Ken Kawasaki, the Japanese Chef Hiding Out in Montmartre

With just 14 seats along a wooden counter and a traditionally Japanese open kitchen, this is Ken Kawasaki, the restaurant launched by the chef of the same name in June 2016, with the kitchens now run by his son Ryohei.

The chef, who launched Noborimachi Saryo in Hiroshima at the same time, offers diners sophisticated cuisine that straddles two continents, and that has been awarded a Michelin star.

Ingredients sourced from France and Japan

Ryohei Kawasaki does not yield to simplicity, however. With a liberal interpretation of Franco-Japanese cuisine, the chef does not hesitate to pair mochi with grapefruit and dauphinoise gratin with grated wasabi. The ingredients are sourced from both France and Japan, and the preparation methods vary in much the same way.

There is just one theme: harmony on the plate, served with calligraphic precision.

More information on Ken Kawasaki can be found on the restaurant’s website.