Machizo

In a quiet corner of the 11th arrondissement, Machizo thrives on discretion. No flashy signs, no gimmicks – just the quiet confidence of a chef with a singular vision. At the helm is Masatsugu “Taka” Takahashi, whose Franco-Japanese background defines his cuisine. Trained in the precision of Japanese technique and shaped by his time in the kitchens of Jean Chauvel, he now crafts a cuisine that is understated, exact, and seasonally inspired – a dialogue between memory and nature.

The experience unfolds through three tasting menus (€85 for 3 starters, 2 mains, and 2 desserts; €75 for 2 starters, 2 mains, and 1 dessert; €68 for 1 starter, 2 mains, and 1 dessert), designed with an intentional crescendo. Dishes might include cauliflower espuma with grapefruit jelly and coriander shoots; smoked tuna tartare with avocado and green-apple foam; hake with quinoa risotto, pine nuts, and mirabelle accented with yuzu jam; or duck from the Dombes with Oriental-style blood sausage, eggplant caviar, and ginger-infused foam. Each plate is precise, delicate, and free of ornament.