Maison

Chef Sota Atsumi's cuisine at Maison Sota represents a sophisticated dialogue between French gastronomic tradition and Japanese culinary philosophy. Having refined his skills at Clown Bar, Atsumi brings a level of technical precision and creative confidence that elevates every dish. His approach centers on exceptional product sourcing and masterful preparation, with the market dictating what appears on each menu.

The cooking style defies easy categorization. While firmly rooted in French technique—you'll find classic preparations and familiar flavor profiles—there's an unmistakable Japanese influence in the chef's pursuit of balance, his respect for ingredients, and his ability to coax maximum flavor from minimal intervention. This isn't fusion cuisine in the obvious sense of mixing sushi with foie gras, but rather a more subtle integration of two culinary traditions that share a commitment to seasonality and precision.

Signature dishes demonstrate Atsumi's range and creativity. The seiche prepared three ways showcases his ability to explore a single ingredient through different techniques and textures, revealing new dimensions with each preparation. The aged Galician beef reflects his understanding of maturation and his skill with fire, likely finished in the restaurant's wood-fired oven. Mediterranean red tuna and grilled rascasse highlight his facility with seafood, while dishes featuring braised turbot and salt-crusted guinea fowl show his mastery of more elaborate preparations.

Vegetarian diners receive the same level of attention and creativity as omnivores. The stuffed onion becomes a vehicle for complex flavors and textures, while aubergine preparations demonstrate that vegetables can anchor a dish rather than simply accompany protein. These aren't afterthought options but fully realized dishes that reflect the chef's inventive spirit.

The menu structure follows a fixed format, with market availability determining specific dishes. This approach ensures peak ingredient quality while giving the chef freedom to respond to what's best each day. Lunch service offers a more accessible entry point at €75, while dinner menus at €145 (€140 on Sundays) provide the full expression of Atsumi's capabilities. Desserts maintain the same standards, with classics like peach melba featuring house-made vanilla ice cream showing that even familiar preparations receive careful attention.

The wine program complements the food's sophistication, featuring selections from independent winemakers who share Atsumi's commitment to quality and authenticity. The list offers enough variety to pair successfully with the menu's range while maintaining a cohesive point of view. Service staff can guide you through pairings, whether you prefer to match each course individually or find a versatile bottle for the entire meal.