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✔️Breakfast ✔️Lunch ✔️Dinner ✔️Dine in
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Minimalist space for strikingly presented set menus of contemporary Japanese-inspired dishes.
Hours
| Tuesday | 12:30–1 PM, 7:30–8:30 PM |
| Wednesday | 12:30–1:30 PM, 7:30–8:30 PM |
| Thursday | 12:30–1:30 PM, 7:30–8:30 PM |
| Friday | 12:30–1:30 PM, 7:30–8:30 PM |
| Saturday | 12:30–1:30 PM, 7:30–8:30 PM |
| Sunday | Closed |
| Monday | Closed |
Address and Contact Information
Address: 4bis Rue du Cardinal Lemoine, 75005 Paris, France
Phone: +33 1 56 81 94 08
Website: http://www.atsushitanaka.com/
Menu Photos
Photo Gallery
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Reviews
Effie Wang
The menu was a revelation. I was surprised, intrigued, and delighted in turn. Reviews are not normally my thing but this restaurant deserves the recognition. I cannot recommend it highly enough.
The level of creativity, visual presentation, and (of course) taste were what I’d expect from a 2*. Service was warm and knowledgeable, especially the older gentleman. Wines paired well.
I’ve dined at my fair share of starred restaurants, mostly in NYC and Paris. I have not felt this way about a dining experience in quite some time. Note: my bias is for creative/innovative cuisine.
Will let the photos do the rest of the talking.
… moreThe level of creativity, visual presentation, and (of course) taste were what I’d expect from a 2*. Service was warm and knowledgeable, especially the older gentleman. Wines paired well.
I’ve dined at my fair share of starred restaurants, mostly in NYC and Paris. I have not felt this way about a dining experience in quite some time. Note: my bias is for creative/innovative cuisine.
Will let the photos do the rest of the talking.
KEVIN
This was my second visit to AT, a moment long in the making. On every recent trip to Paris, I’ve tried to return, only to be thwarted by holiday closures or conflicting schedules. Finally sitting down here again, I can confidently say the experience was well worth the persistence.
Chef Atsushi Tanaka’s menu remains a masterclass in texture and innovation. The most unforgettable moment was the “Camouflage” course. Served just before the Scallop and Chestnut dish, it featured tender cooked fish topped with flash-frozen white cheese granules. The sensation of these cold, crunchy grains melting against the warm fish was a textural masterpiece I haven’t experienced anywhere else.
The Scallop dish that followed was superb, but the Lobster course was another highlight. Interpreted in three ways, it was accompanied by pumpkin that enveloped the table in a rich, autumnal aroma. For the main, the Venison of Picardie with kumquat kosho and black garlic bridged the gap between land and sea effortlessly.
We paired the meal with the 2021 Pineau d’Aunis by J.C. Jézéquel. It was a genuinely “hip” choice—a natural wine that offered a beautiful, rose-hued aroma. What impressed me most was its versatility; it maintained a subtle, delicate elegance that lasted until the very last sip. It is rare to find a wine that can so perfectly bridge a seafood-dominant menu with a game meat main, but this bottle did it flawlessly.
We finished with the Cédrat (Citron) dessert. Presented in four distinct textures, it was a refreshing end to a meal where finding a flaw was impossible. The service was warm and professional, making this long-awaited return truly perfect.
… moreChef Atsushi Tanaka’s menu remains a masterclass in texture and innovation. The most unforgettable moment was the “Camouflage” course. Served just before the Scallop and Chestnut dish, it featured tender cooked fish topped with flash-frozen white cheese granules. The sensation of these cold, crunchy grains melting against the warm fish was a textural masterpiece I haven’t experienced anywhere else.
The Scallop dish that followed was superb, but the Lobster course was another highlight. Interpreted in three ways, it was accompanied by pumpkin that enveloped the table in a rich, autumnal aroma. For the main, the Venison of Picardie with kumquat kosho and black garlic bridged the gap between land and sea effortlessly.
We paired the meal with the 2021 Pineau d’Aunis by J.C. Jézéquel. It was a genuinely “hip” choice—a natural wine that offered a beautiful, rose-hued aroma. What impressed me most was its versatility; it maintained a subtle, delicate elegance that lasted until the very last sip. It is rare to find a wine that can so perfectly bridge a seafood-dominant menu with a game meat main, but this bottle did it flawlessly.
We finished with the Cédrat (Citron) dessert. Presented in four distinct textures, it was a refreshing end to a meal where finding a flaw was impossible. The service was warm and professional, making this long-awaited return truly perfect.
