Within the walls of Cheval Blanc’s Parisian mansion sits a newfound symbol of Japanese fine dining that extols the nation’s ritualistic culinary culture. Elevating the gourmet delights that adorn the urban Maison, Hakuba – that translates into ‘white horse’ – is imbued with the sacred symbolism of its namesake. The brand new restaurant reiterates the graceful essence of traditional Japanese cuisine, harnessing the much revered Omakase dining style.

Grounding this establishment is the unique collaboration between sushi master Takuya Watanabe and pastry chef Maxime Frédéric, materialised under the direction of 3-starred chef Arnaud Donckele. In pursuit of capturing the authenticity and precision that underlies Japanese cuisine, Hakuba regales its guests to a flavourful immersion of Omakase menus. The term Omakase, which translates directly to ‘I’ll leave it up to you’, expresses the act of deferring (the cooking) to the chef – the distinct selection of this style perfectly reflects Chef Watanabe’s desire to present the finest of Japanese viands.

As an uplifting touch to the rich savours, Chef Donckele brings his know-how in sauces to the table; the result of this collective expertise is a symphony of textures and ingredients that work in concert, creating a menu par excellence. One signature item, Grilled rock red mullet on binchotan, comprises a piece of salmonete grilled on white charcoal. From flavoursome broths and delicate sushi to caramelised fish and piquant finger lime caviar, Hakuba, helmed by maestros, is primed to charm.

Pastry chef Maxime Frédéric sprinkles lustre upon the dining experience with his sweet dainties inspired by the Japanese culture – in a faultless showcase of carte blanche, Maxime introduces creations that combine French pastry expertise and Japanese traditions. Raising the bar with flair, the menu features a luscious dessert prepared on the spot: white and black rice alongside roasted, glazed, or fruity mochis. The exclusive repast is tied together with a coveted accompaniment, an exceptional selection of sakés and wines curated by Emmanuel Cadieu, the Maison’s head sommelier.

Chef Watanabe shares his thoughts on the stellar culinary collaboration that anchors Hakuba: “Emotion is a universal language. I knew straight away that this encounter with Arnaud would be like a creative fusion that would give birth to the most beautiful Japanese culinary postcard, coloured by his talent. Maxime Frédéric immersed himself in my culture with his analytical finesse and sensitivity. Each piece is a little gem. Nothing is superfluous. Everything is done in pursuit of the perfect balance of flavours.”

Hakuba wholly mirrors the the ever-present serenity and elegance in Japanese heritage – the restaurant’s interior decor portrays a modern imagination of the culture. With dark woods of black walnut, a Tsukubai stone and a bamboo fountain, a subdued play of light and hues fill the space akin to an enchanted forest. Boasting an intimate layout with a mere 24 seats, the restaurant houses three counters – one of which is private – that the chefs to move between. This special facet offers guests proximity to the chefs, allowing them to witness the intricate preparation of the fare.

An exquisite gastronomic jewel, Hakuba promises a slice of Japanese cuisine that is bound to be cherished.

Hakuba is now open to guests, with Omakase menus for lunch and dinner. Visit the website to learn more.

Images by Cheval Blanc Paris.