The story
HANADA, at 15 quai Voltaire in Paris, is a Japanese sushi counter that Michelin has Recommended for 2026. Chef Masayoshi Hanada, formerly of Sushi B, runs a single nightly omakase on the Seine side of the city.
Hanada trained in some of Japan's most demanding kitchens and has spent more than twenty years refining his approach. He serves nigiri one piece at a time, each placed on a ceramic chosen for its matte surface. The menu is composed fresh each evening, so the fish and seasonal produce decide what appears on the counter.
The dining room has no windows. A stark white light falls on a hinoki wood counter, with ebony walls and ceramic sculptures around it. Only about ten guests sit face to face with the chef. Photography is not allowed during the meal, though the chef will pose for a picture at the end.
Le Fooding's listing describes a tasting that opened with poached turnip and moved through sesame tofu topped with Oscietra caviar, sea bream sashimi with ume plum jelly, and a chawanmushi finished with egg yolk sabayon. The sushi arrives in two acts, with a fish fumet between them. The meal closes with a rice, salt and olive oil sorbet, followed by fig with black sesame tofu cream. The current single menu is priced at 350 euros.
Recognition
Ambience
Details
History
Looking for Hanada? If you’ve hit the Seine, you’ve gone too far! You’d be forgiven for walking straight past this discreet address from Masayoshi Hanada (ex-Sushi B), who keeps an intentionally low profile behind a black-lacquered storefront facing the river. Inside lies a sanctuary: a windowless room where stark white light cuts through enveloping darkness, inviting meditation and total disconnection – no photos or videos allowed! Ebony walls, ceramic sculptures and, center stage, a hinoki-wood counter set the scene for just ten lucky diners, seated face-to-face with the chef and his precise, expressive gestures. That evening’s omakase menu unfolded with quiet intensity: a simply poached turnip, meltingly tender, to open; deep-fried sesame tofu lavishly crowned with Oscietra caviar; understated sea bream sashimi with irisake (ume plum jelly), snow peas and ponzu; a flawless chawanmushi (Japanese savory custard) topped with egg yolk sabayon, crisp edamame and seaweed; and delicate skate cheek and shiitake mushrooms drifting in a pitch-perfect dashi… Followed by the long-awaited sushi procession, executed in a mesmerizing choreography: squid, sea bream, langoustine, white trout, crab, caviar, tuna belly, fatty tuna, akami bluefin tuna, amberjack, trout and mackerel, served in two acts and punctuated by a traditional fish fumet interlude. The denouement? Red miso soup, tuna futomaki with a divine omelet, and a gentle glide toward the finale: a heavenly rice, salt and olive oil sorbet, followed by fig with black sesame tofu cream and lemon jelly. Curtain! · Yanath Kandal
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