The restaurant’s name is a fusion of the chef’s first name and that of Yasuke, the first and only African samurai in Japan, which rather sets the scene. The chef successfully mixes his Malian and Senegalese roots, his fascination for Japan and, of course, his passion for Gallic food and techniques, honed during stints with Christophe Moret and Thierry Marx. The end result is inspired and original, featuring dishes that are distinctive, consummate and sprinkled in a melting-pot of flavours: oshizushi of artic char, cucumber, dill and vin jaune-flavoured beurre blanc; peppersoup, mackerel, red mullet, gombo, mussels and palm oil; Tanzanian and Madagascan chocolate pie with wasabi ice cream…