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Matsuhisa Paris

This is Japanese Chef Nobu's first restaurant in France, and it was worth the wait! A wonderful dining experience in a city-centre venue that attracts the hippest crowd.

Under the expert eye of chef Hideki Endo and his team of sushi masters, Matsuhisa Paris brings a highly contemporary vision of Japanese cuisine: a gastronomic encounter between Asia and Latin America, two cultures for which Nobu himself has great fondness.

The extensive and imaginative menu offers a unique Peruvian-Japanese culinary experience, with an array of Nobu’s legendary signature dishes including Albacore tuna sashimi with jalapeño peppers, black cod with miso, and tacos, as well as traditional sushi.

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Matsuhisa Paris

Chef Endo also uses exquisite delicacies originating from France to create dishes such as seaweed tacos with black truffle, crispy oysters with caviar, wasabi and aioli sauces, and Wagyu beef ravioli with foie gras and ponzu sauce. All dishes are enhanced by a sophisticated selection of sake and delicious cocktails designed to pair perfectly with Nobu’s culinary masterpieces.

Opening hours

– Monday to Wednesday: 12.00 pm – 2.30 pm and 7.30 pm – 10.30 pm
– Thursday and Friday: 12.00 pm – 2.30 pm and 7.30 pm – 11.30 pm
– Saturday: 7.30 pm – 11.30 pm
– Sunday: 7.30 pm – 10.30 pm
Lunch and dinner may be served on the terrace in warm weather.

 

Booking

Email: dining.paris@raffles.com
Tel. : +33 (0)1 42 99 98 70

The Matsuhisa Paris signature dishes

Red Mullet Sashimi

Yuzu, Crispy Miso and Finely-sliced Truffle in season

Wagyu Toban Yaki

Wagyu Beef from Kagoshima, Greens and Japanese Mushrooms

Sushi Selection

Prepared with the finest fish in the world

Salmon Tataki

Lightly-seared Salmon Sashimi with Karashi Su Miso

Season-flavoured iced cheesecake

The Chef’s iconic dessert : an iced cheesecake cream sphere, sprinkled with sponge cake and flavoured according to season.

Whisky iced cappuccino

Coffee cream and crumble, milk-flavoured ice cream, Hakushu Distiller’s Reserve whisky mousse and cocoa powder.