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L'avis de Gault&Millau
Chef Yuji Matsuzaki learned about rice from his father, a respected rice expert in Japan. After time spent at Saké Restaurant & Bar, he and Youngsun Kim opened Kakizaki, a very personalised, very authentic sushi restaurant.
The decor is very Japanese with lots of timber, including the counter where you can witness the chef’s artistry in creating sushi from the freshest ingredients.
Each item is moulded by hand and treated perfectly with the appropriate spices and, where appropriate, the naked flame of a smoke gun. The omakase journey begins with otsukuri: a small selection of sashimi of wonderful fresh garfish and trevally. This is followed by hassun: six samples of seasonal, traditional Japanese dishes: delightful tempura oysters, perfect chawanmushi and deep-fried fishcake are the standouts of this beautiful collection. The selection of nigiri sushi features top-quality produce; highlights are o toro, rich and flavourful tuna belly; anago (saltwater eel); oyster; scallop; and a variety of wonderful fresh fish wrapped over the most delightful rice, kernels defined and distinct, a testament to the chef’s heritage.
PSST! The restaurant is small, so make sure you book in advance.
Reviewed for the 2019 Guide