The story
Minore is a modern cuisine restaurant at 4 avenue Trudaine in Paris's 9th arrondissement, and Le Fooding listed it in 2026. The room, the kitchen and the bar all sit under one roof, which makes it a practical choice for a considered dinner in the city.
Katsuaki Okiyama closed his small fine dining room Abri in 2022, and he now cooks here with Hugo Combe of Classique. Le Fooding describes the cooking as a balance between vibrant and dizzying dishes. Bluefin tuna sashimi arrives on sweet onion cream with crushed Bronte pistachios and pickled green grapes. Langoustines come in a mijinko breading over a creamy lentil emulsion.
The walls are stripped bare, the floor is oak, and the bar is lined with cocktail shakers. Guests can sit at the counter, where the kitchen is open to view. Walk-ins are welcome, and the restaurant offers a tasting menu alongside its dinner service. Dinner tables are assigned for two hours from the 19:00 and 19:30 slots, and groups larger than six are asked to call ahead.
Recognition
Details
History
Back in 2022, the legendary and mysterious chef Katsuaki Okiyama left a crowd of admirers with nowhere to go when he closed Abri, his tiny and immensely popular fine dining joint. He has since joined forces with Hugo Combe (Classique) to cook up this restaurant-mixologist bar combo with lofty ambitions! What should you expect? Stripped-bare walls, oak flooring, a bar filled with cocktail shakers, a kitchen that puts on a show… and on the plates, an acrobatic menu that tightropes between vibrant and dizzying dishes. Consider the following: two sublime bluefin tuna sashimi prepared with samurai-like precision, plated atop sweet onion cream, crushed Bronte pistachios, granny smith apples and pickled green grapes; langoustines dressed in a mijinko (potato and corn starch) breading over a creamy lentil emulsion, crisp lentils and a beetroot condiment; otherworldly cod orbited by a floral Noilly Prat cream and a broccoli condiment, all of which is hidden underneath a smoked kale leaf with land caviar (a Japanese legume); Robuchon-esque duck intensified by a full-bodied vanilla and bitter orange duck jus , paired with a spinach and blue cheese ravioli, plus carrots and turnips as both purée and sautéed veggies; before a dessert combining mango, pineapple and passion fruit coulis, siphoned yuzu, pomelo grapefruit pulp, hazelnuts and meadowsweet ice cream. // Philo Sale-Ami
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