"Congratulations for the first Michelin Star" Restaurant Hiramatsu Paris opened in Saint-Louis en L'ile in October 2001. Only four month later, it was rated a Michelin star, the first time ever for a restaurant run by a Japanese owner chef to receive. The restaurant moved to Paris 16e, the area where many restaurants compete, and it still offers Chef Hiroyuki Hiramatsu's artisitc and delicate dishes along with its unchanging hospitality. Let's be honest. It was great food at Hiramatsu, though, it’s pretty overpriced and it only has one Michelin star. Also, the range of tastes wasn’t as impressive as it should have been for the price. We were 6 and paid €1200.
It is a fine restaurant offering the creations of chef Hiroyuki Hiramatsu but unfortunately it didn’t have a single Michelin star when I went there for such an elevated check; since then, however, it has gained its first one and deserves it.
Everything is great, but it's not acceptable that all the dishes contain truffles or mushrooms. What would a person allergic to those ingredients do? We unfortunately had one of our guests with this problem. She only ate a green salad and marinated salmon.
The sommelier is interesting, up to the standard, professional and has attended many courses all over the globe. What was missing was more of an ambiance. Simply, classical music would have done the job, it is really too calm and boring.
Hiroyuki Hiramatsu: Hiroyuki Hiramatsu, head chef of "Restaurant Hiramatsu" in Tokyo, Hakata and Paris, also directs the Hiramatsu Group, which operates a range of cafés and restaurants. In February 2002, he achieved the distinction of being the first Japanese owner-chef to receive a star in the Michelin Guide Rouge, the world's most authoritative hotel and restaurant guide. Praised as one of the world's leading chefs and as a visionary restaurateur, who has set a new standard in fine dining, Hiroyuki Hiramatsu is one of the great creative artists of our time. He is a born cook, never happier than when he can be in the kitchen, preparing food for his customers.
