Signatures
A5 Wagyu Tataki
$48Miyazaki A5, charred cedar, ponzu jelly, wasabi bloom.
Est. Since Nineteen Ninety-Two
An Unforgettable
Dining Experience
Exceptional cuisine, handcrafted moments, and an atmosphere designed to be remembered.
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A Quiet Kind of Luxury✦A Quiet Kind of Luxury✦A Quiet Kind of Luxury✦A Quiet Kind of Luxury✦A Quiet Kind of Luxury✦A Quiet Kind of Luxury✦A Quiet Kind of Luxury✦A Quiet Kind of Luxury✦A Quiet Kind of Luxury✦A Quiet Kind of Luxury✦A Quiet Kind of Luxury✦A Quiet Kind of Luxury✦
The Menu
A curation of seasonal craft
Sourced from small farms, coastal boats, and heritage producers — every plate is composed to reveal a single, quiet idea.
Signatures
Truffle Duck Consommé
$42Clarified duck broth, black truffle, cured yolk, chive oil.
Signatures
Charcoal Quail & Foie
$58Binchōtan quail, seared foie, sour cherry, five spice jus.
Our Philosophy
A room that remembers you.
Maison Kaishō was founded on a single conviction: that dinner, when made with care, is a form of hospitality that borders on art. Every element — the ceramic, the light, the pause before the next course — is designed with intention.
We work with a small circle of growers, divers, and artisans. We cook over live fire. We plate by hand. And we build each evening around the guest in front of us.
32
Seats per night
9
Course tasting
12
Years of service
In Motion
A slow film of an evening.
Drag, scroll, and linger. The best moments in the room are rarely posed.
Gallery
Frames from the house
The Kitchen
Hands that have spent decades in fire and stillness
Executive Chef
Kenji Tanaka
SpecialtyEdomae Sushi & Kaiseki
Experience22 years
“A dish is a conversation between the land, the season, and the guest.”
Sous Chef
Marco Rivera
SpecialtyFire & Binchōtan
Experience14 years
“Fire is the oldest ingredient — you learn to listen to it.”
Pastry Chef
Amélie Laurent
SpecialtyModern Patisserie
Experience11 years
“Dessert is memory — it should feel like something you once loved.”
The Story
A quiet devotion to craft
Maison Kaishō began as a nine-seat counter above a fishmonger in Kyoto. Our founder cooked from what came in that morning — nothing else. That principle still shapes every menu we write.
We believe in ingredients before technique, restraint before flourish, and hospitality before spectacle. It is why our menus are short. It is why our rooms are quiet. It is why guests return.
K.
Kenji Tanaka
Executive Chef & Founder
Guests
★★★★★
“The most memorable evening we've had in years. Every course was theatre, and the service was flawless without ever feeling formal.”
Isabelle M.
·New York
★★★★★
“This isn't dinner — it's a slow, deliberate performance. The A5 tataki alone is worth the flight.”
Daniel R.
·London
★★★★★
“Somewhere between a Michelin room and a private atelier. Confident, quiet, precise.”
Sophie L.
·Paris
★★★★★
“I've eaten in Ginza my whole life. Maison Kaishō belongs in that conversation.”
Hiroshi K.
·Tokyo
Reservations
Reserve your experience
Bookings open thirty days in advance. Our team will personally confirm your reservation and any dietary considerations.
Address128 Rue de la Lune, Paris 1er
HoursTue – Sat · 18:00 — 23:00
Telephone+33 1 42 60 00 00
AttireSmart, considered