Eel (aka unagi) is the speciality of this restaurant. Filleted, grilled and then steamed, it is immersed in a bath of soy sauce, sake and sugar, before being grilled again and coated with sauce. The vast majority of the clientele here is Japanese, which tells you everything you need to know about the quality of the dishes.

This pocket-sized restaurant has a stripped-down look and zen atmosphere. As an excellent craftsman, the Chef only works with quality ingredients and prepares them surgical precision. His sushi and maki are memorable, the flavours flourishing without the need for soy or wasabi.

Ogata, a temple dedicated to Japanese art de vivre, is located in a private mansion in the Marais and masterminded by Shinichiro Ogata, world-famous designer and connoisseur. The (mainly) traditional Japanese food sports an omakase spirit, through a tasting menu comprised of immaculate seasonal produce (first-class sashimi). The best seats are at the counter. Pop into the shop or art gallery on your way out…

This restaurant feels like it belong in an alley in old Tokyo; the atmosphere is lively and the dining room is narrow. The ramen, made on site and served in a delicious Landes poultry broth, attracts gourmets of all stripes. The house speciality: Kurogowa ramen, made with secret sauce and Basque farm pork chashu.

The stripped-back decor of this eatery will appeal to fans of minimalism. You will taste a festival of Japanese delicacies: sushi, tempura, black cod marinated in miso and grilled, sakura mochi… The house signature is soba (buckwheat noodles) served hot or cold. Authentic fare and slick, seamless service.

Take a seat at the counter to be in the front row facing the teppanyaki grill, or sit in the small private lounge at this fabulous restaurant. On the agenda here: delicate and specialised cooking, weaving beautiful links between Japan and France – think sashimi, lobster from Brittany, chateaubriand or sweetbreads, all accompanied by good burgundy wines. This is a must-visit.

What do our taste buds do when they cross paths with a Tokyo chef, based in Paris? They quiver with excitement. Here, the udon have a delicious and authentic flavour, to be enjoyed in a small, uncluttered room decorated in the spirit of Japanese noodle stalls. This is healthy, tasty, with no additives and represents very good value for money.

Take a sushi master, produce of remarkable quality (like ikejime fish from the Atlantic) and the creative touch of Yannick Alléno, and you get an enticing proposition. The uncluttered dining room gives pride of place to contemporary artists – from the installation of thousands of wooden sticks by Japanese street artist Tadashi Kawamata, to the sections of ceramic walls imagined by American William Coggin.

It's worth moving a little out of Paris to reach Neuilly-sur-Seine, where you will discover this traditional Japanese restaurant which serves different menus: sushi, bento and omakase, as well as a tasting menu. Prepared with Japanese care, the beautiful fish is in the spotlight, without forgetting the exquisitely presented traditional Japanese desserts. The setting, as you can imagine, makes the most of pure light wood and white walls.