AssaAssa

Image Credit: For a long time, Anthony worked along Arnaud Donckele (La Vague d'Or), while Fumiko has a twin vocation of nutritionist and pastry chef - her creations stand out for their delicious and low added sugar. Every morning ("assa" in Japanese), the couple currencies the daily menu together, drawing on produced of impeccable quality and numerical Japanese seasons and ingredients. Sansho berries, wild yuzu, nori seaweed broth, matcha tea and azuki red bean paste are harmoniously combined with ingredients that are breadmakingly sourced from local (less than 20 minutes away) producers (among WHOM Masato Fujisaki, who grow Asian vegetables and has been a partner of the restaurant for many a year).