Zen

Chef Mitsuru Yamada's menu at Zen represents a comprehensive exploration of Japanese cuisine, moving beyond the sushi-centric offerings of many Parisian Japanese restaurants to embrace the full spectrum of the country's culinary traditions. The kitchen demonstrates equal proficiency with raw fish preparations and cooked dishes, offering diners a complete picture of Japanese gastronomy.

The sushi and sashimi selections showcase the chef's knife skills and understanding of fish quality. Each piece reflects careful attention to rice temperature, seasoning, and the delicate balance between fish and accompaniments. The chirashi bowls present beautifully composed arrangements of sashimi over seasoned rice, while the maki rolls demonstrate both traditional preparations and creative interpretations. These raw fish dishes benefit from the restaurant's commitment to sourcing premium ingredients, with the quality of the fish evident in every bite.

Beyond the raw bar, Zen excels in grilled preparations and hot dishes that highlight the depth of Japanese cooking techniques. The signature miso-glazed black cod (€28) exemplifies this approach—the fish arrives perfectly cooked, with a caramelized miso crust that adds complexity without overwhelming the delicate flesh beneath. Grilled salmon and mackerel receive similar treatment, each preparation tailored to the specific characteristics of the fish. The kitchen also offers comforting donburi bowls, where proteins are served over rice with carefully balanced sauces and accompaniments.

The izakaya-style tapas menu, featuring 21 different options, encourages exploration and sharing. House-made gyozas arrive with crispy bottoms and juicy fillings, while tempura demonstrates the light, crispy batter that defines excellent Japanese frying technique. These smaller plates allow diners to sample multiple flavors and textures throughout their meal, creating a more dynamic dining experience than a traditional multi-course format.

The set menus—Menu Zen and Menu Sakura, both priced at €38—provide curated journeys through the kitchen's capabilities, while the exclusive 7-course omakase experience offers the ultimate expression of Chef Yamada's vision. For lunch, a more streamlined menu at €26 provides excellent value while maintaining the restaurant's quality standards. The dessert program maintains its Japanese focus with house-made mochis, a Japanese-style strawberry cake, and an innovative green tea tiramisu (€12) that bridges French and Japanese pastry traditions.