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Japanese Cuisine with South American Flavor
以名廚松久信幸的名字命名的巴黎Matsuhisa餐厅于2016年在皇家梦索酒店开业，是继贝弗利山、阿斯本、雅典、米克诺斯岛和慕尼黑之后的全球第六家Matsuhisa餐厅。在这里，日式料理和南美风味新奇地融合在一起，如此风格化的演绎要从松久信幸的个人经历说起。松久信幸生长在日本，1973年他24岁时，有人邀请他去秘鲁发展，他果断抓住这个机会在秘鲁首都利马开设了第一家餐厅。由于无法找到传统日本料理必须的原料，他只有发挥自己的创造力，逐渐从当地发现了新的食材、调料和香料，尝试全新的腌汁。
在秘鲁、阿根廷和阿拉斯加旅行工作的10年，松久信幸开创了南美风情与日本料理相融合的风格，形成了如今Matsuhisa餐厅独一无二的品质。在他的引领下，巴黎Matsuhisa餐厅由行政主厨Hideki Endo 和他的寿司师傅团队主理，经典的菜式包括章红鱼刺身配墨西哥胡椒、新式三文鱼刺身、奶油辣酱岩虾天妇罗、招牌刺身玉米卷、烤虾嫩菠菜沙拉等，日本料理固有的制式被完全打开，肆意融汇的快感呼之欲出。
巴黎Matsuhisa餐厅可同时容纳100人就餐，餐厅一侧的“Omakase Bar ”特设8个座位，供客人享用厨师根据当天的新鲜食材特别定制的多道创意菜。客人舒适入座之后，厨师才开始烹饪，让人近距离欣赏南美风情日本料理的制作过程。若一餐尚不过瘾，还可去酒店的特色酒吧Le Bar Long小坐，一条狭长的发亮桌子由菲利普·斯达克设计，可以喝到Matsuhisa餐厅调制的带日本米酒风味的鸡尾酒。
Matsuhisa Paris opened in March 2016， as the world renowned Chef Nobu Matsuhisa's sixth fine dining establishment after Beverly Hills， Aspen， Athens， Mykonos and Munich. The restaurant brings a highly contemporary vision of Japanese cuisine； a gastronomic encounter between Asia and Latin America – two cultures dear to the heart of Nobu himself. Nobu grew up in Japan. At the end of his apprenticeship， he was offered a professional position in Peru in 1973. The 24-year old Nobu grabbed his chance and took off for Lima to open his first restaurant. Unable to find all the ingredients necessary for some typical Japanese dishes， he was forced to improvise recipes using local products. In so doing he discovered new textures， original seasonings， unknown spices， tried new marinade techniques.
The 10 years of travelling through Peru， Argentina and Alaska， coupled with a devouring passion for fish in all its many forms， would help forge the artist of cosmopolitan Japanese cuisine that Matsuhisa restaurant is today. Under the expertise of Executive Chef Hideki Endo and his team of sushi masters， Matsuhisa Paris offers a unique Peruvian-Japanese culinary experience with Nobu's signature dishes including： Yellow Tail Jalapeno， Salmon New Style Sashimi， Rock Shrimp Tempura with Creamy Spicy Sauce， Nobu Tacos， Baby Spinach Salad with Grilled Shrimp.
The restaurant seats 100 comfortably and also feature an 'Omakase Bar'， an eight-seat live cooking counter. Guests can order Nobu's cuisine with 'Omakase'， an innovative multi-course menu selected by the Chef on the day. In this very intimate setting， every dish is cooked directly in front of them， so they can see first-hand how some of Nobu's best-loved Peruvian-Japanese dishes are created. To complement the dining experience at Matsuhisa Paris， Le Royal Monceau – Raffles Paris offers an exclusive menu of Matsuhisa Paris cocktails on Le Bar Long， characterized by the high， luminous long table designed by Philippe Starck.
以名廚松久信幸的名字命名的巴黎Matsuhisa餐厅于2016年在皇家梦索酒店开业，是继贝弗利山、阿斯本、雅典、米克诺斯岛和慕尼黑之后的全球第六家Matsuhisa餐厅。在这里，日式料理和南美风味新奇地融合在一起，如此风格化的演绎要从松久信幸的个人经历说起。松久信幸生长在日本，1973年他24岁时，有人邀请他去秘鲁发展，他果断抓住这个机会在秘鲁首都利马开设了第一家餐厅。由于无法找到传统日本料理必须的原料，他只有发挥自己的创造力，逐渐从当地发现了新的食材、调料和香料，尝试全新的腌汁。
在秘鲁、阿根廷和阿拉斯加旅行工作的10年，松久信幸开创了南美风情与日本料理相融合的风格，形成了如今Matsuhisa餐厅独一无二的品质。在他的引领下，巴黎Matsuhisa餐厅由行政主厨Hideki Endo 和他的寿司师傅团队主理，经典的菜式包括章红鱼刺身配墨西哥胡椒、新式三文鱼刺身、奶油辣酱岩虾天妇罗、招牌刺身玉米卷、烤虾嫩菠菜沙拉等，日本料理固有的制式被完全打开，肆意融汇的快感呼之欲出。
巴黎Matsuhisa餐厅可同时容纳100人就餐，餐厅一侧的“Omakase Bar ”特设8个座位，供客人享用厨师根据当天的新鲜食材特别定制的多道创意菜。客人舒适入座之后，厨师才开始烹饪，让人近距离欣赏南美风情日本料理的制作过程。若一餐尚不过瘾，还可去酒店的特色酒吧Le Bar Long小坐，一条狭长的发亮桌子由菲利普·斯达克设计，可以喝到Matsuhisa餐厅调制的带日本米酒风味的鸡尾酒。
Matsuhisa Paris opened in March 2016， as the world renowned Chef Nobu Matsuhisa's sixth fine dining establishment after Beverly Hills， Aspen， Athens， Mykonos and Munich. The restaurant brings a highly contemporary vision of Japanese cuisine； a gastronomic encounter between Asia and Latin America – two cultures dear to the heart of Nobu himself. Nobu grew up in Japan. At the end of his apprenticeship， he was offered a professional position in Peru in 1973. The 24-year old Nobu grabbed his chance and took off for Lima to open his first restaurant. Unable to find all the ingredients necessary for some typical Japanese dishes， he was forced to improvise recipes using local products. In so doing he discovered new textures， original seasonings， unknown spices， tried new marinade techniques.
The 10 years of travelling through Peru， Argentina and Alaska， coupled with a devouring passion for fish in all its many forms， would help forge the artist of cosmopolitan Japanese cuisine that Matsuhisa restaurant is today. Under the expertise of Executive Chef Hideki Endo and his team of sushi masters， Matsuhisa Paris offers a unique Peruvian-Japanese culinary experience with Nobu's signature dishes including： Yellow Tail Jalapeno， Salmon New Style Sashimi， Rock Shrimp Tempura with Creamy Spicy Sauce， Nobu Tacos， Baby Spinach Salad with Grilled Shrimp.
The restaurant seats 100 comfortably and also feature an 'Omakase Bar'， an eight-seat live cooking counter. Guests can order Nobu's cuisine with 'Omakase'， an innovative multi-course menu selected by the Chef on the day. In this very intimate setting， every dish is cooked directly in front of them， so they can see first-hand how some of Nobu's best-loved Peruvian-Japanese dishes are created. To complement the dining experience at Matsuhisa Paris， Le Royal Monceau – Raffles Paris offers an exclusive menu of Matsuhisa Paris cocktails on Le Bar Long， characterized by the high， luminous long table designed by Philippe Starck.