Ojii

A discreet black door marks the entrance to Ojii, a new hidden dining destination devoted to Japanese fine dining in a theatrical setting.

Arthur Cohen and Olivier Leone, two thirty- something enthusiasts of Japanese culture, imagined a place where Parisian sophistication meets Tokyo rigor – red lacquered walls, golden Egyptian-inspired masks, and an atmosphere that oscillates between mystery and cinematic flair. Chef Yuji “Taku” Mikuriya – trained at Papi and Enyaa – crafts a menu that moves between kaiseki traditions and modern creativity. Amberjack ikejime carpaccio comes with miso-wasabi cream and toasted buckwheat, while creamy soba topped with Baeri Volzhenka caviar (€69 for 18 g) embrace a boldly luxurious approach. Teriyaki-glazed eel, served with condiments such as black garlic or umeboshi, highlights a cuisine defined by precision and house-made sauces.

The décor by Alors Studio and Will McGrath blends Kubrick-inspired references with contemporary artisanship: textured mirrors by Étienne Marc, acid-worked like ikebana compositions, sit alongside jewelry pieces by Jenna Kaes and Alican Icoz, transformed into sconces and chopstick rests. Sommelier Annabelle Berthelemot favors evolving sake pairings and barrel-aged wines for rich fish dishes. Signature plates – like wagyu sukiyaki with black truffle or toro tartare topped with caviar – anchor a modern, sharing-driven sensibility.

• 7pm to midnight • Closed Sunday and Monday • Average price: €55/