Paris 11th: spotlight on Koji Arima | Gilles Pudlowski’s blog

Sugar Mizzy January 29, 2022

Koji Arima and the service © GP

This pretty hotel table (from Arts-La Bastille, which appears there as a counterpoint with its pretty reception lounge, its contemporary furniture) houses a sober table, with its market dishes on the slate, its pleasant formula, its sharing dishes, its bright ideas staged by its mischievous chef. At the controls, the very talented KOji Arima, who worked for four years at Epicure with Eric Frechon, one year at Lazare, five years at Bon Accueil de Jacques Lacipière rue Montessuy after Chez les Anges boulevard de la tour Maubourg and one year at Georges Blanc in Vonnas.

Mackerel marinated in white wine and apple salad © GP

Examples of what we find there? Kneesslice of Italian charcuterie, mackerel marinated in white wine with its apple-fruit salad, the extra tender carpaccio of Japanese wagyu beef, the fine bouillabaisse of red mullet, sea bream and monkfish with its rouille still confit and braised pork belly tomato and potatoes, shabu-shabu (Japanese fondue!) of wagyu beef and chestnut millefeuille served with caramel ice cream.

Bouillabaisse © GP

We drink from it, from the glass, the dashing white Burgundy from Vézelay “la châtelaine” and, in red, the fruity Beaujolais from Baptiste Aufranc in Fleurie. Health to all!