Narro, the excellent restaurant in Paris 5th arrondissement with chef Kazuma Chikuda

Food lovers beware! The Latin Quarter in Paris has a new restaurant that's sure to be the talk of the town. Called Narro, this restaurant offers bistronomic cuisine led by talented Japanese chef Kazuma Chikuda. On the menu? Ultra-generous, modern dishes to tantalize the taste buds!

Narro. Remember the name, because this new Parisian restaurant is likely to become your new HQ. Opened in September 2020 in the capital's 5th arrondissement, Narro is one of those gourmet addresses you'd like to keep all to yourself. This restaurant is led by the talented and very promising Japanese chef Kazuma Chikuda. After training as a chef in Nagano, Japan, Kazuma pursued his dream by joining the Hiramatsu group and the Paul Bocuse establishments in the Land of the Rising Sun. A few years later, he became sous-chef at the "Le Sot l'Y Laisse" restaurant in the 11th arrondissement of Paris.

Drawing on his experience, Kazuma offers Narro French and bistronomic cuisine that's healthy, generous and modern. Here, of course, everything is homemade, and the establishment is committed to using carefully sourced, mainly local, products. Meat, for example, comes from the Huguenin butcher's shop and Maison Brielle, while the wild fish is caught by Olivier Argelas, a fisherman from Cap Ferret.

And a glance at the menu is all it takes to realize that our taste buds are in for a real treat. The tasting begins with a succulent organic perfect egg, where the vegetal aspect of the pea mousse with lavender blends perfectly with thesmoked eel and seed crumble. A classic reinterpreted in a contemporary way that seduces us from the very first bite!

Opposite us, cuttlefish in strips, with a delicious gaspacho of field tomatoes, fresh goat's cheese espuma and celery potato chips. Fresh and perfectly balanced, it's the perfect way to start a meal.

We continue the gustatory pleasure with an excellent fillet of perfectly cooked wild sea bass, delicately placed on a creamy saffron risotto with shellfish, and sublimated with a marinière mousseline and puffed rice. This dish, with its skilful blend of perfectly mastered flavors, is a real favorite.

Carnivores will love Huguenin's perfectly cooked rib-eye steak with its smoked eggplant caviar, roasted zucchini, savory jus and lovage butter. A guaranteed explosion in the mouth.

And to round off your meal in style, we recommend ordering one of the desserts created daily by Marion Bianchini. Formerly pastry chef at New York's Benoit restaurant (Ducasse Group), Marion has made a name for herself at Narro with her creative desserts, which are also perfectly presented. We literally melt for the " Dough " cookie, just out of the oven, with its crunchy peanuts and pecan nuts, not forgetting its delicious Tahitian vanilla ice cream.

For fruit and plant lovers, opt for the strawberry and rhubarb confit dessert, with verbena-infused ice cream and muscatel jelly.

And to accompany these delicious dishes, put your trust in our head sommelier, Thomas Legrand, who is on hand to provide room service and recommend the perfect wine to match your menu. For Narro, Thomas has selected nearly 70 natural, biodynamic and organic wines.

In a warm, well-appointed setting designed by Odile Hertenberger of OSH, Narro offers the kind of enchanted, gourmet interlude we'd like to see more of. An address we warmly recommend!

Note that the restaurant also has a private lounge in the basement, available for up to 15 people.

Alcohol abuse is dangerous for your health. Drink in moderation.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.