A few steps from Place de la République, the Magma restaurant embodies refined and daring cuisine, finely orchestrated by the talented chef Ryuya Ono.
Inaugurated in the summer of 2022, Magma has established itself as an invaluable address in the 11th arrondissement of Paris. Between the elegance of French gastronomy and Japanese rigor, this restaurant appeals to fans of culinary experiences that go off the beaten track, in an intimate atmosphere.
A concentrate of creativity
Under the leadership of chef Ryuya Ono, Magma offers an evolving and creative menu that changes every day according to arrivals and the seasons. The chef, trained with big names such as Bruno Verjus and Sota Atsumi, sublimates local products with a precision worthy of a goldsmith.A few steps from Place de la République, the Magma restaurant embodies refined and daring cuisine, finely orchestrated by the talented chef Ryuya Ono.
Each dish tells a story. Among recent creations, we find diving abalone accompanied by pig's ear and chanterelles or even a line-caught porgy served with chanterelles and venison pâté. Magma's cuisine is resolutely anti-waste, with each ingredient optimized to reveal all the flavors.
Dessert? Certainly the most accomplished we have tasted in recent times. He alone expressed all the nobility of Japan.
A refined and elegant atmosphere
With only 26 seats, Magma is the intimate destination for fans of fusion cuisine. The woodwork, the raw tables and the olive green bench reflect Japanese refinement and elegant sobriety. Every detail, from the ceramic pendant lights to the custom-made tableware, embodies the quest for excellence without ostentation.
A natural and international wine cellar
The Magma experience would not be complete without a superb wine selection. The carefully created menu surprised us with beautiful references such as Chavost champagne, Henri Chauvet or Le Domaine de la Tournelle. The chef-sommelier offers natural and atypical wines, exploring both French terroirs and foreign vineyards. Whether small nuggets or exceptional vintages, each bottle is chosen to match the dishes.
We won't be surprised to see the shadow of a Michelin star hanging over Ryuya Ono.
Also read: Machizo: the restaurant full of poetry from the 11th century
