Although he moved to France over 30 years ago, Akihiro Horikoshi’s tiny, humbly decorated French restaurant in the 7th arrondissement evokes a quintessentially Japanese feeling. The only other employee at the 16-cover Table d’Akihiro is a waiter serving the guests. Having worked for nearly 20 years at the 3 Michelin starred gastronomy temple L’Ambrosie in Paris, chef Akihiro specializes in classic French cuisine with a focus on top-quality fish and seafood. Whether it’s “crispy red mullet with carrots and cumin” or “sole with salsify and meat jus”, the menu changes daily and everything is cooked à la minute. The sauces are perfectly made but never too heavy, and the cooking of the seafood is always spot-on (or ‘just cooked’ as chef Aki says). Akihiro Horikoshi is known for being a very private person, but if you become a regular client and if he likes you enough, you can pre-order special dishes with caviar or truffles, including his versions of l’Ambroisie
