Haikara

17th – 21st May

At Haikara, Sho Miyashita and Jérémy Mégaly have effortlessly picked out all the best bits of Tokyo’s casual izakaya culture and the easy-going Parisian néo-bistronomie of the 11th, and welded them together into a sake cocktail-fuelled riot of XXL flavours.

Sparks fly with dishes like their “24-carat” (Le Fooding ©) karaage chicken, smacked cucumber kimchi and silken tofu doused in sizzling crispy chilli oil. For Sho and Jérémy’s week with us, they are serving up a double album of their greatest hits, from those lip-tingling appetisers through to sautéed eryngii mushrooms in butter, soy and garlic; bacon okonomiyaki with bulldog sauce, mayo and katsuobushi; and whole steamed day boat fish with ponzu, chilli oil and spring onions.

Small plates, huge flavours and a whole load of fun. Haikara is Paris at its confident best.