Trained in Japan before moving to France (where he worked alongside Stéphane Jégo, Bruno Verjus and Bertrand Grébaut), chef Masahide Ikuta works in an unpolished setting of rough-hewn walls, polished concrete and speckled mirrors in keeping with the area. France meets Japan in his single blind tasting menu built on premium ingredients that change regularly. Clarity characterises his dishes, elevated by complex sauces. The wine cellar boasts almost 400 labels.