Between the Left Bank and Boulevard St Germain, this dinky restaurant celebrates the alliance of Shawn and Toshi, respectively in charge of the dining room and the kitchen, and partners in this culinary adventure. Chef Toshitaka Omiya prefers authenticity to fancy frills. His cooking, which revolves around fine seasonal ingredients, hits the spot every time, regaling both the eye and the tastebuds, as he rolls out disarmingly, yet stunningly simple, subtle recipes. His surprise menus, which are practically made to measure for each of the establishment’s 8 tables, are a treasure trove of imagination as he enhances green asparagus from Erhardt, scallops from the Bay of St Michel or Racan pigeon. The pared-back interior dotted with discreet nods to Japan is cosily snug and affords a fascinating insight into the action in the kitchen. Shawn Joyeux’ stylish service and gracious welcome add the final touch to this portrait.