Minore

Chef Katsuaki Okiyama brings his signature Japanese-French fusion to Paris, pairing bold, inventive flavours with precision technique. Dishes to share include the chef’s celebrated artichoke, morel, beef marrow and foie gras casserole, while surprising pairings like black mullet with strawberries showcase his creativity. Partner Hugo Cobe curates a cocktail list as daring as the food, featuring drinks like a wasabi, passionfruit, and cherry vinegar margarita.

The vibe is relaxed, with a pared-back interior, counter seating, a cosy dining room, and a sunny patio perfect for summer evenings.