Ayama sur Paris

09/08/2026: A maximum of eight people. And that's no coincidence. The Experience The service never exceeds eight people, simply because there isn't more room. The atmosphere is intimate, bringing you closer to the sushi master, almost like a private lesson rather than a dinner. The Chef Each piece is crafted right before your eyes, with a precision and expertise that command respect. No wonder, given that the chef, Masayoshi Hanada, trained in Japan and then worked in the Emperor's kitchens in Tokyo before arriving in Paris. Every fish is exceptional, selected according to the day's catch. Here, there's no set menu; the master decides, a bit like a conductor composing a score based on the morning's inspiration. The Final Word You leave with eight different sushi, each one more incredible than the last. And being so few at the table gives a real sense of rarity, almost the feeling of having been invited rather than having made a reservation.

06/08/2026: Best Japanese restaurant I've tried in Paris. Friendly and conversational service, memorable sake, delicate flavors, and pure fish. I went with my father and we had the chance to chat with another friendly father/son duo!