Masaikuta is an intimate fine dining restaurant in Paris's 11th arrondissement, created by Japanese chef Masahide Ikuta. Rather than following the conventions of a traditional Japanese restaurant, Chef Ikuta brings together his extensive experience of French gastronomy with Japanese influences, creating a highly personal style of cooking. The restaurant's intimate dining room features kitchen-facing counters and a relaxed, contemporary atmosphere where guests can watch the chef and his team at work.

The cuisine is creative, adventurous, and centred around exceptional ingredients, with seafood playing an important role. Japanese techniques and ingredients such as binchotan charcoal, seaweed, and Japanese condiments are combined with French culinary traditions and influences from elsewhere, resulting in dishes that are constantly changing and full of unexpected combinations. Guests can choose from carefully crafted tasting menus, with four, six, or eight-course options available, accompanied by wines selected by sommelier Tom Faucoeur.

For diners looking for something genuinely different in Paris, Masaikuta offers an exciting meeting of French technique, Japanese sensibility, and Chef Ikuta's own creative personality. The intimate setting and carefully constructed tasting menus make it particularly suited to a special occasion or an evening devoted to discovering new flavours. Booking is essential.