Zakuro

The cuisine at Zakuro celebrates Japanese home cooking in its most authentic form—the kind of food that Japanese families prepare for themselves, elevated by quality ingredients and skilled technique. This is decidedly not the Paris of California rolls and teriyaki everything; instead, you'll find traditional izakaya dishes prepared with respect for Japanese culinary traditions.

The menu showcases a range of hot and cold dishes designed for sharing and savoring alongside sake or shochu. The karaage stands out as a signature—crispy, golden pieces of Label Rouge chicken that demonstrate the kitchen's commitment to quality ingredients. The braised pork belly arrives tender and flavorful, while the tuna preparations showcase the kitchen's skill with seafood, whether served as mi-cuit with sesame or marinated in traditional style.

Vegetarian options receive equal attention, with hearty udon noodle soups and perfectly braised eggplant that prove Japanese home cooking offers plenty for non-meat eaters. The kitchen also prepares chikuwa (fish cake) and other traditional items that rarely appear on Parisian Japanese menus. Each dish begins with a foundation of excellent miso soup, setting the tone for the meal to come.

The beverage program focuses on sake and shochu, with selections like the Alpha Type 8 sake and Ninki-ichi offerings chosen to complement the food. Prices start at €14 for sake, making it accessible to explore different styles throughout your meal.

Desserts are where maman's touch truly shines. Her homemade mochi and daifuku have achieved cult status among regulars—soft, delicate, and made with obvious care. The matcha cake offers another homemade option, while the pannacotta with azuki bean coulis bridges Japanese and European dessert traditions. These aren't afterthoughts but integral parts of the Zakuro experience, showcasing the same attention to quality and tradition as the savory courses.