Cuisine:

• French
• Japanese
• Sea food

Taïra Description:
Taïra is not a Japanese restaurant, but its chef is Japanese. What does that mean? Since chef/owner Taïra Kurihara's training is western but his roots are oriental, he has his own unique interpretation of bouillabaisse, and his sardines in oil are a summit. Try the red tuna tataki, the pan-fried scampi with burrata cheese, basil squid fricasse, or the rockfish fillet with scampi. Taïra is definitely a good choice if you want to eat seafood in Paris. The cellar offers numerous bottles hand-picked to blend handsomely with seafood: Limoux Chardonnay, Ardèche Viognier or Provence Blanc de Blancs.


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