The story
Jin is a Japanese sushi restaurant at 6 Rue de la Sourdière, 75001 Paris, recommended by the Michelin Guide in 2026. The kitchen serves omakase, with Edomae technique at its base.
Chef Satoshi Kobayashi trained at a traditional Japanese restaurant from 2005, then worked in Ginza sushi kitchens. He spent time in Singapore as a sous-chef before arriving in Paris in 2024. His cooking keeps to Edomae tradition while adding European ingredients and techniques. Sous chef Akifumi Hara trained for seven years in Ginza before moving to Paris.
Jin has ten seats, all at the counter, and every guest is served at the same time. The menu runs as one sequence shaped by temperature and rhythm, not as separate pieces ordered from a list.
Le Fooding listed Jin in 2026. Its reviewer, on one visit, described bluefin tuna and sea bream sushi on warm rice, glazed with soy and finished with wasabi. The meal ended with soba in a lobster broth and small desserts, including a yuzu-chocolate cake.
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In his very selective micro-club all done up with black tiles, chef Taku Watanabe performs a masterclass in fish for 12 lucky guests seated around the chestnut bar. The night we went, the €145 tasting menu featured a suite of appetizers that felt like a series of briny uppercut punches to the mouth: virginal bass sashimi, brilliantly fresh bluefin tuna, amazing red mullet, green asparagus and shiitakes in a clam broth, sumptuous lobster with white asparagus in a soy vinaigrette and lightly fried meagre. Next came the fireworks in the second act, with sushi so good it’ll bring a tear to your eye, made on warm rice, glazed with soy sauce and pimped out with wasabi – bass, cuttlefish, sea bream, meagre, jack mackerel, bluefin and fatty tuna. The samurai deals the final deathblow and leaves us stunned, completely lost in translation. For a sweet return back to reality, there are soba noodles in a full-bodied lobster broth, then three small desserts (sheep’s milk ice cream with melon soup, yuzu-chocolate cake, and mochi stuffed with red bean paste) to conclude this journey to the heart of Tokyo. // C.C.
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