Glory be to chef Katsuaki Okiyama! After his bistronomic micro-restaurant Abri, the Japanese chef has arrange its second handle for sobaphiles, lovers of those buckwheat noodles that may be loved in a scorching or chilly broth. In an attractive room with the same old gimmicks (wood partitions, concrete flooring, open kitchen, and so forth.), the cooks skilfully choreograph the preparation of those easy and heady soups.
Like this Tsukimi Soba, scorching fish broth flavored with its soft-boiled egg, or these too uncommon zaru soba (chilly noodles with soy sauce): quite simple, superb! At lunchtime, we add 5 balls to the method for a salad with Japanese basil and an ideal grilled yakitori rooster (Japanese type), crispy and completely cooked. To finish in type, go for easy and highly effective desserts like these two scoops of ice cream, inexperienced tea and black sesame, or this legendary buckwheat crème brûlée
Within the night, together with Sundays, the menu is simply as thrilling and embellished with dishes that chopsticks come out on prime. Like these sake steamed clams or this miso pork roll salad… To scrub all of it down? Kirin draft, quick however well-felt sake menu and kamairicha (grilled inexperienced tea)…
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