Inaugurated in May 2023, Machizo, located in the heart of the 11th arrondissement of Paris, is a place where culinary art meets creativity. With his Asian influences gracefully mixed with French cuisine, chef Taka invites you on an unforgettable sensory journey.
Machizo, named after Chef Taka's childhood nickname, reflects his dreamy state of mind. The chef claims a limitless approach: “In my kitchen, everything is possible, I do what I want. » This philosophy is found in his culinary creations where each ingredient retains its essence: “A turnip must always be a turnip. »
An exceptional menu, local products
The restaurant offers three tasting menus in the evening: a 7-course menu at €85, a 5-course menu at €75, and a 4-course menu at €68. These options allow guests to explore the poetic universe of the chef, who only works with fresh, local and seasonal products. Its respect for ingredients extends to exemplary management of the entire product. For example, in his pear dessert, he uses everything: the fruit is poached and the peelings are reinvested to create a sorbet.
The wine and cocktail list, also chosen by Taka, evolves according to the dishes offered. One of the essential signatures is the did TERa subtle marriage between champagne and yuzu. TER, meaning Tokyo and Reimsreflects the very essence of Machizo: a passionate dialogue between cultures.
Neighborhood crafts and a warm welcome
The charm of Machizo also lies in its details. The plates and cups, designed by local ceramist Yeliz Yoldas, support the uniqueness of the place, authentic, sincere and artistic. In the dining room, Kornelia, Taka's wife, provides a warm and attentive welcome, contributing to the gentle and friendly atmosphere.
With only 26 place settingsthe restaurant attracts a predominantly Parisian clientele, made up of thirty-somethings looking for a high-end gastronomic experience. Regulars, seduced by this confidential address, return to explore the chef's imagination.
A well-deserved distinction
In October 2024, Machizo was distinguished by the Guide Lebeywho awarded chef Taka the prize for best foie gras for his exceptional foie gras flan, accompanied by seasonal foam and a buckwheat tuile. A pure delight, which left us speechless.
