P53 dish of the moment

Artichokes cooked 'tempura' style (Shin-sana doesn't like that word) on a bed of yuzu tinted oysters(not Gillardeau, by the way). The new veal tartar. And one of the best things you can eat in Paris at the moment, the ultimate Franco-Nippon surf and turf.

Kunitoraya

Tempura


Curry Udon

Perfect winter comfort food at one of the rue Sainte Anne's institutions. Shrimp and vegetable tempura, curry udon, a chilled Asahi, and the continual show of the chefs frantic keeping up with orders and passersby enjoying the view of a little Tokyo sur Seine