Koji Paris distills the art of Japanese teppanyaki into a serene, wood-clad sanctuary in the heart of the French capital—an address coveted by those who prize precision over spectacle. For seekers of Koji + Paris, the draw is unmistakable: chef Koji Hashimoto’s flame-kissed mastery at the counter, where premium fish and meats meet impeccable sauces and quiet theater. Intimate, refined, and resolutely focused on craft, this is Paris fine dining shaped by restraint, balance, and extraordinary product.

The Story & Heritage
Koji Hashimoto’s career spans esteemed Japanese and Parisian kitchens, culminating in a namesake restaurant that honors teppanyaki’s ceremonial roots without theatrics. Trained in the discipline of minimal intervention, the chef brings a measured philosophy: technique in service of ingredient integrity. Koji has garnered Michelin recognition for its unwavering standards—an emblem of its rigorous sourcing and exacting execution. The restaurant’s evolution is subtle and seasonal rather than trend-driven, a hallmark that sets it apart in the landscape of Michelin star restaurants Paris, where endurance and refinement win over flash.

The Cuisine & Menu
The menu centers on a refined teppanyaki tasting format with select à la carte options, positioning Koji in the fine dining tier. Signature plates showcase clarity and depth: an assortment of grilled fish glossed with white miso and sherry vinegar; Normandy beef fillet seared to a perfect blush; and seasonal shellfish kissed by the plancha’s heat. Sauces are crystalline, precise, and never overbearing—think yuzu-accented jus or delicately smoked soy reductions. Sourcing privileges line-caught fish, market-fresh produce, and premium French meats, with sustainability considered in selection. Dietary accommodations (pescatarian or no-beef menus) are handled with advance notice, preserving the integrity of the chef’s progression while respecting guest needs.

Experience & Atmosphere
With just a handful of counter seats and a few tables, Koji’s minimalist room—warm woods, clean lines, and soft lighting—centers the chef’s stage: the teppan. Service is discreet, bilingual, and deeply knowledgeable, pacing the meal with unhurried grace. The wine program leans French with thoughtful Burgundy and Loire selections, alongside a curated sake list and pairing options guided by a dedicated sommelier. Book the chef’s counter for the most immersive vantage point; private dining can be arranged for intimate groups. Expect a smart-casual to elegant dress code. Reservations are essential—often two to four weeks ahead for prime weekend slots. A petite bar program favors aperitifs that complement the grill’s delicate smokiness.

Closing & Call-to-Action
Choose Koji for an evening where fire meets finesse and every element serves the ingredient. Reserve early—counter seats are the most coveted and book out quickly, especially for Friday and Saturday. For aficionados of the best restaurants Paris and those pursuing the best fine dining in Paris, the chef’s counter or a sommelier-led pairing elevates the experience to its apex—quiet luxury, rendered in flame and flavor.