Just steps from the Hôtel Moderniste in Paris, Koji Teppan Yaki offers an immersive culinary journey into the heart of Japan. The blend of contemporary design, Japanese hospitality, and gastronomic excellence makes it a must-visit destination for lovers of refined Japanese cuisine.
Architecture and the Japanese art of hospitality through omotenashi
Koji was designed by Atsushi Kitagawara, a renowned architect based in Tokyo. The interior stands out for its use of light wood, clean lines, and a calming atmosphere. The space blends traditional Japanese elements with modern aesthetics. Down a quiet side street, guests discover a nine-meter teppanyaki counter, the architectural centerpiece of the restaurant.
At Koji, the experience begins with the welcome. The Japanese concept of omotenashi is built on discreet, generous, and thoughtful hospitality. Every detail, from the service to the presentation of the dishes, is designed to offer a moment of serenity and warmth.
A teppanyaki counter for a culinary performance
The teppanyaki counter is the heart of the dining experience at Koji. Seated right in front of the chef, guests witness the precise and elegant preparation of their meal. The chef cooks in real time with exceptional ingredients such as Japanese wagyu beef, fatty tuna toro, abalone, and lobster. Every dish highlights the freshness of the ingredients and the respect for Japanese culinary traditions.
A warm and intimate dining room
For those who prefer a quieter atmosphere, the dining room welcomes two to four guests in an intimate and refined setting. It’s the perfect place for a romantic dinner, a private evening, or a small gathering. Meals are served with a spirit of elegance and sharing.
A private space for business meals and special events
Koji Teppan Yaki also offers a private dining room for up to eight guests. Ideal for business lunches, meetings, or special celebrations, this space ensures discretion and comfort. Guests enjoy a serene setting where dishes are prepared before their eyes in an exclusive atmosphere.
The journey of chef Koji Hashimoto
In the kitchen is Koji Hashimoto, originally from Japan and a graduate of the prestigious TSUJI Culinary School in Osaka. He moved to France in 2002 and worked in several Michelin-starred restaurants, including Hélène Darroze in Paris. A teppanyaki chef since 2009, he masterfully combines Japanese technique with French expertise. His goal is to offer authentic Japanese cuisine using rare, high-quality ingredients, all cooked in front of the guests with complete transparency.
An exceptional table near the Hôtel Moderniste
Koji Teppan Yaki is located just a short walk from the Hôtel Moderniste, making it the perfect spot for a gourmet dinner during your stay in Paris. Guests come for the quality of the food, the beauty of the space, the attentiveness of the service, and the unique ambiance. This is a hidden gem where every meal becomes a memorable experience.
Just a 20-minute walk from the Hôtel Moderniste. Open for lunch and dinner from Tuesday to Saturday.
Photo ©Hiurich Granja