Masaikuta

Blond wood tables and exposed stone walls frame a dining room where the background music comes directly from the chef’s own vinyl collection. Masahide Ikuta spent time in the kitchens of L’Ami Jean and Les Enfants du Marché before opening this 35-seat spot in the 11th arrondissement. The space feels subterranean but warm, with coffered ceilings and a layout that directs attention toward the open kitchen. Dinner is strictly a tasting menu affair. You won’t find an à la carte option here, just a choice between four, six, or eight sequences that change based on what the kitchen is working with. The cooking merges French gastronomy with Japanese precision – expect dishes like fillet of turbot in tosazu butter or Bresse chicken grilled over binchotan charcoal. You can sit at one of the counters to watch the plating, or take a table in the main room. Sommelier Tom Faucoeur handles the wine list, offering pairings that track with the menu’s progression. Reservations are mandatory, and the minimal signage outside means you need to know exactly where you’re going before you arrive.