Momoka, Paris

This restaurant serves a Japanese and French cuisine that is smartly blended. The kitchen is open to the dining room, so you can watch chef Masayo cooking your dishes: seaweed jelly with peas and cream of Noir-moutier potatoes, a dish of vegetables with a yellow peeled tomato, or lotus flower beignets, surprisingly sweet and sour dish of beans with shredded coconut, a tuna maki rolled in eggplant; these are a few examples of what you will eat at Momoka’s. It really is a Japanese restaurant, but the chef goes to the local market and uses only seasonal vegetable in order to create recipes that reflect his personality.

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