Sola

Just a stone's throw from the Seine overlooking Notre Dame, you are definitely in Paris – yet also in Japan! Sola is full of contrasts from the pared-back pale wooden furniture to the coffered ceiling and massive solid wood doors, while the vaulted cellar sports a Japanese-inspired dining platform (be sure to remove your shoes). Japanese chef Kosuke Nabeta serves a delicious fusion of the knife-edge precision we associate with his native cuisine paired with a cornucopia of produce from the French countryside. Nabeta introduces us to traditional culinary techniques that he wields exquisitely (smoking, drying, marinating, fermenting, alternative cooking methods etc) based on ingredients like soya, sake, ponzu and mizuna. Balanced, polished, personal cuisine.

Franco-Japanese Fusion

• Sola uniquely blends French and Japanese culinary traditions, offering a menu that showcases the meticulous craftsmanship of both cuisines.

Intimate Dining Experience

• The restaurant features traditional Japanese elements such as tatami flooring in one of its dining rooms, where guests are invited to remove their shoes, creating an authentic and serene atmosphere.

Artistic Presentation

• Dishes are presented on untreated wood, volcanic stone, and ceramic bowls made by the chef, emphasizing the artistry and cultural significance of the meal.

Signature Ingredients

• Mackerel: A staple in Japanese cuisine, often used in sushi and sashimi, showcasing the chef's skill in preparing fish with precision. The mackerel at Sola is served in a unique maki with buckwheat and trout roe, highlighting the fusion of Japanese and French culinary techniques.
• Imperial shrimp: This ingredient is celebrated for its delicate flavor and texture, enhanced by a dashi espuma and served with butternut squash tagliatelle, illustrating the restaurant's innovative approach to traditional dishes.
• Veal medallion: Marinated and served over a balsamic reduction, this dish is a signature offering that reflects the chef's respect for high-quality meat and the art of French cooking, complemented by shiitake mushrooms perfumed with Sakura wood mist.
• Sweet black Japanese rice: Used in the restaurant's risotto, this ingredient adds a unique flavor and texture, showcasing the chef's commitment to using authentic Japanese ingredients in a French context.
• Mochi: Featured in a volcanic dessert, this traditional Japanese rice cake is creatively presented with a modern twist, incorporating vegetal charcoal and chickpea cream, demonstrating the restaurant's innovative dessert techniques.

Tasting Menus

• Lunch Menu (8 Courses): €95
• Dinner Menu (10 Courses): €150