Sushi B

Lining the delightful Louvois Square, this microscopic restaurant (seats only eight) is well worth a visit. The interior oozes well-heeled zenitude: marble, upholstered seats, fine glassware… However, it is the chef’s talent that draws foodies like bees to honey! This master craftsman works only with the freshest ingredients, curating them with surgical precision. His consummate talent comes to the forefront as you admire him craft sushis and makis that are never overpowered by soy sauce or wasabi. Balanced flavours and complimentary textures: fillet of grilled seabass, spinach and lemon-flavoured dashi; fried seabream, grated white radish and Agedashi-style chives; sashimi of amberjack, sesame-flavoured soy sauce, shiso flower and wasabi. Love at first bite.

• Eight-seat counter: A tiny room with just eight places, set up for solo diners and small parties.
• Two dinner seatings: Dinner runs in two timed services, 19:00 and 21:30.
• Zen, polished room: Marble, upholstered seats and fine glassware, the feel is minimalist but dressed up.
• House rules are strict: Groups capped at four, no phone reservations, no vegetarian menu, and photography allowed without flash.

• Seabass: Grilled fillet with spinach and lemon-flavoured dashi.
• Seabream: Fried seabream with grated white radish and agedashi-style chives.
• Amberjack: Sashimi with sesame-flavoured soy sauce, shiso flower and wasabi.
• Wasabi and soy: Used with restraint so they do not swamp the fish, the counterpoint is part of the restaurant's style.

Set-menu sushi counter in the 2nd arrondissement with two dinner seatings.

Hours and seatings

• Lunch starts 12:30. Thu, Fri lunch, Sat, Sun lunch, no Wed lunch.
• Dinner seatings, 19:00 and 21:30.
• Closed Mon, Tue, and Wed lunch.

Booking and house rules

• Eight seats at the counter, groups limited to 4.
• Fixed menus only, no a la carte and no vegetarian menu.
• Online reservations, card details required, booking opens about two months out.

Signature details include grilled seabass with spinach and lemon dashi, fried seabream with grated white radish and agedashi-style chives, and amberjack sashimi with sesame soy, shiso flower and wasabi.