Matsuhisa: The japanese art of gastronomic contrasts

Located within Hôtel Le Royal Monceau - Raffles Paris, Matsuhisa offers its own interpretation of contemporary gastronomy, bringing together the precision of Japanese culinary techniques and the expressive flavours of Peruvian cuisine. At the heart of the concept lies the philosophy of celebrated chef Nobuyuki Matsuhisa, whose experiments with ingredients and flavours have shaped his distinctive culinary style. Following years of training in Tokyo, he continued his professional journey in Peru, where his discovery of local ingredients and gastronomic traditions helped define the direction of his subsequent explorations. Today, his cuisine is built around a delicate balance of flavours, a diversity of textures and the ability to reveal familiar ingredients in unexpected ways.

Photo: PR Matsuhisa Paris

The introduction to the Matsuhisa philosophy begins even before the first dish arrives at the table. Guests are welcomed with the traditional Japanese greeting Irasshaimase!, reflecting the country’s distinctive culture of hospitality. This ritual embodies an essential principle of Japanese culture: attentiveness to each guest is expressed not only through the quality of service but also through the details that shape the overall experience. Within the international atmosphere of the Parisian restaurant, it serves as a meaningful reminder of the cultural roots of its cuisine.

The menu explores different facets of Matsuhisa’s culinary vision, from delicate raw seafood to dishes defined by crisp textures, rich sauces and the aromas of open-flame cooking. A perfect place to begin is the yellowtail sashimi with jalapeño and a soy-yuzu sauce. The delicate fish, citrus notes and gentle heat come together in an expressive combination in which no single ingredient overwhelms the others. The dish captures the restaurant’s signature balance between Japanese restraint and vibrant Peruvian influences.

Photo: PR Matsuhisa Paris

Another signature choice is the New Style salmon sashimi. Thin slices of salmon are complemented by ginger, spring onions and sesame, while hot, aromatic oil gently warms the surface of the fish, bringing the flavours of the ingredients to life. This distinctive technique adds depth to the dish while preserving the salmon’s delicate texture. It is precisely through such details that Matsuhisa’s approach reveals itself, transforming familiar culinary traditions into original compositions.

For those who appreciate more pronounced textures, the rock shrimp tempura with spicy creamy sauce is well worth discovering. Its light, crisp coating preserves the succulence of the seafood, while the piquant sauce adds intensity to the flavour. The contrast between the delicate shrimp and the creamy accompaniment makes this dish an ideal complement to the fresher, more subtle notes of the sashimi.

Among the main courses, the Black Cod Saikyo Yaki stands out. Marinated in Japanese miso and grilled to perfection, the black cod combines a succulent texture with the delicate sweetness of the marinade, which develops enticing caramelised notes during cooking. Here, the dish’s character emerges from the precision of the technique and the harmony of its ingredients. A richer expression of flavour comes with the Black Angus beef tenderloin, prepared over charcoal using the Japanese sumiyaki technique. The smoky aroma, beautifully seared exterior and tender meat make it an appealing choice for those who favour deeper, more intense flavours.

The menu also features maki and nigiri, classic expressions of Japanese gastronomy in which the quality of the rice, the freshness of the seafood and the precision of the proportions are paramount. Behind the apparent simplicity of these dishes lies meticulous attention to the temperature and texture of every ingredient. At Matsuhisa, traditional recipes sit naturally alongside the chef’s original creations, maintaining a strong connection to their Japanese culinary heritage.

Photo: PR Matsuhisa Paris

Dinner can conclude with one of two desserts, each offering a distinctly different experience. The delicate Nuage shiso, fraise et framboise brings together strawberries, raspberries and shiso, a Japanese herb with fresh, green notes that lends the berries an unexpected dimension. Alternatively, the Nobu cheesecake pairs a smooth, creamy texture with almond crumble and an exotic sorbet, creating a contrast of crunch and fruity freshness. Both desserts continue the restaurant’s culinary narrative, built around subtle combinations of flavours and textures.

Matsuhisa invites guests to discover Japanese cuisine beyond familiar expectations. Here, respect for tradition meets the freedom of creative interpretation, while gastronomic contrasts become the foundation of a distinctive culinary identity.