Atsushi Tanaka sur Paris

The food was a solid one michelin star. The chef is clearly talented and his technique is superb. What would make it better? One is consistency in seasoning intensity: some dishes were more salted than others. One is to cut some preparations from the 4 to 5 dishes within one course: if it is not excellent, cut it put. The third is a stronger dessert offering. The last dessert I got, peach/verbena, was better suited as a pre-dessert course. My server was great. Finally, the interior: I got 10 mosquito bites during my meal. This was distracting and unpleasant. As a michelin star restaurant, it should have paid greater attention to its cleanliness and environment than this. The lighting plug was hanging right behind my back, sometimes touching my head if I were to sit upright. I get that the interior is Scandinavian, but some upgrades are needed. The lighting from the ceiling was done after the fact, as the dry wall was not patched smoothly. If the restaurant wants to gain another star, investment in interior quality is very much needed.

A decent spot for creative cuisine; some dishes lack balance, others are a tad pretentious. It's not bad, but it's not the best I've had in this style.

Absolutely fantastic! Try Japanese plum wine

A minimalist dining room, a team of passionate chefs—I tried the seven-course lunch menu for €85. There's a real sense of research, technique, and variety in the use of ingredients; it's modern, with unexpected combinations... the pigeon smoked with binchotan and its accompanying condiments was excellent. I would have preferred a crispier skin, if I were being picky. I loved the buttery bread roll; it's a shame there wasn't more bread to help finish off all the delicious butter. A very good selection of white wines.

An excellent culinary experience coupled with efficient and attentive service. Many surprises, much finesse. The dining room is a bit austere? A touch of color wouldn't detract from the quality of the food.

A truly wonderful experience at AT. The menu was personal, precise, and perfectly crafted. Special mentions of the Simmental beef with cassis, the pigeon with wild garlic and black lime, and the meticulously prepared seafood dishes were particularly memorable. The cerise and fig leaf dessert provided an elegant conclusion. The service was discreet, attentive, and perfectly rhythmic. Inventive, just, and memorable cuisine. I had a wonderful time at AT. The menu was delicate and perfectly crafted, reflecting the chef's individuality. I was especially impressed by the Simmental beef with cassis, the pigeon with wild garlic and black lime, and the carefully prepared seafood dishes. The first dessert, featuring cherries and fig leaves, was elegant and fragrant. The service was discreet yet attentive, and the pace of the dishes was pleasant. It was a memorable dining experience, a perfect harmony of creativity and deliciousness. A wonderful experience at AT. The tasting menu was highly personal, precise, and beautifully cohesive. Highlights included the Simmental beef with blackcurrant, the pigeon with wild garlic and black lime, and the delicately prepared seafood courses. The cherry and fig leaf dish opened the dessert sequence with elegance and freshness. Service was discreet, attentive, and perfectly paced. A creative, balanced, and memorable dining experience.

I had such a wonderful time dining at A.T. What I appreciated most was that, despite its Michelin-starred status, the restaurant never felt overly formal or intimidating. The atmosphere was warm, cosy, and welcoming, making it easy to relax and simply enjoy the experience from beginning to end. Every dish was unique, with no repetition throughout the tasting menu. Each course brought something completely different, making me genuinely excited to discover what would come next. The attention to detail extended beyond the food itself to the tableware and cutlery, all of which beautifully complemented the experience. What impressed me the most was the pacing of the meal. Many of the dishes clearly required a great deal of preparation and technical precision, yet every course arrived at exactly the right moment. There was never a sense of waiting. It was clear how thoroughly the kitchen had prepared and how seamlessly the kitchen and service teams worked together to create such a smooth dining experience. The staff were exceptionally knowledgeable and explained every dish with confidence, warmth, and professionalism. Even when a small issue arose during the meal, it was handled immediately and graciously, reflecting the high standard of hospitality throughout the evening. My only minor disappointment was the absence of mignardises to accompany coffee or tea. I always look forward to that final sweet touch at the end of a fine dining experience, so I missed that finishing touch. Overall, the creativity, execution, pacing, atmosphere, and hospitality were outstanding. This is a restaurant I would gladly return to on my next visit to Paris, and I highly recommend it to anyone looking for an original, refined, and truly memorable dining experience.

The food is exceptional. The combinations of flavours are pretty interesting. The mussel dish is definitely the best mussel I have ever had. I wish the pace of service is a bit slower though. One or two dishes is served while I am still enjoying the previous one.

If you love bold flavours and being blown away this isn't for you as I thought that most of what we ate was bland.

Delicious and innovative menu, truly one of the most creative I've experienced after many years of trying Michelin-level restaurants. Every dish was carefully prepared, the staff explaining the preparation and ingredients with enthusiasm and detail. Menu was truly 10/10, I could not think of a single negative. The team delivering and explaining the dishes, and keeping a close eye on the tables were great - friendly and engaging. However, what did impact the experience was the Sommelier. We opted for the wine pairing to go with the testing menu. The Sommelier was kind, explained the wines with a passion but some limitation on how they connect to the dishes. The problem is that on more than one occasion, he was late to bring the wine that was supposed to accompany our dish. In our experience, with a wine pairing, the wine will be poured and explained, and the dishes will come out shortly afterwards. For three of our services, the Sommelier realised we didn't have the wines yet when we had already received our food, waited, and then decided to get started eating anyways. On two occasions he poured the wines in a hurry and then came to explain only when we were halfway with the food. I fully understand it is only one Sommelier for the (not large) restaurant, but if guests opt for the wine pairing, it should be delivered with the same care and appropriate timing as the dishes.