Yoshinori
Paris, France
1 Star
The Experience
From Michelin Guide
Chef Yoshinori Morié (formerly at Le Petit Verdot, Encore, L'Auberge du 15) delights diners with refined, visually pleasing cuisine in the form of single set menus. Think tartare of Corrèze veal, cockles and cauliflower; monkfish, lotus and mushrooms; or ballotine of pigeon, porcini, dates, carrots and combava – so many unabashed odes to elegance and indulgence. In a busy corner of the Latin Quarter, this place is a rare gem among the usual eateries, housed in an intimate setting with exposed stonework, white beams, Japanese-style woodwork, designer lighting, white linen and porcelain. An appealing set menu is available at lunchtime. Smiling and attentive service.
From Visitor Experiences
1. Japanese-French Fusion Cuisine: Yoshinori is a Michelin-starred restaurant that combines traditional Japanese flavors with French techniques and ingredients. 2. Unconventional Service Style: The restaurant's staff has been known to be quite particular about their food being consumed in the restaurant, and they have been overheard using strong language when customers ask for doggy bags. 3. Chef Yoshinori Morié's Background: Chef Morié is Japanese, but his restaurant serves a unique blend of French-Japanese cuisine, reflecting his own cultural background and culinary experiences.
From Visitor Experiences
Signature Ingredients
- Smoked eel: A key component of the restaurant's French-Japanese fusion cuisine, often paired with Comté cheese and baby fennel. The smoked eel is likely sourced from a reputable supplier and prepared in-house to bring out its rich flavor.
- Foie gras: Featured as a luxurious ingredient in several menu items, including the foie gras with smoked eel. The restaurant's use of foie gras suggests a commitment to high-quality ingredients and creative presentation.
- Ceps (mushrooms): Marinated ceps are served on a bed of quinoa, showcasing the chef's attention to detail and ability to balance flavors. The use of ceps highlights the restaurant's focus on seasonal and locally sourced ingredients.
- Grouse: Featured as a main course option, the grouse is likely sourced from a reputable supplier and prepared with care to bring out its rich flavor.
- Anchovies: Used in combination with lamb and other ingredients, the anchovies add a salty, umami flavor that complements the other components of each dish.
From Visitor Reviews
Tasting Menus
- Déjeuner Dégustation (5 temps): €120
- Dîner Dégustation (6 séquences): €185
- Menu unique en 6 séquences au dîner: €185
Other Options
- 3 temps Disponible au déjeuner du lundi au vendredi: €65