Claire WithLove
One of our most memorable Michelin dining experiences. From the myriad of unique flavors and artistic presentations to the textures of the handmade wooden utensils and the variety of serving dishes, every detail was thoughtfully executed. The pacing was perfect — each course arrived with time to savor and appreciate what came before.
We appreciated the clear English explanations of each dish. The minimalist Scandinavian decor complemented the artistry of the food beautifully, and at the end, we were given a printed menu listing everything we’d enjoyed — a lovely touch.
Standout dishes included the chervil roots with hamachi and roe trout; Simmental beef with basil and eggplant; scallop from Normandie with plum boshi; and Banka trout with juniper and parsley. The desserts — an apple served six ways and a refreshing mango creation — were light, elegant finishes.
We dined at two Michelin-starred restaurants in Paris, and this one was our favorite — truly outstanding, even among those we’ve experienced in Norway, Iceland, and Denmark.
… moreWe appreciated the clear English explanations of each dish. The minimalist Scandinavian decor complemented the artistry of the food beautifully, and at the end, we were given a printed menu listing everything we’d enjoyed — a lovely touch.
Standout dishes included the chervil roots with hamachi and roe trout; Simmental beef with basil and eggplant; scallop from Normandie with plum boshi; and Banka trout with juniper and parsley. The desserts — an apple served six ways and a refreshing mango creation — were light, elegant finishes.
We dined at two Michelin-starred restaurants in Paris, and this one was our favorite — truly outstanding, even among those we’ve experienced in Norway, Iceland, and Denmark.
Yulia Zenkovich
One of my favorite restaurants ever! Food is real art here. Beautiful presentation, sublime flavors, intriguing combinations, amazing taste. The service is warm and extremely friendly.
They deserve a second star 100%! An experience to repeat
… moreThey deserve a second star 100%! An experience to repeat
Taste over Display
The Good:
– Excellent service
– especially loved the presentation of the dish with the carrot, it was creative and memorable
– The mocktail was also exceptional — not too sweet!
The Bad:
– The lighting was a bit harsh — but that’s just nitpicking.
The Ugly:
None.
… more– Excellent service
– especially loved the presentation of the dish with the carrot, it was creative and memorable
– The mocktail was also exceptional — not too sweet!
The Bad:
– The lighting was a bit harsh — but that’s just nitpicking.
The Ugly:
None.
Michael Hesse
We had dinner here on our last evening in Paris. This was a fabulous decision: we finished our visit on an exceptionally high note. The courses involved an innovative and exciting blend of Japanese and European cuisine, which showcases in a beautiful way the chef’s heritage. The wine pairing was a perfect match for each course. Finally, our experience was further enriched by the attentive and super friendly staff, in particular by the sommelier. For us this was an evening to remember, and to recommend to anyone interested in haute cuisine.
… moreAndrei Ionescu
Absolutely amazing taste, creativity and service!
One of the best meals I’ve ever had!
… moreOne of the best meals I’ve ever had!
Jeremiah Tomas
A spectacular blend of technique, flavour, and presentation.
Service was very warm and welcoming! My wife and I had a blast talking to the staff — who were very friendly, and showed us a fun time! It was a pleasure to meet Chef Atsushi as he came to our table at the end of our meal.
The balance of flavours was quite exceptional. At A.T. You can identify Chef Atsushi’s personality through each course. The signature dishes are a good standard for the menu. However, the other dishes surrounding the signatures showcase creativity and seasonality.
Thank you very much Restaurant A.T. for welcoming my wife and I to your fantastic restaurant.
… moreService was very warm and welcoming! My wife and I had a blast talking to the staff — who were very friendly, and showed us a fun time! It was a pleasure to meet Chef Atsushi as he came to our table at the end of our meal.
The balance of flavours was quite exceptional. At A.T. You can identify Chef Atsushi’s personality through each course. The signature dishes are a good standard for the menu. However, the other dishes surrounding the signatures showcase creativity and seasonality.
Thank you very much Restaurant A.T. for welcoming my wife and I to your fantastic restaurant.
Jonathan Tien
Phenomenal meal here at AT. Came here for lunch. Flavors were inventive and fresh. Service and pacing were excellent. Hope to be back soon for the dinner menu
… moreMarlene Kirsmel
A.T. Has quickly jumped to the top of my list for exquisite Japanese – French inspired food in Paris. The restaurant decor is very taken back to leave room for the great presentation and food quality. We enjoyed their tasting menu for dinner and every course had its own wow factor.
We did one pairing and enjoyed a few alcohol free cocktails – which I would highly recommend for anyone even if they enjoy alcohol.
Highly recommend to get a spot!
… moreWe did one pairing and enjoyed a few alcohol free cocktails – which I would highly recommend for anyone even if they enjoy alcohol.
Highly recommend to get a spot!