Japanese
Soba
$-$$
Review
Originally from Tokyo, soba master Katsuki Sakurai has been at the helm of Yen in Paris for more than 20 years. Trained under Takahashi Kunihiro, one of Japan’s most respected soba masters, he imports buckwheat from Japan and hand-cuts the noodles daily, ensuring perfect texture and flavour. While soba is the house specialty, the rest of the menu is equally accomplished, offering refined Japanese dishes that make Yen one of the city’s most reliable addresses for authentic cuisine.
Closed Sunday
Editor’s Highlights
- Housemade soba with various seasonal toppings
- Sashimi of the day
- Warm mocha with bottarga
- Zucchini flower tempura when in season