Masaikuta, Chef Masahide Ikuta’s Fine Dining Spot Eyes First Michelin Star

You may have had the chance to sample his creations at Enfants du Marché, located in the Marché des Enfants Rouges, or perhaps during his various residencies around Paris over the years — such as at Acte II. Now, it’s under his own name that Japanese chef Masahide Ikuta is opening his own restaurant in the French capital, simply and elegantly named Masaikuta.

Just a short walk from the renowned star-rated Amâlia, located at 26 bis rue de la Fontaine au Roi, a new culinary address has recently opened its doors. This addition cements the 11th arrondissement's reputation as a must-visit destination for discerning food lovers in Paris. With a mission not so subtly declared: to earn its own precious star.

With Masaikuta, Chef Masahide Ikuta takes a significant step forward. Prior to opening his own place, he sharpened his skills at renowned establishments, working alongside Bruno Verjus and Stéphane Jégo at L'Ami Jean. This has shaped a highly personal culinary style that he now shares.

This new restaurant immediately establishes itself with a premium positioning. During lunch, the menus are priced at 60€, 90€, and 150€. In the evening, three options range from 90€ to 200€. The lunchtime offering features a single tasting menu, an audacious choice that might surprise some diners, but it gives the chef full control over the culinary story being told.

The chef's cuisine has a distinct identity. While Japanese influences are evident, they don't push the restaurant into traditional territory. It’s not a sushi bar nor a classic Japanese restaurant: Japanese markers are sprinkled throughout — seaweeds, condiments, and even binchotan cooking, a renowned Japanese charcoal.

The rest follows a contemporary gastronomic approach where each plate is a carefully curated composition of numerous elements. It’s a cuisine driven by identity and boldness, with the chef’s personality shining through in every dish.

During a recent lunch, the meal kicked off with a bold amuse-bouche—a creative take on the Bloody Mary, featuring lobster and accented by a celery oil. This was followed by a wild sardine served in two stages. First, it was marinated like a ceviche in a leche de tigre broth infused with hibiscus, seaweed, and smoked kombu vinegar, topped with Basque-style trout caviar and Japanese radishes.

Then follows a more playful sequence, recalling a Basque memory: a churros with fresh cream topped with Cantabrian anchovies, smoked over cherry wood, accompanied by salted sardines, marine herbs, and Espelette pepper. The main course showcased a red tuna otoro ikijime, alongside a herb-crusted ventrèche—like exceptional meat—with a teriyaki glaze infused with hibiscus, fish civet, and wild arugula, creating a deep, refined, and perfectly balanced plate.

While the menu evolves in sync with daily deliveries and fresh catches from the fish market, it’s clear that the sea largely sets the tone for this culinary haven. Fish and seafood are the main thread running through the menu, whereas meat takes a quieter backseat, often making an appearance in the evening. Sometimes, it’s presented in the form of offal—think veal sweetbreads cooked in clarified butter or tempura-fried brains—reflecting the chef’s desire to explore less conventional cuts that are full of character.

It's worth noting that for the lunch menu — starter, main, and dessert — portion sizes are kept modest. Masaikuta caters more to those who appreciate the artistry of plating rather than purely seeking fullness. In the evening, the scene shifts to raising glasses with carefully selected natural wines, snacking on tapas at the bar, and enjoying a lively atmosphere accompanied by jazz vinyl records chosen by the chef himself.

• To be read
• Gastronomic restaurants in Paris, our best addresses
• Japanese restaurants in Paris, our top picks
• Where to eat good sushi in Paris? Our top picks

In just a few months, Masaikuta has already established itself as a bold and distinctive dining destination, emphasizing personality, precision, and daring flavors in a Parisian culinary scene always eager for fresh and innovative signatures.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.