Ken Yamamoto

tableware, which includes top-quality meat knives and Japanese crockery. Yamamoto's contemporary cuisine subtly incorporates Japanese ingredients: miso saikyo accompanies the foie gras, yuzu goes into the white wine sauce served with the pollack, and Padrón peppers in tempura sit alongside the beef tenderloin.

Ken Yamamoto is a Michelin-selected restaurant in Paris, offering modern cuisine in a setting that stands out for solid execution and dependable quality. It is a useful pick for diners exploring beyond the starred addresses of Paris.