From September 16 to 20, Japanese sushi master Yasunari Okazaki will take over Corazon, the private dining room at GrandCœur, Mauro Colagreco’s Paris restaurant. Following the Omakase encounters held at Mirazur this summer, Okazaki continues his French journey with five evenings in the Marais, each limited to 24 guests and built around a menu created specifically for the occasion.
Born near Tokyo and raised by a sushi-master father, Okazaki developed his craft between Japanese tradition and his experience in France, including work within a two-Michelin-starred restaurant. His cooking relies on the accuracy of the cut, respect for the ingredient and an understanding of time. In Paris, sea bream, red mullet, tuna and chanterelles will be approached through maturation, fermentation and Japanese preparation techniques. “My intention is to create a dialogue between French ingredients and the techniques and sensibility of Japanese cuisine, without erasing the identity of either,” he explains.
At the centre of the menu, a Sushi Collection will move through several forms of the Japanese repertoire: nigiri, maki, oshizushi, gunkan, inari and tamago-yaki. Rather than reproducing Tokyo in Paris, Okazaki will use the produce he finds in France to continue a cuisine already shaped by the distance between the two countries.AnnulerAccepter
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