Best Dishes at Kinugawa Rive Gauche

Rather than heavy chocolate or cream, Kinugawa's desserts typically emphasize delicate flavors and seasonal fruit. Japanese pastry tradition values subtlety, and Parisian technique ensures precision. The dessert closes without overwhelming, respecting the meal's balance.

The carpaccio course showcases the purity of ingredient quality. The yellowtail is sliced with precision to highlight its silken texture and subtle sweetness. Yuzu—a Japanese citrus more complex than lemon—provides brightness without sharpness. Fresh shiso leaf adds herbaceous clarity. The simplicity speaks to confidence in sourcing and technique.

A Franco-Japanese fusion course that works precisely because both traditions honor ingredient quality. The salmon is seared until the skin crisps while the flesh stays tender. The potato pancake is crispy and light, the white truffle (when in season) adding earthy luxury. The dish balances refinement with approachability.

A luxurious raw preparation where texture and flavor intensity matter. The tuna is minced (not sliced) so it coats the palate fully. Caviar adds both textural contrast (the bursting roe) and a briny intensity. The subtle seasonings—likely sea salt, perhaps a hint of oil—don't mask the primary ingredients. This is a display of luxury simplicity.