Japanese culinary art comes to the center of Paris. Omatsu France, already at the origin of the gourmet address An Japonaise in the 2nd arrondissement, is opening a new restaurant in the capital. Nestled this time in the 1st arrondissement, 1129 iiniku celebrates Wagyu beef and the concept of yakiniku, the famous Japanese BBQ. Shall we visit you?
It is a unique, modern and gourmet place that awaits you from January 11, 2022 in the 1st arrondissement of Paris. 1129 iiniku is the new restaurant signed Omatsu France, this Japanese company created in February 2020 by Takeshi Shimoda and Toshimasa Ogo and already at the origin of the excellent address Japanese year. This time, the fine team has decided to place at the heart of its concept two strong aspects of Japanese cuisine: the bœuf Wagyu and l’art du believes in you. Explanations.
Carnivores, passionate about Japanese culture know it, bœuf Wagyu is the holy grail. Of incomparable quality, Wagyu is a label awarded to cattle which meet certain conditions. So, there is a strict definition for Wagyu oxen, which can only be of four species: “black dress“, “red dress“, “without horns“, “with short horns“. In the same way as for Japanese year, 1129 iiniku makes it a point of honor to select wagyu varieties that it serves customers. The meat is thus shipped from the processing plant in Japan to Paris, then directly distributed within the restaurant.
Also, to titillate curiosity and satisfy the taste buds of Parisians, the restaurant 1129 iiniku offers his menu two varieties of Wagyu, coming from the same department of Gunma. We therefore find the “Joshu Wagyu“, a beef from animals raised in a rich environment, then the”Toriyama Wagyu“, known among other things for its sweetness and the aroma of its fat.
But where 1129 iiniku hits a big blow, it is that he proposes to taste these two varieties of Wagyu using a certain method of cooking, the famous yakiniku, the famous Japanese BBQ. In Japan, the “yakiniku“are restaurants where the customer cooks their meat as they wish on a heated grill (electric or charcoal) and tastes it right after. 1129 iiniku So select the best Wagyu pieces, and then it’s up to you to play and bake them as you see fit! A friendly and warm concept where there is something for everyone. If you are new to the subject, do not hesitate to ask for advice on cooking. Usually 30 seconds of cooking on each side is sufficient.
And to select the best parts of Wagyu, trust with your eyes closed to Ichiba Asuka. Originally from Tsumagoi, a small village located west of Gunma, this Japanese chef is participating in the project with the firm intention of bringing the yakiniku style to the world in Paris.
A la carte, there are therefore several possible formulas, to share of course, and offered in three different versions. For example, discover the menu ” Umé wagyu of the day “(180g at 120 euros), the” Také wagyu of the day “(230g at 160 euros) or the” Matsu wagyu du jour »(260g at 210 euros). Admittedly, the prices are high and not accessible to everyone. But remember that the Wagyu is considered the pinnacle of beef, and is quite rare in Paris. In terms of flavors, moreover, nothing to complain about, it is a pure delight. Each piece of meat – carefully selected and cut – is worth the detour, both for its taste and its texture, ultra melting. To be honest, the product is sufficient on its own, the quality is so exceptional. But some will not hesitate to decorate it all the same with coarse salt, French mustard or even wasabi, for a little more pep’s.[display-posts orderby="rand"]
You can also accompany these wagyu coins with some rice, from salad, but also mushrooms or even courgettes and peppers to cook there also directly on the electric grill. And if you’re worried about bad smells, don’t panic. 1129 iiniku has thought of everything and is equipped with a unique ventilation system, which keeps you from coming out with the smell of smoke on your clothes or on your hair.
On the beverage side, 1129 iiniku once again focusing on quality with a selection of French wines, but also, and above all, sakés, in perfect harmony with the pieces of Wagyu served on the spot.
To end on a sweet note, let yourself be tempted by one of the house desserts, such as a sake-kasu ice cream or even a matcha caramel cream, to be enjoyed with a glass of sho-chu.
Everything is to be savored in a place modern and uncluttered, putting the spotlight on raw materials, whether on the ground floor where 5 tables are available, or on the ground-floor where a beautiful tasting room and a small bar to sip (in moderation) a few Japanese beverages, such as whiskey, before or after the Japanese BBQ. You can imagine, 1129 iiniku also emphasizesomotenashi, or the art of Japanese hospitality. Decidedly, at 1129 iiniku, everything is done to make the trip to Japan work. Mission accomplished hands down!
Alcohol abuse is dangerous for health. To consume with moderation.
This test was carried out as part of a professional invitation. If your experience differs from ours, please let us know in the comments.