On the affluent and chic Rue Pierre Leroux, a renowned Japanese chef—acclaimed by connoisseurs—can afford to keep his menus under wraps, ranging from €85 for lunch to €195 for a six-course dinner. The former sous-chef to Hélène Darrize, with whom he worked for nine years, has a keen sense of the aesthetics of his dishes and their subtle flavor combinations, which are showcased on every plate—to be enjoyed at a table or at the counter as the meal is prepared right before your eyes.
Shinsuke Nakatani Chef
