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Keisuke Matsushima: Japanese interpretations of Provençal cuisine

traditional (and japanese)

You might easily pass by this remarkable old town address. The front is at least as discreet as the red clover the signature of Keisuke Matsushima that adorns the corner.

The master and chef has all the qualities of an alchemist of sensations. By revisiting the great dishes of the local cuisine in terms of his own Eastern sensibility, he binds culinary cultures and styles. Mediterranean in his selection of products, he is Japanese in his cooking and his surprising combinations. But his cuisine is ultimately French for the inspiration and values ​​it expresses. When the menu arrives, you devour the words, as the names of the dishes make you salivate. Try the royal sea bream carpaccio and soy aioli sauce and, the chefs signature dish, the famous Simmenthal beef mille-feuille with wasabi sauce. With its light wood walls and its many windows, the room has a luminosity that soothes and opens the appetite. As for decoration, it is minimalist, in a Zen spirit, composing a comfortable, subdued atmosphere conducive to shared intimacy.

Restaurant Keisuke Matsushima
22, rue de France
06000 Nice

+33 (0)4 93 82 26 06

www.keisukematsushima.com

Menu: around 30 EUR

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