Keisuke Matsushima: Japanese interpretations of Provençal cuisine

traditional - japanese
Keisuke Matsushima: Japanese interpretations of Provençal cuisine

The front of this remarkable address in the old town is at least as discreet as the red clover, signature of Keisuke Matsushima, that adorns the corner.

The owner 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 milk-fed lamb roasted with savory herbs and served with beans and cep sabayon, or the chef's signature dish, the famous Simmenthal beef mille-feuille with wasabi sauce. That is, unless you opt for the “Messina” swordfish carpaccio in Nice La Clémandine olive oil. 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.

Keisuke Matsushima Restaurant
22 rue de France
06000 Nice

+33 (0)4 93 82 26 06

https://keisukematsushima.com

Menu: around 70 EUR