The story
jjii is a modern French bistro at 92 rue du Faubourg-Poissonnière in Paris's 10th arrondissement, listed as Recommended by the Michelin Guide in 2026. Chef Jaewook Hur cooks a carte blanche menu served in several courses.
Hur is Korean by origin and lived in Japan. He learned traditional French cooking from established chefs, then added those two influences to it. Le Fooding notes that he was previously sous-chef at Brasserie Thoumieux before taking over the kitchen of the former Abri. The menu follows his choices of the day rather than a fixed list.
Le Fooding, which also listed jjii in 2026, described a five-course tasting menu. It began with a warm oyster in homemade ponzu and a cuttlefish and white asparagus tempura with pecorino-miso dip. Flame-charred umbrina came with sea beans and pickled mussels, then veal sweetbreads with fairy ring mushrooms. Dark chocolate and yuzu mousse closed the meal.
The dining room is tiny, with rough stone walls, timeworn hardwood floors and school furniture. Guests can sit at the kitchen bar and watch the cooking.
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Nothing is wasted, everything is eaten…. Talented chef Hur Jay Wood (the former sous-chef at Brasserie Thoumieux) knows this idiom well, and he didn’t waste any time taking over the reins of Katsu Okiyama’s former Japanese-inspired restaurant Abri. Comfortably installed behind the kitchen bar of this tiny restaurant (rough stone walls, timeworn hardwood floors, school furniture), the Korean chef stitches together dishes that live up to his illustrious predecessor’s reputation. The proof came in the form of a five-course tasting menu the night we went: a warm oyster swimming in some addictive homemade ponzu sauce; an incredibly light cuttlefish and white asparagus tempura duo, served with an umami-rich pecorino-miso dipping sauce; marvelous flame-charred umbrina cooked under the broiler, even better with the sea beans and pickled mussels served alongside it; heavenly flash-seared veal sweetbreads, paired with fairy ring mushrooms and potatoes slow-cooked in jus de viande ; before a sacred union between dark chocolate mousse and yuzu mousse, which had us practically licking the bowl clean… // Alain Cop
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