The Spoon of Paris
Chihiro MasuiPour lire les articles de Chihiro Masui et ses amis, souscrivez à la newsletter The Spoon of Paris en entrant votre email ci-dessous.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 163 | Founded | 3 years ago | Last Issue | 7 months ago |
| Active | Language |  French | |||
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thespoonofparis.substack.comLatest Issues
Cuisine kaiseki à Paris
Ouvert en janvier 2023, étoilé depuis 2024, Chakaiseki Akiyoshi est aujourd’hui le seul restaurant de cuisine kaiseki à Paris, depuis la fermeture d’Okuda en septembre 2025.
Il faut croire qu’il est difficile de réussir cette haute gastro...
Ramen, encore du ramen, toujours du ramen.
Et l'umami, aussi...
The Ultimate Guide to Ramen Success.
Rappel : Cet article vous a été envoyé car vous êtes abonné.e à la newsletter de The Spoon of Paris. Si vous ne souhaitez pas recevoir les publications en anglais, désélectionnez la rubrique “Posts in English” dans votre compte →.
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Le guide ultime du succès d'un restaurant de ramen.
Cet article rédigé par Burina a été traduit du japonais par Chihiro. Ne le prenez pas trop littéralement. Il sera suivi demain par mon article sur le ramen (et l’umami, encore), strictement réservé aux abonnés payants.
Le guide d...
Myoujyaku: Purity in Azabu Juban
Myoujyaku was rewarded the coveted 3rd Michelin star at the Tokyo Michelin announcement yesterday. This is a condensed English version of two posts published in French, in January 2023. I had another dinner there in December 2024 and...
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Authors
The writers behind this newsletter.
Born in Tokyo, grew up in New York, London, Paris with a lot of travelling and eating in between. I've published magazine articles and books in French and Japanese for the last 40 something years, mostly about food.
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