Sola

At Sola, the cuisine represents Chef Kosuke Nabeta's deeply personal interpretation of Franco-Japanese gastronomy. Unlike fusion restaurants that simply combine elements from both cuisines, Nabeta's approach demonstrates a profound understanding of both culinary traditions, allowing him to create dishes that honor their origins while forging something entirely new.

The omakase format—where the chef determines the menu based on seasonal availability and inspiration—gives Nabeta complete creative freedom. This results in tasting menus that evolve throughout the year, always showcasing ingredients at their peak. The dinner menu comprises 10 carefully sequenced courses, while the lunch offering presents 8 courses, each building upon the last to create a cohesive narrative arc.

Nabeta's signature dishes reveal his technical mastery and creative vision. The truffle-infused mackerel maki exemplifies his approach: taking a classic Japanese preparation and elevating it with one of France's most prized ingredients. The result respects both the delicate nature of mackerel and the earthy intensity of truffle, neither overwhelming the other. Similarly, his marinated veal and charcoal-grilled lamb carré demonstrate how French proteins can be transformed through Japanese preparation methods—the charcoal grilling technique imparting a subtle smokiness that enhances rather than masks the meat's natural flavor.

The smoked foie gras represents another brilliant fusion, applying Japanese smoking techniques to France's most iconic delicacy. The eel preparations showcase Nabeta's command of traditional Japanese cooking methods, while the crispy risotto—an Italian staple reimagined through a Japanese lens—demonstrates his willingness to draw inspiration beyond just French and Japanese cuisines.

Throughout the menu, you'll encounter traditional Japanese ingredients and seasonings: soy sauce, sake, ponzu, and mizuna appear in various forms, always applied with restraint and precision. These elements never dominate but instead provide subtle layers of umami and acidity that enhance the primary ingredients. The cooking techniques similarly reflect Japanese precision—knife work is impeccable, temperatures are exact, and presentations are composed with an artist's eye.

The dessert course offers its own revelation. The volcanic mochi, blackened with charcoal, provides a dramatic visual and textural conclusion to the meal. The charcoal isn't merely decorative; it adds a subtle mineral quality that complements the mochi's sweetness while creating an almost theatrical presentation.

Nabeta's background in ceramics influences the food presentation significantly. Each dish arrives on carefully selected vessels—stone, wood, or ceramic—that complement the food's colors, textures, and composition. This attention to presentation reflects the Japanese principle of "moritsuke," where the visual arrangement is considered as important as the taste itself.

The portion sizes follow the omakase tradition of smaller, precisely calibrated courses that allow you to experience a wide range of flavors and techniques without overwhelming your palate. By the meal's end, you'll feel satisfied but not overly full—a testament to Nabeta's understanding of pacing and balance.

Wine and sake pairings are available for both menus, with the beverage selection thoughtfully curated to bridge French and Japanese flavors. The sake list, priced at €12-19 for 12cl, offers various styles that complement the cuisine's delicate flavors, while French wines including chasselas, pinot, and gamay provide familiar touchstones for those less familiar with sake.

Chef Nabeta's commitment to sustainability, reflected in Sola's Ecotable certification, influences his ingredient sourcing and menu planning. This eco-conscious approach ensures that the exceptional quality you taste is achieved through responsible practices, adding ethical satisfaction to culinary pleasure.