They honestly deserve another star. Ate here half a year ago and I still cannot stop thinking about it. There are so many restaurants in Paris that are great but they stay quite traditional. We loved A.T. because they were a young staff not afraid of pushing boundaries, trying new things - experimenting, and getting it right (the last part is admittedly the hardest). Can't wait to go back.

A.T. Has quickly jumped to the top of my list for exquisite Japanese - French inspired food in Paris. The restaurant decor is very taken back to leave room for the great presentation and food quality. We enjoyed their tasting menu for dinner and every course had its own wow factor. We did one pairing and enjoyed a few alcohol free cocktails - which I would highly recommend for anyone even if they enjoy alcohol. Highly recommend to get a spot!

A dinner of very high gastronomy offered by the chef of Japanese origin who really knows how to take us on a journey. The menu is built in an omakase spirit, also with influences from great French gastronomy. A few dishes are particularly impactful and linger in the memory for a long time - notably oyster / sorrel / lovage and spider crab / carrot / tonka. The food and wine pairing was also particularly fair and interesting. A round of applause to the whole team !

The big menu Just excellent and ultimately very generous Definitely deserves more than a Michelin macaron compared to others I highly recommend

Délicieux, l'accord mets vins était parfait. C'était une explosion de saveur en bouche à chaque plat. It was really delicious. It was a wine-optional course, and I was pleased with the choice of wine that perfectly matched each dish.

Amazing experience. Absolutely divine dishes, very original and numerous (for even more discoveries). Perfect room service, available and friendly. Without being a gastro critic, but having already visited around ten starred restaurants, AT would undoubtedly deserve a second star. Thank you for this wonderful moment!

It was a very nice and special experience, I would love to book another meal here in a different season to see how many surprises I will get from the chef. During the 13 courses in the tasting menu, most of the time you will get 3 tiny dishes prepared with the same main elements in a totally different way. Sometimes the staff will ask you to try by the order, sometimes you can just play and mix them as you like. There are several moments that I felt strongly connected to the emotion and experiences from the chef team. There must be someone in the chef team who loves diving in the sea. The table wares are also part of the food exhibition, they carefully picked every plate and spoon as the canvases, and the dishes are just a glance and a touch of the sea. You can also smell the coldness of the winter, as like you are standing by the cliff and breathing the seaweed under the water, a bit salty together with the algae green and gray blue color. It’s modern art, within a humble expression. It couldn’t be too much, or too little. But it will bring you to share a journey with the creators again and enjoy tasting the nature. The chosen vegetables are very alive and full of taste. The combination of sea and land elements shows the passion from the chef team. While I can also feel the ceramics are made in an unrestricted free way other than the food. Running a restaurant in Paris must be very difficult, some dishes are kind of the “Michelin trend” other than the chef’s personality. Such as the beetroot, it’s nicely prepared, especially the candy one is fun, while for me it is “beetroot again?”. I also saw the staff team is full of young people with different personalities, and they all have sparks in their eyes working here even though it was super busy and quite stressful lunch time. I would be happy to see if the dishes could be more bold and wild, more passionate and unlimited next time. P.S. Try the Japanese shoju, it matches all the seafood dishes.

we had such a pleasant evening spent here :) everything was to our liking and we wouldn’t hesitate to come back to try it all again. loved the more casual ambiance too.

The dishes are little visual and taste masterpieces! The Franco-Japanese chef Atsushi Tanaka studied with Pierre Gagnaire. The cuisine is French but with many Japanese touches and inspirations, and we can describe it as a French and Japanese fusion. There is no menu, only two 10 or 15 course menus depending on the chef's inspiration. What a festival! Some of the dishes are true masterpieces, both visual and gustatory, like the Sea Spider with its carrot petals decorating the bowl, or the real sculpture (painting?) that is the “Camouflage” dish hiding the trout from Banka. Some of the dishes amazed us taste-wise, like the Langoustine, or the Spiderfish: delicate, harmonious, surprising, perfect; we loved or loved everything, right down to the last dessert, “Apple / Hojicha / Mochi”, creamy and with perfect control of the sweet. The service is commensurate: there are no waiters but only chefs who come to present the dishes to us and talk to us about the parts they have made. This makes the service very competent, interesting, friendly and attentive. The restaurant is a small, nicely decorated room, it has one Michelin star, but with such cuisine, we felt like we were enjoying two-star dishes. We paid 250 Euros per person with an accompaniment of wine and sake respectively, mineral water and tea at the end of the meal. A magnificent French/Japanese fusion experience. Kudos to the chef and the whole team!

Tried Michelin one star restaurants across Europe, this is the best! We took the short lunch menu (7 courses) and we regretted not going for the full tasting menu! Will definitely come back.