Chakaiseki Akiyoshi — Restaurant in Paris

A Disappointing Experience at a Michelin-Starred Restaurant

We visited this Japanese restaurant based on recommendations, expecting an exceptional dining experience. Unfortunately, several issues made the evening a major disappointment.

The restaurant charges €260 per person for the dinner menu, with drinks not included. Given this price, we naturally had high expectations for both the food and service quality.

However, those expectations quickly turned into disappointment and concern. The woman kitchen staff did something truly unbelievable—while confirming seating arrangements, she openly displayed the reservation list in front of all the guests.

Not only were our names visible, but so were the details of every other customer. This was extremely uncomfortable and completely unacceptable. Having dined at high-end restaurants all over the world, I had never experienced anything like this.

Later, when checking for allergies, the same staff member once again showed the reservation list while speaking to customers, making it clear that there was absolutely no concern for guest privacy. It felt as though personal information was being publicly exposed, which was highly unsettling.

Such careless handling of customer data is nowhere near the standards of a Michelin-starred restaurant. Instead of feeling at ease, we were growing more and more uncomfortable.

What shocked me even more was when the woman kitchen staff, after touching a pen and the reservation list, immediately began preparing food next to the chef—without washing her hands.

To make matters worse, in the middle of food preparation, she pulled her phone out of her pocket, touched the screen, spoke to a customer, and then continued cooking and serving without washing her hands.

We have dined at Michelin-starred restaurants around the world, including in Japan. No matter how friendly or polite someone appears, it does not excuse unprofessional behavior. We were not fooled.

We were carefully evaluating the food, the service quality, and whether this experience justified the price.

I was truly shocked to witness such a lack of hygiene in a Michelin-starred restaurant—especially while sitting right in front of the chef, watching everything unfold.

On a positive note, the chef’s dishes were artistic and impressive. The sommelier’s sake recommendations were excellent. The Japanese male kitchen staff explaining the dishes spoke fluent English and French.

That’s exactly why this disappointing experience left such a deep impression.

If a restaurant cannot meet the basic standards of customer service and hygiene, its Michelin star becomes irrelevant. Even a casual café or brasserie would not allow such negligence.

I do believe this restaurant has great potential, but urgent improvements are needed—especially in staff training and hygiene management. Since there are other capable employees, the woman kitchen staff should receive proper basic training before being assigned such responsibilities. Was this just an unfortunate exception?

At this point, we have no intention of returning.

We did not come here for a cheap izakaya meal. And considering the price, there are countless incredible kaiseki restaurants in Japan—many without Michelin stars—that offer far superior service.

Spending €260 on a Michelin-starred dinner should have been an unforgettable experience, but instead, it turned out to be an unfortunate...

Lunch at Chakaiseiki Akiyoshi is not just a meal; it’s an otherworldly experience that transports you through space and lands you gently in the heart of Japan. From the moment I entered, it was as if the world outside faded away. The atmosphere is serene, almost meditative, with an emphasis on tranquility. The quiet, almost reverent ambiance, accompanied by the soft sizzle of ingredients on the stove, created a peaceful cocoon that felt far removed from the bustle of daily life. The food here isn't just food; it's a journey of flavors and senses. Each bite seemed to unfold new layers of taste and texture, like discovering hidden secrets with every dish. The minimal conversation adds to the experience, allowing you to fully immerse yourself in the symphony of flavors. The chefs work with a quiet precision that is mesmerizing to watch, their movements careful and deliberate, adding to the sense of calm that pervades the space. The staff at Chakaiseiki Akiyoshi are incredibly polite and kind, attending to every detail with grace. Their attentiveness is subtle, never intrusive, which adds to the relaxing experience. They guide you through the meal with a quiet respect that enhances the overall sense of calm and mindfulness. This is more than just a lunch; it's a journey inward, a rare opportunity to disconnect from the chaos of the world and reconnect with yourself through the medium of exquisite food.

Chakayseiki Akiyoshi is a place where time seems to slow down, and you’re invited to savor every moment. Truly, a transcendental experience that lingers long after the...

Chakaiseki Akiyoshi is the first chakaiseki restaurant to open outside of Japan. Chef Yuichiro Akiyoshi has served for many years in Kyoto before coming to Paris. The dishes consisted of seasonal ingredients in typical kaiseki style. The chef explained every dish in detail and how we were suppsed to eat it. Vegetables were super fresh. The fish was the best part of the whole course meal. The mackerel temaki was my favourite and compositionwise probably my favourite sushi I have had. Dorade royale was very juicy. Unagi had a good amount of fat and was served in a classic way on top of rice which was immersed by the unagi fat and sweet soy sauce. Chef Akiyoshi told us his vegetables were delivered by Yamashita farm, a Japanese farm outside of Paris which also serves lots of famous Parisian chefs. Because mushroom was in season a lot of his dashi broths were based on champignon and shiitake. The champignon was very flavourful. It made me want to cook with champignon more which I presonally neglected bc I thought it wasn’t good enough compared to other mushrooms. At the end we could witness a mesmerizing traditional tea ceremony. The matcha was not bitter at all which was a sign of high quality. Overall we had a wonderful experience and it was certainly one of the most memorable meals we’ve had so far and also inspiring for us as hobby chefs to incorporate new...