TÔ Restaurant, for the essence of Franco-Japanese cuisine in Paris

TÔ Restaurant is the name of a tasty restaurant on the Canal Saint-Martin. We're off to discover this French restaurant with Japanese accents, where fresh, well-prepared products are the order of the day.

Good addresses abound on the Canal Saint-Martin in Paris's 10th arrondissement. After Africa at New Soul Food and China at Gros Bao, we're off to Japan at TÔ Restaurant.

Chef Ryo Miyazaki (ex-Saturn) offers Japanese-inspired French cuisine using the finest French produce. He revisitsOmakase, the traditional Japanese menu that gives the chef carte blanche in eight stages. It's an opportunity for us to discover the full range of what the chef does so well. But you're free to indulge yourself with the gourmet lunch menu or the hot or cold izakayas in tapas mode to share.

The decor is modern and elegant, with different areas on the program. There's a terrace, of course, a bright room and a more discreet back room for business lunches or groups. A pleasant surprise to discover in the basement: the open kitchen!

The carte blanche begins with corn soup, foie gras, croutons in olive oil and pea mousse, a fresh, creamy delight.

The ceviche of red tuna, salmon, squid and liche with yuzu sauce is followed by red radish and Japanese cauliflower.

We then continue with the excellent tartare of veal and Utah beach n°1 oysters, parsley espuma and roasted hazelnuts. A surprisingly iodized and fine marriage, we love it!

We love the salmon sushi. The chef uses the chinuki technique (found in ikejime), which consists of draining the fish of blood from its veins and arteries, then maturing it for 10 days in ice. This gives the fish an ultra-melting flesh. The chef grates soy stone as a condiment for the final touch, and it's a delight.

Next comes the Pavé de lieu jaune cooked at low temperature, with white soy sauce and trout roe. A gentle cooking process that preserves the flesh of the fish with the pep of the trout roe.

Our favorite is the rack of lamb cooked in a rosé sauce with hazelnut butter and seasonal vegetables. The meat melts in your mouth.

Among the dishes on the menu, we discover the half-cooked miso marinated salmon or the excellent octopus grilled a la plancha. These dishes are more generous than those on the tasting menu, but of course, there aren't 7 to choose from.