The next time I complain about a kitchen that’s too small, I will think of Yoshinori Morie. If I could turn out a fraction of the fantastic fare he manages from his postage stamp work space, I would applaud myself.
The Japanese chef’s Left Bank restaurant, Yoshinori, has been open since last October, and the 30-seat establishment on two levels already has a steady following. With its simple but elegant pale wood décor, delicate linen blinds, and painted white colombage, it’s simply a warming, welcoming, intimate spot.
With just two chefs in the kitchen and a staff of one in the dining room, Yoshinori works at a smooth and steady pace. The French fare is seasonal, varied, and well-sourced, with oysters from Utah Beach, milk-fed veal from the Corrèze, skate wing from Brittany, pork and lamb from la ferme de Clavisy in Burgundy, and cheese from Laurent Dubois.
The plump Normandy oysters arrive bathed in a brilliant green sauce of sautéed leeks and juniper berry oil, showered with watercress. I fell instantly in love with his Ailes de Raie de Bretagne, meaty strips of moist skate wing served on a soothing bed of cabbage and Brussels sprouts, tossed in a buttery sherry vinegar sauce and topped with an avalanche of green herbs. The brilliant pink baby pork ribs—côte de cochon de la ferme de Clavisy – were paired with a mix of winter vegetables and a salty touch of Kalamata olives. And the bread, from baker Thierry Delabre, is worth a detour on its own, served with squares of sweet seaweed butter.
But the real star of the show is the gorgeous, golden Passion Fruit Bavarois, set in a colorful mango sauce, flanked by squares of brilliant pink grapefruit jelly. It was a perfect wintry close – fruity, and easy on the palate – and I am inspired to recreate a version of this as a signature seasonal dessert.
The wine list presents some fine offerings, including selections from Michele Aubrey Laurent at Domaine Gramenon in the southern Rhône, Fanny Sabre in Burgundy, and Domaine Didier Dagueneau in the Loire Valley.
The well-priced 45€ lunch – first-course, main course, and dessert – is a must!
YOSHINORI | Modern French | 18 rue Grégoire de Tours | Paris 6 | +33 09 84 19 76 05 | Métro: Odéon and Mabillon | Open Monday dinner, Tuesday to Friday lunch and dinner, and Saturday dinner. Closed Monday lunch, Saturday lunch and all day Sunday | 35€ & 45€ lunch menus, 70€ dinner menu, 95€ dégustation menu at lunch and dinner | Reservations essential.
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