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 and Wagyu beef ravioli with foie gras. All dishes are enhanced by a selection of sake and cocktails designed to pair perfectly with Nobu’s culinary masterpieces.
A word
from our Chef
His family ran a hotel and his father was a chef, so it was no surprise when young Hideki fell in love with the art of cooking. For nine years he trained as a sushi master in the city’s finest establishments.
In 2006 he joined Nobu for the opening of the Hong Kong InterContinental. Now Executive Chef at Matsuhisa Paris, Hideki Endo is playing his part in bringing Nobu Matsuhisa’s take on Japanese cuisine to a French audience.
Opening hours
Monday to Wednesday: 12.00 pm – 2.30 pm / 7.30 pm – 10.30 pm
Thursday and Friday: 12.00 pm – 2.30 pm / 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.
Signature dishes
Discover also
Il Carpaccio
Le Bar Long
La Cuisine
Club vinales
