Yoshi World sur Paris

25/08/2026: Always the best service and food at Nodaiwa.Many combinations of sets available.

20/08/2026: My first visit in a very long time. I should point out that I was completely wrong. The Asunaro menu included eel flan with white sesame (matsukaze), mozuku seaweed salad, miso soup, and grilled eel on a bed of rice. The sake selection was excellent: my favorite was the Sohomare Kimoto Junmai Ginjo, made using the traditional Kimoto method (which brings depth and complexity) with the finest Yamadanishiki rice harvested in the "Premium A" region of Yokawa and Tojo, in Tochigi Prefecture. Another top-notch sake was the Dewazakura "Ichiro" (also made with Yamadanishiki rice), imported from Yamagata Prefecture: the Ogawa yeast gives it a powerful aroma. The house mochi are also exceptional. My second Japanese restaurant of the week after Nobisan; Japanese cuisine in Paris still has plenty to offer, even in August.