{"id":207366,"date":"2026-01-25T13:29:00","date_gmt":"2026-01-25T12:29:00","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2026\/01\/25\/katsu-katsu-opens-in-paris-2e-the-new-japanese-restaurant-specializing-in-breadcrumbs\/"},"modified":"2026-01-25T13:29:00","modified_gmt":"2026-01-25T12:29:00","slug":"katsu-katsu-opens-in-paris-2e-the-new-japanese-restaurant-specializing-in-breadcrumbs","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2026\/01\/25\/katsu-katsu-opens-in-paris-2e-the-new-japanese-restaurant-specializing-in-breadcrumbs\/","title":{"rendered":"Katsu Katsu opens in Paris 2e: the new Japanese restaurant specializing in breadcrumbs"},"content":{"rendered":"

In need of a comforting meal, without fuss or artifice? Katsu Katsu has established itself as the new Japanese restaurant in Paris<\/a>, with its fine, clean, golden brown panko breading. Here, everyone can enjoy a masterfully controlled crispness, without losing the taste of the product. <\/p>\n

Katsu Katsu, Japanese breadcrumbs in the spotlight<\/h2>\n

In the heart of Paris 2nd<\/a><\/strong>this address focuses on simplicity and precision, two strong hallmarks of Japanese cuisine. The panko<\/strong> breading protects the flesh and preserves the juices, while the frying remains dry. The new Japanese restaurant in Paris takes this focus on board, and translates it into a short, clear and efficient menu. <\/p>\n

Theebi katsu<\/strong> puts the shrimp at the forefront, with a light shell<\/a> that clatters under the tooth. What’s more, the homemade sauce adds pep and a touch of acidity to prolong the iodized flavor. <\/p>\n

The kinoko katsu<\/strong> plays the vegetal card with Eryngi mushrooms, which are fleshy and melt-in-the-mouth after cooking. On the other hand, the breading remains ultra-crisp, creating a welcome contrast in<\/a> the mouth. <\/p>\n

“Well-made breading magnifies the product, rather than masking it.”<\/p><\/blockquote>\n

A concise menu to suit all appetites<\/h3>\n

The tempura set<\/strong> brings together shrimp and vegetables, coated in an airy batter that doesn’t saturate the palate. As a result, the texture remains light, while each bite retains its identity. <\/p>\n

The curry katsu udon<\/strong> combines a delicate broth, a mild curry and a crispy katsu. As a result, this bowl becomes a reassuring landmark for anyone looking for a new Japanese restaurant in Paris, without excess spice. <\/p>\n

    \n
  • Speciality: katsu, Japanese breadcrumbs and well-balanced hot and cold.<\/li>\n
  • District: Paris 2e<\/strong>, convenient for a quick lunch<\/li>\n
  • Atmosphere: simple, well-cared-for, focused on food<\/li>\n
  • Budget: starters from \u20ac4.50<\/strong>, various main courses<\/li>\n
  • Audience: curious, lovers of crispness and clean sauces<\/li>\n<\/ul>\n

    \n

    Starters to share, straightforward flavours<\/h2>\n

    The edamame<\/strong> open up your appetite with just the right amount of salt, for mindless nibbling. This simple, plant-based dish is a good place to start, at \u20ac4.50<\/strong>. <\/p>\n

    The gyoza<\/strong> arrive grilled, stuffed with chicken and vegetables, with a thin dough. The juices stay inside, and the plate is priced at \u20ac6.50<\/strong>, ideal for a new Japanese restaurant in Paris. <\/p>\n

    Takoyaki<\/strong> are soft dumplings filled with octopus and topped with sauce. And dried bonito dances on top, for a smoky touch, at \u20ac6.50<\/strong>. <\/p>\n

    Theagedashi tofu<\/strong> offers fried tofu, resting in a Japanese dashi sauce. In short, the crunchy-melting contrast works very well, for \u20ac7.50<\/strong>. <\/p>\n

    Simmered vegetables and tangy salads<\/h3>\n

    The kabochani<\/strong> features pumpkin simmered in a sweet soy sauce. In this way, the natural sweetness of kabocha is combined with saltiness, for \u20ac5.50<\/strong>. <\/p>\n

    The takokyu<\/strong> brings a spicy octopus salad with cucumber and seaweed. Also, the freshness lifts the whole and calls for a second bowl, at \u20ac7.50<\/strong>, at this new Japanese restaurant in Paris. <\/p>\n

    Prices remain clear and contained, encouraging sharing at the table. As a result, it’s easy to put together a meal that’s flexible, depending on hunger and the mood of the moment. <\/p>\n

    Eggplants and croquettes, comforting notes<\/h2>\n

    The yakinasu tororo<\/strong> features grilled eggplant topped with grated yam. The sweetness of the tororo binds the dish together without weighing it down, for \u20ac7.50<\/strong>. <\/p>\n

    The mabonasu<\/strong> features fried eggplant stuffed with ground pork and a fragrant jus. However, the fat remains contained and the bite remains clean, worthy of a new Japanese restaurant in Paris. <\/p>\n

    Imo korokke<\/strong> mixes potato, cheese and ground beef into golden, melt-in-the-mouth croquettes. What’s more, the thin crust keeps the heat in, while the core comforts without weighing it down. <\/p>\n

    Fluid service, regular plates and a precise rhythm send a signal of seriousness. Katsu Katsu ticks all the right boxes for a new Japanese restaurant in Paris, with a clear identity and fair portions. Finally, the consistency of the panko<\/strong> breadcrumbs is as reassuring as it is seductive, for lunch as well as dinner. <\/p>\n","protected":false},"excerpt":{"rendered":"

    In need of a comforting meal, without fuss or artifice? Katsu Katsu has established itself as the new Japanese restaurant in Paris, with its fine,…<\/p>\n","protected":false},"author":13,"featured_media":207175,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2685],"tags":[5535],"quartier":[],"class_list":["post-207366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-du-luxe-en","tag-new-japanese-restaurant-in-paris"],"acf":[],"yoast_head":"\nKatsu Katsu opens in Paris 2e: the new Japanese restaurant specializing in breadcrumbs<\/title>\n<meta name=\"description\" content=\"Katsu Katsu, a new Japanese restaurant in Paris, relies on a thin panko breading for a light crunch. 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