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InsiderFine Dining Traditional

Jin

9.8/10
349
6 Rue de la Sourdière, 75001 ParisSee map

Average price €260

Menu Dégustation pour déjeuner 150 €

Fully reserved on TheFork

Fully reserved on TheFork

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TheFork offers

MENU Menu Dégustation pour déjeuner €150

This preset menu includes: Entrée + Plat + Dessert

MENU Menu JIN €300

This preset menu includes: Menu JIN + Main Course + Dessert

MENU Menu Signature €250

This preset menu includes: Menu Signature + Main Course + Dessert

MICHELIN Guide selection 2021

  • One MICHELIN Star: High quality cooking, worth a stop!
  • 1 couvert(s) Simple restaurant; one of our most delightful places.

MICHELIN Guide's Point Of View

A new showcase for Japanese cuisine, right in the heart of Paris! Jin is first and foremost about the know - how of Takuya Watanabe, the chef, who ...

Read more on the MICHELIN Guide's website

Restaurant menu

Chef Takuya Watanabe
  • Average price €260
Menu Signature €250
This preset menu includes: Menu Signature + Main Course + Dessert
See à la carte and set menus

User photos

Sushi de thon gras
Sushi de seiche
Sushi de rouget
oursin et caviar de saumon
NA
Signature Menu
Thon

More information

Opening time

Déjeuner : de 12h à 13h30 (sauf dimanche, lundi et mardi)

Dîner : de 19h à 21h30 (sauf dimanche)

How to get to the restaurant

6 Rue de la Sourdière, 75001, Paris, France

Public transport

Métro Pyramides (M7, M14), Tuilleries (M1)

Directions to get there

Paris 1rst,

About the restaurant

LE RESTAURANT

On pénètre chez Jin à tatillon, le poil hérissé à la pensée du cérémonial qui se prépare dans cet antre du sushi. L’écrin sombré dans une pénombre souhaitée, comme pour réinterpréter une scène théâtrale, se compose d’un seul comptoir à douze places derrière lequel opère le chef Takuya Watanabe. Le ballet attendu de sushis d’exception vient se produire dans un menu omakase, à comprendre menu dégustation composé selon l’humeur du chef. Le homard et l’asperge blanche vibrent au contact d’une sauce miso et de vinaigre ; les huîtres envoûtent grâce à un fumage à la paille ; le bouillon de crabe absorbe le printemps hexagonal avec morilles et petits pois avant le grand plongeon ! Jusque-là cachés dans des grandes boîtes de cyprès japonais, voici les thon rouge, turbot, seiche, chinchard, sériole mais aussi homard, langoustine venant ioder un riz parfait cuit à 37°C et assaisonné de vinaigre brun de saison. Le tout se glisse avec du saké pétillant, floral ou fruité.

LE CHEF

A la tête de quatre restaurants dans le pays du Soleil-Levant, à Sapporo plus précisément, le chef Takuya Watanabe, communément surnommé « Taku » sait manier comme personne le couteau ancestral et l’art de la baguette.

CONSEIL D'INSIDER

Sashimi d’ormeaux au yuzu, ormeaux cuits à la vapeur de saké, velouté de potiron aux algues et ormeaux… Dans ce joli parcours de nouvelles sensations du palais, laissez-vous étonner d’un degré supplémentaire par ce mollusque apprécié des asiatiques et encore rare dans les tables occidentales.

Features

, , , , Japanese, Asian, , , Seafood platter, Sushi, , , MICHELIN Stars, Romantic, , Valentine's Day

Services

, , ,

You can reserve the restaurant for a private event (Max. 8 people)

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