SHOEI PARIS, chef Hiroshi Fujii's restaurant that blends Japanese techniques with French ingredients.

Calling all fans of Japanese cuisine: a hot new spot is landing in the capital! Open in Paris’s 1st arrondissement since September 7, 2026, SHOEI PARIS blends the richness of French produce with classic Japanese techniques, guided by the talented chef Hiroshi Fujii, partnering for the occasion with Keiichi Auguste Matsumoto. We checked it out, and here’s the full story!

In the capital, Japanese restaurants are plentiful. Some spotlight ramen, others celebrate the art of sushi, or opt for donburi. Since September 7, 2026, a new address has joined this long list. Its name? SHOEI PARIS.

As with many other dining spots, a compelling backstory lies behind the birth of SHOEI PARIS. This is the story of chef Hiroshi Fujii. It all began in 1951 in Nagoya, Japan, when his grandfather founded SUSHI SHOEI. Today, that restaurant has closed. But Hiroshi Fujii, the eldest in this family line, wanted to carry on the culinary legacy. Based in the City of Light for several years now, the chef had the bright idea to open SHOEI PARIS, a continuation and tribute to his grandparents’ sushi restaurant.

The story of SHOEI PARIS is a four-handed collaboration

For this new challenge, chef Hiroshi Fujii has teamed up with Keiichi Auguste Matsumoto. Nicknamed Kei, this expert in sake—and also tea—has notably opened Kameya in Paris, before becoming head sommelier and restaurant director at Ogata.

On his side, Hiroshi Fujii trained in Japanese cuisine in the land of the rising sun, specifically in Kyoto and Tokyo, before arriving in France in 2013. In France, the Japanese chef broadened his horizons and piled up experiences, notably with Plénitude, Aïda, Enyaa and Hakuba at Le Cheval Blanc Paris.

In 2026, chef Hiroshi Fujii writes a new chapter in his career, taking charge of the kitchen at SHOEI PARIS, alongside Keiichi Auguste Matsumoto. The chef’s motto: blend French ingredients with the techniques of Japanese cuisine to offer diners a truly distinctive Parisian dining experience, rooted in nature and the seasons.

A culinary experience that whisks diners straight to Japan

We had the chance to step behind the doors of a restaurant that should win over fans of Japanese gastronomy, eager for menus built around sushi, a kappō experience, and charcoal grilling. Located on Rue Saint-Honoré, in the spot of the former Yam’Tcha by Adeline Grattard, SHOEI PARIS reveals several distinct spaces. Here, wood is the dominant motif. Not far from the entrance, a handful of tables welcome guests choosing the à la carte specialties. On the menu? Assorted sashimi, a Wagyu temaki, a miso-marinated charred mackerel bô-zushi, seasonal vegetable tempura, charcoal-grilled cod, miso soup, and nigiri and sushi available à la carte (salmon, trout, bluefin tuna, eel, fatty tuna, and more).

In the back, a beautiful dining room awaits hungry gourmands. It can, if desired, be privatized. But one detail immediately catches the eye: the stunning counter, the kind you typically find in Japan. Seating up to eight, the counter is reserved for guests who have chosen the multi-course tasting menu. In the evening, two seating times are offered, either at 7:00 p.m. or at 9:00 p.m.

You’ve got it: SHOEI PARIS is betting on a two-hour experience. Two hours to savor this seven-course menu thoughtfully crafted and prepared live before you by chef Hiroshi Fujii. To start, a palate-cleansing green tea from southern Japan, the so‑called "apéritif." Next up is the "Sakizuke," the famed , presented for the occasion in a pretty glass. Made with crab, grilled eggplant, cucumber, and a tomato jelly, this exceptionally fresh appetizer only bodes well for what’s to come.

And now we’re onto the next course. Armed with an ultra-long knife, the chef begins slicing in front of us a gorgeous piece of bonite. His movements are precise, almost ceremonial, as if choreographed to perfection. Beyond the ultra-tender bonite saisie à la paille, this starter pairs it with shredded vegetables and ponzu. The umami is unmistakable. It’s our first real favorite of the menu!

To be read
Japanese restaurants in Paris, our top picks
Shin Izakaya, a Japanese restaurant with the vibe of a bistro-tavern in Saint-Germain-des-Prés
UNI Paris, the upscale Japanese restaurant by chef Akmal Anuar nestled in the Golden Triangle

We proceed with the succulentdashi broth of yellowtail and its cooked yellowtail ikejime, accompanied by warm sake. The whole is served in beautiful tableware, different for each dish, and mostly sourced from Japan.

The chef keeps captivating us, building our anticipation as he prepares his signature dish right before our eyes: the dashimaki tomago! Far more than a simple Japanese omelette, it’s rolled with bonito dashi. He blends the egg with the dashi to unleash incredible flavors and a flawless texture.

The experience continues with the "Yakimono". And once again, the chef treats us to this memorable charcoal-grilled eel glazed in kabayaki style, accompanied by a succulent roasted fig to boot. It's a true flavor explosion, the night's second standout.

Wanting to pay homage to his grandparents' restaurant, Hiroshi Fujii this time serves up before our eyes an assortment of four nigiri (yellowtail, trout, bluefin tuna and fatty tuna), crafted once again with a technique refined over the years. There is nothing to fault; it’s a delight for both the palate and the eye. Also worth noting is the quality of the ingredients served on site, with fish from Viot.

Finally, we wrap up with the "kanmi", the famous dessert unveiled for the occasion featuring a charcoal-grilled fig ice cream and a white miso mousse. Like a real candy on the tongue, this utterly indulgent dessert stands as our final favorite.

To accompany the tasting, the restaurant suggests food-and-wine and/or sake pairings, but also a food-and-tea pairing. We can only urge you to let the seasoned, warmly welcoming Kei guide you. That evening, we particularly sampled a sake from Mie Prefecture, as well as an unusual wine made from 13 Alsace grape varieties. For each, the pairing was flawless!

SHOEI PARIS, our take

With this seven-course tasting menu and this kappō cuisine, SHOEI PARIS delivered a memorable culinary experience. More than just a meal celebrating Japanese gastronomy, SHOEI PARIS reveals the Nipponese techniques that make others swoon. At the counter, all the senses are awakened—taste, smell, and touch, but also sight and hearing—captured by the chef’s perfectly practiced movements, Hiroshi Fujii. We also appreciated the quality of the produce and the way the Parisian seasons were honored, all prepared with technique and the Japanese spirit. As for the portions, they’re impeccably balanced, designed for a seven-course journey.

The experience, ideal for an intimate tête‑à‑tête, should delight curious diners who haven’t yet set foot in Japan, as well as those hoping to find in Paris that uniquely umami taste. But don’t rush. To truly savor this experience, take your time to enjoy every bite and watch the chef’s every move. Priced at 95 euros (drinks not included), the menu en sept services is steep, but worth the detour and could be the right choice for celebrating a special occasion. Alternatively, you can opt for the lunch menu at 40 euros, featuring three courses of your choosing. And if you’re a die-hard carnivore, this might not be the place for you. While the restaurant offers Wagyu, SHOEI PARIS places fish at the forefront, the ingredient that Japanese diners crave.

So head straight to the 1st arrondissement of Paris to push open the doors of SHOEI PARIS and experience an adventure you won’t soon forget.

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