Finally Tasted Kobe-Level Wagyu in Paris! 🥩✨

For Valentine’s Day, I made an early reservation at Eunoé, a Japanese-French bistronomique restaurant in the 11th arrondissement, led by Chef Takashi Sato. I wrote about this place last year, and returning this year, I loved it even more than the first time. 🍲 Consommé de Shiitaké (Shiitake Clear Soup) The star of the dish is the shiitake-based French consommé—deep, clear, and naturally umami-rich with a woody aroma. No Asian would dislike this. 🧈 Beurre Kawaii fumé (Smoked Bunny Butter) How can bunnies be so cute? How can we eat them? No worries—it’s smoked and turned into savory butter! 🐟 Daurade marinée au Kombucha (Kombucha-Marinated Sea Bream) Slices of beetroot are stacked into a rose shape, paired with kombucha-marinated sea bream, kumquats, and other citrus fruits. The fish has a slight fermented tang and a unique fruity aroma, creating a wonderful layering of flavors. 🍞 Pain perdu au foie gras et miso, sauce à la truffe (Truffle French Toast with Miso Foie Gras) Pain Perdu is usually a dessert, but here it’s served savory, paired with miso-seasoned foie gras. The miso cuts through the richness and adds a fermented depth, while the truffle sauce and a small piece of pan-seared foie gras make this dish irresistibly delicious. 🥩 Boeuf grillé au Binchotan (Binchotan-Grilled Wagyu and Angus Ribeye) This was my favorite dish of the night—absolutely the best and highest-quality grilled Wagyu in Paris. The texture and marbling were almost on par with the Wagyu I had in Kobe years ago. The tender, buttery Japanese Wagyu and the robust flavor of Angus beef created a rich, layered beef experience. From the open kitchen, I could smell the charcoal-grilled aroma earlier in the meal. Chef Sato uses traditional Japanese binchotan charcoal to grill the beef, giving it a unique smoky flavor while locking in the juices and enhancing the taste. 🍰 Vacherin marron-framboise (Chestnut-Raspberry Rose Cake) A deconstructed and reconstructed version of Isphan, with chestnut added to the rose and raspberry flavors, creating a rich yet balanced dessert. Chef Takashi Sato is incredibly dedicated—he even responds to the restaurant’s Instagram DMs himself. His passion alone leaves a great impression on me. His style combines the delicacy of French and Japanese cuisines, with a love for fermentation and charcoal grilling. Every dish is a thoughtful creation, and I highly recommend it to everyone. 📍 Eunoé #Paris #LifeInFrance #ParisLife #Wagyu #FrenchCuisine #Foodie #RestaurantExploration #France #Food #DessertsHealEverything