La Table d’Aki

Some of the best fish courses I have had in my life. Possibly the best I have ever had. Every single course was done to perfection.
Langoustine with leeks in a cream sauce.
Cod with vegetables and a fennel reduction.
Sea Bass with caviar in a cream sauce. A dish served at 3 star Ambrosie where the chef used to work.
Sole with chunks of black truffle with truffle jus.
All the fish were cooked perfectly. The sauces that accompanied each fish were light, delicious and matched their respective proteins beautifully. We used our bread to soak up every last bit of sauce from every single dish.
If you love fish, this is the restaurant you would definitely not want to miss.

Amazing french featuring fish. The chef/​owner Aki is so sweet and serious on what he does. I can’t wait to go back there in one week!

My boyfriend and I came to Paris to eat. And this place was the highlight.
We made reservations a couple of months in advance and arrived a few minutes prior to our reservation.
The venue is small but bright with maybe only capacity for 20. The kitchen is open and you can see Aki working his magic.
Aki’s wife served the plates and would describe each course upon placing the dishes down.
There were several courses, all fish, all impeccable. The flavor combinations were out of this world. We don’t speak French so didn’t understand the descriptions but it didn’t matter one bit– this was the best meal of our lives and we will definitely be returning upon any future trip to Paris. Humble folks with fantastic food – worth every penny. (Approx € 200 for the two of us, including a bottle of wine).

I went to the chef Akihiro’s dinning room with a friend of mine who is close to his relatives also running the great French restaurant in Tokyo (well, that was the initial introduction :)
Anyway, here — this very intimate and elegant restaurant having only around 16 seats… with his one assistant/​wait staff only. Basically the chef really does everything !
You can feel his passion coming through over the counter/​small kitchen where he is working intensely.
He specializes in Fish dishes ! as he was presiding them at L’Amboisie for many years as I heard. So needless to say, we had a great fish dish.
I really liked the desserts too though. (done by him as well)
Early reservation is essential naturally and he won’t likely to take more than 4 in a group reservation.
And… just to note that the chef Akihiro seems to be a very disciplined kind of person in many ways including the manner :) so be punctual or let him know if you are running late to secure the table ;)
But once you get there surely you can enjoy his wonderful creation, nothing too fancy or overly decorated, just pure and simple pleasure.

After discussing with my husband that this is the only trip to Paris on our lifetime (we’re on our honeymoon), this restaurant experience changed our minds.
Chef Akihiro Horikoshi may not have a Michelin star, but it’s only a matter of time. Don’t be fooled — he worked alongside a 3-​Michelin star chef for 2 decades and it is obvious in his cuisine.
We had reservations for 8 PM. They don’t open the restaurant (a living-​room sized dining room that seats 16 only) until 8 PM. Don’t be late! Well, a few minutes late is OK, but I saw them turn away someone who was 45 minutes late into dinner service.
The restaurant literally seats 16 and is served by one hostess/​waitress and the chef. It’s almost like you’re dining at his house.
The food was phenomenal. I don’t know what I ate (except it’s all seafood based), but my senses were thrilled. The presentation, texture, aroma, and — of course — taste of EVERYTHING was AMAZING.
Don’t expect to be stuffed. The five course dinner is well proportioned (please, please taste your food and don’t just wolf this stuff down). You’ll leave satisfied; it’s about the quality here and not the quantity.
Reservations are recommended (if not required).

Un peu décevant même si ça reste du grand niveau.

This has become my favorite restaurant in Paris. I take all visitors because of the perfection of the dishes and reasonable prices for Michelin quality fare. The chef and his assistant are hospitable, it always feels like he is cooking for you in his kitchen at home… if of course that kitchen were elegant and modern, yet homey. The food is inventive and delicious, but light, so you leave feeling satisfied but not too stuffed for a nightcap afterward. Delightful.

Akihiro Horikoshi est un chef hors du commun! Une expérience qui se respecte, multitâches, chef, serveur, sommelier, un sage impassible minutieux et créateur. Des poissons ou des crustacés qui s’alignent dans l’assiette avec de beaux légumes, la touché saucière belle comme un idéogramme. Les desserts sont à l’unisson du reste, et vous donneraient presque l’envie de débarrasser et d’aller faire la plonge. Vingt couverts au plus, une belle cuisine ouverte sur les invités. Formules le soir à 38 ou 45 euros, plats à 18 € je pense le midi.

Une formidable découverte. Cuisson de haute volée, le chef qui y office a travaillé 20 ans à l’ambroisie on devine donc la qualité de la cuisine proposée. Il est d’ailleurs seul en salle et s’en sort magnifiquement bien. Un vrai virtuose.