{"id":143709,"date":"2024-10-22T07:50:05","date_gmt":"2024-10-22T07:50:05","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2024\/10\/22\/soe-the-japanese-inspired-table-you-cant-live-without\/"},"modified":"2024-11-20T13:34:20","modified_gmt":"2024-11-20T13:34:20","slug":"soe-the-japanese-inspired-table-you-cant-live-without","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2024\/10\/22\/soe-the-japanese-inspired-table-you-cant-live-without\/","title":{"rendered":"So\u00e9: the Japanese-inspired table you can’t live without"},"content":{"rendered":"\n

Nestled in the heart of the Marais district, So\u00e9 is a unique Japanese-inspired restaurant. Open since this summer, the restaurant is tucked away in a discreet street, offering a peaceful atmosphere conducive to culinary escape. <\/strong><\/p>\n\n

Immersion in the So\u00e9 experience<\/strong><\/h2>\n\n

Owner Paul Grillo designed the restaurant with his former cooking school classmate Nicolas Santamaria. Together, they have created a French interpretation of the izakaya, a Japanese concept where people drink and share food in a relaxed, French bistro-style atmosphere. So\u00e9 offers a perfect fusion of French elegance and Japanese refinement.<\/p>\n\n

The izakaya is a pillar of Japanese culture. Often frequented in the evening, they offer alcoholic beverages, mainly sake and sh\u014dch\u016b. The particularity of these establishments lies in their conviviality. <\/p>\n\n

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Quality and seasonality<\/strong><\/h2>\n\n

So\u00e9’s menu changes every two weeks, reflecting the season and the chefs’ inspiration. During our visit, we were impressed by the originality of the dishes. As an aperitif, the Tra Khai cocktail<\/strong>, made with 3S house sh\u014dch\u016b Aokage 41, smoked green tea and umami bitter, was a real taste revelation. The subtle flavors of sake and green tea create a surprisingly balanced blend. <\/p>\n\n

For starters, we were delighted with So\u00e9’s autumnal twist on sweet miso eggplant (So\u00e9’s signature dish). The variation in textures around the white miso, with its crunchy tuile, caramel and frothy emulsion, is particularly apt. For the main course, a rack of piglet from the north of France was accompanied by a saut\u00e9ed julienne of Jerusalem artichokes and a bed of turnips. The remarkable cooking of the meat and the accompaniment of seasonal vegetables made this dish a real success.<\/p>\n\n

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Black mullet confit in teriyaki sauce, served with black radish pickles, also left a lasting impression. Each bite revealed a perfect harmony of savory and sweet, underscored by a subtle touch of shiso pesto. <\/p>\n\n

The meal concluded with a refined dessert. An entremet combining black sesame puffed rice cookie, Williams pear mousse and a light verbena glaze. This subtle blend of fruity and floral flavors provided an elegant finishing touch to this gastronomic experience. All accompanied by a glass of umesh\u016b, a Japanese plum spirit with hints of almond. <\/p>\n\n

Every detail<\/strong> counts<\/h2>\n\n

In addition to the quality of its dishes, So\u00e9 stands out for its choice of spirits. Two possible destinations: France or Asia. So much so that, in addition to a wine list carefully selected by a sommelier friend, you’ll find fine French references such as Bourgouin cognac, Christian Drouin calvados and liqueurs from the young but promising Michellot company, which offers gentian, verbena and g\u00e9n\u00e9pi. In Asia, we offer a vast catalog of traditional and modern sakes.<\/p>\n\n

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A publication shared by So\u00e9 restaurant paris (@soe.paris)<\/a><\/p><\/div><\/blockquote>\n