Otto

OTTO's cuisine represents a sophisticated fusion of Japanese izakaya traditions and contemporary French technique, executed by chef Éric Trochon, whose Michelin star and Meilleur Ouvrier de France title speak to his exceptional skill. The menu philosophy centers on simplicity and product quality, with binchotan charcoal serving as the primary cooking method. This prized Japanese white charcoal burns at high, consistent temperatures while imparting minimal smoke, allowing the pure flavors of premium ingredients to shine through.

The format follows the izakaya tradition of small, shareable plates designed to accompany drinks and conversation. Dishes arrive as they're ready, encouraging a relaxed, social dining pace. The menu changes monthly to reflect seasonal availability, but certain signatures have become favorites: the tomato and watermelon ceviche offers refreshing acidity and unexpected textural play, while the miso-glazed half-cooked trout demonstrates the kitchen's mastery of Japanese flavoring techniques applied to pristine fish. Celery fritters showcase vegetables with the same care given to proteins, their crispy exterior giving way to tender, flavorful interiors.

Proteins receive particular attention, with beef cuts like onglet and suckling pig prepared over the binchotan grill to achieve perfect caramelization while maintaining juicy interiors. Yakitori-style chicken skewers honor traditional Japanese preparation, while salmon gravlax demonstrates Nordic influences filtered through the chef's refined sensibility. The kitchen's playfulness emerges in dishes like arancini—traditionally Italian but reimagined here with octopus—and a deconstructed fish and chips that elevates the humble classic.

Condiments play a crucial role, with each dish paired thoughtfully with sauces that enhance without overwhelming: bright chimichurri, delicate sauce vierge, tangy ponzu. Desserts like honey crème brûlée and carefully selected cheeses provide satisfying conclusions, though many guests prefer to continue grazing through savory plates late into the evening.

The pricing structure—three plates for €19 or four for €24—represents exceptional value for cooking of this caliber, making starred-chef cuisine accessible to a broader audience. This democratic approach to fine dining, combined with the no-reservation policy and extended hours, reflects Trochon's vision of bringing refined technique to a relaxed, convivial setting where the focus remains on great ingredients, skilled cooking, and the pleasure of sharing good food with others.