The story
Yen serves Japanese cooking at 22 rue Saint-Benoît in Paris's 6th arrondissement, in the Saint-Germain-des-Prés neighborhood where it has operated since 2000. The Michelin Guide lists it as Recommended for 2026.
The Obento to Soba menu arrives on delicate tableware. It opens with raw scallops in ginger vinaigrette, hazelnut and shiso, then moves to a bento box of shrimp tempura, sashimi of salmon, sea bream and bluefin tuna, and a sushi trio. Cold soba follows, served with a soy dipping sauce that you emulsify with its cooking liquid. Black sesame, yuzu or ginger ice cream closes the meal.
A muffled split-level room with light wood furniture sets the tone. The drinks list runs from champagne by the glass to a sake tasting of three 3 cl pours, with umeshu and yuzu liqueurs from Saitama. Le Fooding has listed Yen for 2026.
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History
Ever since the year 2000, the oh-so-chic Yen has been teleporting diners from the Saint-Germain-des-Prés neighborhood to the Land of the Rising Sun, in this muffled split-level space with light wood furniture. The day we went for lunch, we opted for the copious “Obento to Soba” menu served on delicate tableware: raw scallops, ginger vinaigrette, hazelnut and shiso for the amuse-bouche; a bento box combining zucchini, shiitake mushroom, sweet potato and shrimp tempura, impeccable salmon, sea bream and bluefin tuna sashimi, tender bluefin tuna maki, a winning sushi trio (tuna, salmon, black cod) and flash-seared eel in a miso glaze; before masterfully made (cold) soba noodles, served with a soy dipping sauce, which you emulsify with their cooking liquid for maximum umami (and amino acids). To round out this aesthetic feast, there’s black sesame, yuzu or ginger ice cream. If you decide to order à la carte, expect to pay more: whelks à la japonaise, toro sushi, bottarga mochi… // Henriette Ma
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