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巴黎的小日本店准备了寿司、生鱼片和冷热日本小吃。
KOKO是19区的一家 "小餐馆"（因此更加简单），是一家真正的、真实的日本小餐馆。这家店有很多小酒馆和小餐桌，让人感觉非常好。车子很大，很便宜，而且，在下车之前，你要等待很长时间。当然，有苏式和沙式，也有卷式和 "Ostsumamis"，这些令人难以置信的日本小吃都是油腻的，或者是混浊的。这是快速、有效的，而且我很喜欢。价格相对较低。
你知道吗？ 本评论由我们的专业作者撰写。
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This delightful plate featured buckwheat gnocchi nestled in garlic cream, studded with hazelnuts, fried sage, and Parmesan, all crowned with a gently coddled egg. Each bite was a flavor bomb. While the gnocchi on its own could have used a touch more seasoning, everything together created a beautifully balanced and satisfying dish.
Next came the giant asparagus—drizzled with candied smoked egg yolk, cumin caramel, basil water, and sprinkled with salicorn (pickleweed). These unexpected combinations sang together in harmony. I eagerly mopped up every last drop with the accompanying crunchy bread.
I ended with a standout duck breast, perfectly cooked to tender, juicy perfection. It was paired with roasted parsnips and a rich, fragrant reduction laced with za’atar and tarragon. The sweetness of the parsnips played wonderfully against the richness of the duck. Though I was tempted, there was no room left for dessert.
Throughout the evening, the staff remained warm and helpful, offering thoughtful wine pairings to match their stunning dishes. I left with a spring in my step and a full heart, along with my belly!
Highly recommended—I’ll absolutely return to Terra Bar on my next visit to Paris.
The food, however, was lacking. We had the carrot tartlet, gnocchi, leg of lamb, and the cheese duo. The tartlet contents lacked flavor and the pastry was too sweet. The gnocchis also lacked flavor and there were only 3 which was disproportionate to the amount of sauce/egg. The lamb was served room temp and also lacked flavor except for the fatty bits, which there were a lot of. The side sauces were nice, but we barely had enough lamb meat to enjoy the sauces. The cheese duo was our favorite of the 4 dishes we ordered.
My fiancé ended up getting a tinge of food poisoning from this meal, which my hunch is from the potential inability to safely handle and prepare meat due to the incredibly small kitchen. We saw the veal and lamb sit on the counter in prep containers for the 1.5hrs we were seated. The small kitchen was impressive to watch them work, but sadly not at the cost of safe food handling.