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Dining
Matsuhisa Paris
Dazzling menus created by the master
Founded by the great Chef Nobu Matsuhisa, Matsuhisa Paris offers a gastronomic blend of Asian and Peruvian flavours, lovingly created by our awe-inspiring sushi masters. The menu features many of Nobu’s legendary creations, such black cod with miso and wagyu tobanyaki. While the expertly curated drinks list includes a selection of Japanese-inspired cocktails, the spirit of Nobu Matsuhisa infuses the unmissable desserts sublimated by Pastry Chef Yazid Ichemrahen.
Hours
Lunch
- Monday - Saturday 12.00pm – 2.30pm
Dinner
- Daily 7.00pm – 11.00pm
Our restaurant is accessible to PRMs.
Meet the Chefs
Nobu Matsuhisa, Founder & Owner
Known to the world simply as Nobu, Chef Nobu Matsuhisa has developed a unique style that blends Japanese gastronomic traditions with exotic flavours and techniques inspired by his extensive travels. After 10 years in Peru, Argentina and Alaska, Nobu settled in Los Angeles in 1987 to open his own Beverly Hills restaurant, Matsuhisa. He has since opened 63 restaurants on five continents. Matsuhisa Paris is the sixth Matsuhisa and the only one in France.
Emanuele Bombardier, Executive Chef
“Gastronomy is the art of using food to create happiness and it always starts with the eyes,” says the Executive Chef of Matsuhisa Paris. An Italian with a passion for Japanese cuisine, Chef Emanuele Bombardier has been the Executive Chef of Matsuhisa Paris since October 2022. Having worked for Chef Nobu Matsuhisa in Europe and South Africa for more than 15 years, Emanuele moved to Paris when Nobu opened his restaurant at Le Royal Monceau – Raffles Paris. Alongside his team of sushi masters, Emanuele fervently transcribes Nobu’s Peruvian-Japanese cuisine, adding his own savoir-faire and creativity.
Yazid Ichemrahen, Pastry Chef
Yazid Ichemrahen is the Pastry Chef at Le Royal Monceau - Raffles Paris. His career as a pastry chef began at the age of 3 and has continued ever since. For him, pastry-making is an escape from a difficult everyday life that lacks perspective, affection and recognition, as he recounts in the autobiographical film "Sugar and Stars", which he co-produced. Throughout his career, he has crossed paths with inspiring personalities and father figures. His mentors include Pascal Caffet, MOF and World Pastry Champion, who discovered and trained him, Angelo Musa, with whom he worked as a commis at the Pâtisserie des Rêves, and Joël Robuchon, with whom he worked at the Métropole in Monaco.
As he gained experience, the Chef refined his technique and went from strength to strength. This new legitimacy encouraged him to set himself a new goal, which he achieved with flying colours: at the age of 22, he won the world championship for frozen desserts. This made him the youngest world champion in all confectionery competitions combined.