{"id":169461,"date":"2025-05-21T18:00:00","date_gmt":"2025-05-21T16:00:00","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/05\/21\/matsuhisa-paris-japanese-gastronomy-blossoms-at-the-royal-monceau\/"},"modified":"2025-05-21T18:01:00","modified_gmt":"2025-05-21T16:01:00","slug":"matsuhisa-paris-japanese-gastronomy-blossoms-at-the-royal-monceau","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/05\/21\/matsuhisa-paris-japanese-gastronomy-blossoms-at-the-royal-monceau\/","title":{"rendered":"Matsuhisa Paris: Japanese gastronomy blossoms at the Royal Monceau"},"content":{"rendered":"\n

Paris becomes the stage for a culinary dialogue between Tokyo and Lima. This is the daring challenge taken up since 2016 by Matsuhisa Paris, an address as confidential as it is iconic, nestled in the heart of the Royal Monceau – Raffles Paris. At the helm is the legendary Nobu Matsuhisa, chef of 60 restaurants around the world, whose Peruvian-Japanese vision is as unexpected as it is deliciously coherent. <\/strong><\/p>\n\n

A meeting of two continents on the plate<\/strong><\/h2>\n\n

Matsuhisa’s cuisine doesn’t just assemble flavors: it fuses two cultures<\/strong>, two sensibilities. Born in Japan, Nobuyuki Matsuhisa discovered Peru in the 1970s, when he opened his very first restaurant in Lima. There, faced with the absence of certain Japanese products, he reinvented his recipes, exploring new ingredients, opening himself up to unknown textures, novel marinades and unsuspected spices<\/strong>. This culture shock became a fertile breeding ground, a source of inspiration he would never cease to delve into. <\/p>\n\n

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See this post on Instagram<\/div><\/div>
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A publication shared by Matsuhisa Paris (@matsuhisaparis)<\/a><\/p><\/div><\/blockquote>\n