Komatsubaki

At Komatsubaki, the cuisine represents the pinnacle of Japanese culinary tradition adapted for the Parisian context. Chef Ryuma Takubo brings his deep knowledge of kaiseki—the sophisticated multi-course dining format that originated in Kyoto's tea ceremony culture—to create menus that tell a story through carefully sequenced dishes. Each course builds upon the previous one, creating a narrative arc that considers flavor, texture, temperature, and visual presentation.

The omakase format lies at the heart of the Komatsubaki experience. By entrusting your meal to Chef Takubo's expertise, you embark on a culinary journey shaped by seasonal availability and the chef's creative inspiration. This approach allows the kitchen to showcase ingredients at their peak, whether that's pristine fish flown in from Japanese markets or seasonal vegetables that speak to the current moment. The menu changes regularly, ensuring that repeat visits reveal new facets of the chef's repertoire.

Among the restaurant's signature creations, the sea bass tartare stands out as a perfect example of Komatsubaki's aesthetic. The fish, cut with precision into uniform pieces, receives a delicate touch of gold leaf—a nod to Japanese luxury without ostentation. The accompanying shiso tempura provides textural contrast and an herbaceous note that complements the fish's subtle sweetness. This dish encapsulates the restaurant's philosophy: respect for ingredients, technical excellence, and presentation that delights the eye before the first bite.

The kaiseki format at Komatsubaki typically includes a progression from lighter, raw preparations to more substantial cooked dishes, followed by rice, soup, and a refined dessert. You might encounter pristine sashimi showcasing the chef's knife skills, delicate simmered dishes that demonstrate mastery of dashi and seasoning, grilled items that reveal the Maillard reaction's magic, and fried preparations with impossibly light batters. The restaurant also offers sushi and vegetarian menus, demonstrating flexibility while maintaining its commitment to quality and technique.

The beverage program deserves special mention, particularly the sake selection. The restaurant stocks premium options including daiginjyo—the highest grade of sake, characterized by its refined, fruity aromatics and clean finish. At 40€ for 18cl, this represents a serious investment, but one that enhances the kaiseki experience significantly. For those preferring non-alcoholic options, traditional roasted tea at 3€ provides an authentic accompaniment that cleanses the palate between courses. With menus averaging 117€ and special occasions commanding up to 200€, Komatsubaki positions itself as a destination for celebrating important moments or simply indulging in one of Paris's finest Japanese dining experiences.