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巴黎的一星级日本餐厅，提供优质肉类、鱼类和贝类的菜单。
在最好的日本料理中最低调的餐馆之一，然而是2008年巴黎第一家获得星级的日本料理。喜欢精致烹饪的人知道主厨Koji Aida 在菜肴和美酒搭配方面非常出色，更准确地说是铁板烧和勃艮第葡萄酒的搭配。鞑靼牛肉果冻、烤鲍鱼和白芦笋，神户牛肉寿司、梅子酱鲈鱼刺身、干鲣鱼高汤蝎子鱼、布列坦尼龙虾铁板烧：每天变化菜单，牛肉、鱼和贝类的质量始终是典范。看到主厨，身着仪式般的白色工作服，精巧地在铁板上翻动炒菜，在案板上灵巧地切菜。不停地工作是必须的。注意，必须预订，因为餐厅只有18个座位。
你知道吗？ 本评论由我们的专业作者撰写。
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成员的意见AIDA
4.2/5
9 通知
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以下评分和评论反映的是会员的主观意见，而非 The Little Witty 的观点。
访问于一月 2023
Chef Aida makes the best Japanese omakase cuisine in Paris! The one and only !
访问于八月 2022
#111 in my Parisian Michelin Stars Challenge to try them all under 12 months. Check my bio and follow me for full reviews.
A night that I will remember for ever.
Ok, this review will be highly biased because we had a really wonderful night, an evening that created memories that will stay with me forever.
So why? What’s so interesting here ?
Let’s get rid of the obvious first. It’s a Japanese restaurant doing Omakase (you put your trust in the chef - you have a surprise menu), he’s not the only one and actually, in a way, most Star do that (surprise menu, etc…). This is really Japanese, there’s a French influence, but it’s really a Japanese with a Japanese service and atmosphere. For instance, we were only 8 around the counter. Let me rephrase that. A Michelin star chef cooks for 8 persons a day. 8 happy few. That’s explain why it’s in the high end in terms of pricing. Especially with the ingredients that the chef uses (we had caviar for example). To be completely fair, all the small Japanese one star in Paris are expensive. Does it worth it? In this case yes it does. To complete my « training « , I went with a « nose » (a parfum creator working for the big names in Paris, I wanted to have a exchange with a expert, like I did for interior designer, etc…). To this day we are still speaking about this experience.
So why? What is the champagne ? Indeed, the chef recommended us a great champagne (low dosage 2g/l, perfect for gastronomic dinner). So may be it was the champagne ? It helped but I don’t think so. I think it’s the chef. It’s his personality and charisma. It does transpire in his cuisine. Very grounded, well balanced and ultimately extremely pleasing. We were all so excited that we ended up buying more champagne and toasting to the chef, and to all those alike him that creates memories through their cuisine. To which he answered with great class. Interestingly, he shared a little bit of his own story when asked why France. He said that when he arrived at the airport, more than 20 years ago, he smelled the air and thought « this is it, this is home ». Well, we are all lucky that the air smelled nice that day! ???? Because now we have available a door to Japan and to a very unique Japanese.
A reference. You can go with a friend, business foodie or lover. Doesn’t matter. You’ll travel.
A top tiers one star Japanese experience
A night that I will remember for ever.
Ok, this review will be highly biased because we had a really wonderful night, an evening that created memories that will stay with me forever.
So why? What’s so interesting here ?
Let’s get rid of the obvious first. It’s a Japanese restaurant doing Omakase (you put your trust in the chef - you have a surprise menu), he’s not the only one and actually, in a way, most Star do that (surprise menu, etc…). This is really Japanese, there’s a French influence, but it’s really a Japanese with a Japanese service and atmosphere. For instance, we were only 8 around the counter. Let me rephrase that. A Michelin star chef cooks for 8 persons a day. 8 happy few. That’s explain why it’s in the high end in terms of pricing. Especially with the ingredients that the chef uses (we had caviar for example). To be completely fair, all the small Japanese one star in Paris are expensive. Does it worth it? In this case yes it does. To complete my « training « , I went with a « nose » (a parfum creator working for the big names in Paris, I wanted to have a exchange with a expert, like I did for interior designer, etc…). To this day we are still speaking about this experience.
So why? What is the champagne ? Indeed, the chef recommended us a great champagne (low dosage 2g/l, perfect for gastronomic dinner). So may be it was the champagne ? It helped but I don’t think so. I think it’s the chef. It’s his personality and charisma. It does transpire in his cuisine. Very grounded, well balanced and ultimately extremely pleasing. We were all so excited that we ended up buying more champagne and toasting to the chef, and to all those alike him that creates memories through their cuisine. To which he answered with great class. Interestingly, he shared a little bit of his own story when asked why France. He said that when he arrived at the airport, more than 20 years ago, he smelled the air and thought « this is it, this is home ». Well, we are all lucky that the air smelled nice that day! ???? Because now we have available a door to Japan and to a very unique Japanese.
A reference. You can go with a friend, business foodie or lover. Doesn’t matter. You’ll travel.
A top tiers one star Japanese experience
访问于八月 2019
J'ai pris du tartare de veau gelé à l'Aida. Un vrai régal.
与我们的合作伙伴一起寻找独一无二的假期优惠
But after trying 50+ Michelin stars, sadly disappointed, I Don’t recommend this place.
The 1st hour here
Had one sesame spinach, shiitake soup and one grilled fish that’s way too salty.
Then finally the main course- A Overcooked lobster with way too much sauce and butter…
Omakase 320… not worth it.