Chakaiseki Akiyoshi

Probably my favorite meal of my life. So relaxing, everything beautiful and healthy and delicious. If you aren’t familiar with the style of restaurant, be aware it’s traditional and formal (but not pretentious!) and you’ll be speaking very quietly and stopping to silently watch what the chef is doing. Everyone is greeted on the sidewalk outside and it’s essential to be on time.

It was one the most amazing experiences. The food was soo delicious, the staff are incredibly kind and amazing. I congratulate the chef for this amazing restaurant i would be honored to come again and have this experience again.

Lunch at Chakayseiki Akiyoshi is not just a meal; it’s an otherworldly experience that transports you through space and lands you gently in the heart of Japan. From the moment I entered, it was as if the world outside faded away. The atmosphere is serene, almost meditative, with an emphasis on tranquility. The quiet, almost reverent ambiance, accompanied by the soft sizzle of ingredients on the stove, created a peaceful cocoon that felt far removed from the bustle of daily life.The food here isn't just food; it's a journey of flavors and senses. Each bite seemed to unfold new layers of taste and texture, like discovering hidden secrets with every dish. The minimal conversation adds to the experience, allowing you to fully immerse yourself in the symphony of flavors. The chefs work with a quiet precision that is mesmerizing to watch, their movements careful and deliberate, adding to the sense of calm that pervades the space.The staff at Chakayseiki Akiyoshi are incredibly polite and kind, attending to every detail with grace. Their attentiveness is subtle, never intrusive, which adds to the relaxing experience. They guide you through the meal with a quiet respect that enhances the overall sense of calm and mindfulness.This is more than just a lunch; it's a journey inward, a rare opportunity to disconnect from the chaos of the world and reconnect with yourself through the medium of exquisite food. Chakayseiki Akiyoshi is a place where time seems to slow down, and you’re invited to savor every moment. Truly, a transcendental experience that lingers long after the meal is over.

I visited this restaurant with high expectations, given its Michelin star, but I was disappointed with the hygiene practices and service of the kitchen staff. As a result, I could not enjoy the chef's otherwise excellent dishes, and I left most of the food uneaten. We have visited numerous Michelin-starred Japanese restaurants both in Japan and abroad. We made a reservation here based on the positive reviews, but unfortunately, we will not be returning until significant improvements are made. We were seated at the bar, slightly away from the chef, and the kitchen staff member who was assisting the chef was responsible for our service. The problem occurred towards the end of the first half of our meal. The staff member suddenly pulled out her phone during food preparation to translate the description of a dish. While I understand that she may not have spoken English, there are other ways to handle such situations. I was shocked by this behavior, but even more so when she returned to food preparation without washing her hands after handling the phone and used her bare hands to handle Bottarga powder. I have visited many Michelin-starred restaurants, but this is the first time I have encountered such a lack of hygiene. It is unacceptable for a professional chef to handle food after touching a phone that may have been used in all sorts of environments, including the restroom. The fact that this occurred with a staff member who was assisting the chef raises serious concerns about the overall hygiene standards of the restaurant. While the service was delivered with a friendly smile and pleasant demeanor, these superficial gestures do not solve the underlying issue. Such behavior insults the intelligence of customers who come to dine here. Whether professional or trainee, this kind of behavior is inexcusable. The fact that it was carried out by someone standing next to the chef reflects the level of service at this restaurant. Given that this is a Michelin-starred restaurant that charges high prices, such basic mistakes and lack of hygiene should never occur. I could hardly eat the dishes in the latter half of the meal and left them as a form of protest. However, it seems that the kitchen assistant did not understand why I left the food uneaten. Did she not inform the chef? That in itself is a problem, and perhaps she routinely fails to communicate her mistakes or customer complaints. Without acknowledging our dissatisfaction, the kitchen staff member cheerfully took our credit card and only said "thank you" at the end. In any Michelin-starred restaurant, or even a bistro, it is customary to ask why a dish was left uneaten, but that did not happen here. I came to enjoy a meal, but I cannot overlook such unhygienic practices. This is not a home-cooked meal. A friendly demeanor does not excuse these issues. Just because there may not be many restaurants like this in Paris, it does not mean customers can be taken lightly. Is the chef unaware of this situation? If this staff member were not involved in food preparation, perhaps I could understand—someone in charge of reception or purely service, for example. However, this is someone who is involved in food preparation alongside the chef, yet handles her phone with bare hands. This is an unsettling behavior. I have never seen this in any other restaurant, whether in Japan or abroad. The beautiful, traditional Japanese architecture initially welcomed us, creating an atmosphere that can be particularly pleasing for Japanophiles. However, this initial impression may cloud one's judgment, making it difficult to fairly evaluate the service, food, and prices. When compared to traditional Japanese restaurants in other countries or in Japan, this restaurant did not meet my expectations. I suspect other customers may feel the same. Normally, I don’t bother to write anything other than positive reviews, but I am sharing this as a warning, as I believe the talented chef may be unaware of these issues. I do this with high hopes for improvement.