Birth of the project : once upon a time, a japanese cook fresh off the plane to Paris, willing to work for inventive cuisine and define again the true meaning of gastronomy : healthy products without pesticides, techniques to transform them into food, based on pure energy and endless creativity following the flow of seasons, the result being a source of happiness and wellness to every customer.

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His journey started with what he called a « restaurant-laboratory » based in the 15th district of Paris created in 1999, which environment would be fairly discribed as artistic « bricolage », to compare with famous Sakamoto Ryûichi’s music. That same attraction appealed epicures from all over the world, who could share unique moments made of unexpected delights, the japanese cook played his work as a performance set into vibratory spaces for him to move in.

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In 2001, he and Elisabeth founded the first Sushi classroom, which was to be later known as the Japanese cooking School of Paris.

Time passing, his menu for the restaurant located in André Lefebvre street, 7, changes to offer the « Organic Bento Bibimbap bar #ByHissa ». Take away is operational too. You can call and make a reservation, or ask for a delivery, and enjoy meals made of high quality products freshly cook. Most of the selected wines are organic, nature, or biodynamic.

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We are in 2016, and Hissa has still not shown the most precious part of japanese culture at its fullest : the art of attention to every detail, every move, devotion for craftmanship, purity in flavors, the essence of products, creativity, and eagerness for the good taste. This is his pure energy.

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He needs an iconic place to perform, so he chose St Honoré Street, 123.

The restaurant itself existed before the French Revolution back to 1789, known as the very first one to serve « à la carte ». It was called « Chez Gabriel » (Gabriel’s) until 1961, and revieved a star from the Michelin Guide. Then it was « la Régalade », run by Bruno Doucet until 2013. Just notice it is very close to the Halles, called « the belly of Paris ». It is a part of the parisian life, stuck between the Louvre and the Marketplace, art and trade, so to say. This is the place you will savor his pieces of talent, enjoy his live performances, and immerse yourself into an experience of true japanese culture.

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To put it simply, Maison Kaiseki will now set up a new restaurant at St Honoré Street, 123, in the Louvre-Rivoli neighborhood, the chef Hisayuki Takeuchi offering a new style of Kaiseki cuisine. Kaiseki is know as a sophisticated, good looking yet frugal custom of spiritual food. The convivial feast.

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Hissa, once called the « genius of sushi » (his books, in which he has exposed new sushi he has invented himself, are now held as references) has made with his own hands and for his customers more than 100.000 plates in 17 years of hard work.

The idea of reshaping the Kaiseki was also a great moment of history back in the 17th century in Japan, when the tea ceremony masters challenged the Shoguns, not whithout danger. Taking that same risk in the 21th century, this is what Hissa is up to, defying his welcomed customers.

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The chef-master has worked on the elegance, the sophistication, and refinment which are the international standart for gastronomy. Then he decided to show what he innovated and made unique with the traditional Kaiseki.

We think that his new restaurant will be a part of history, beginning as soon as next year, at the crossroads of the artistic paths of Paris.

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Elisabeth, working with dedication for this coming new age of gastronomy, has imagined a new way to immerse the customers into Japan, based on her experience of the live-cooking performances Hissa has made so far, and the japanese martial arts, the very expression of japanese mentality and use of the « KI » , the energy. A high-technology, used for the first time to provide the feeling of the Japanese nature, the dream and taste of the rising sun…

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We invite you to a journey through the poetic mind of the chef Hisayuki Takeuchi.

La Nouvelle Maison Kaiseki

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