At just a little over an hour drive from Paris, you might hardly thought of finding any Japanese restaurant that are less un-Japanese than those you found dotted all over Paris. Luckily, there are one by the name of Le Miyabi which you can find in Sens. This establishment is a world of pure refinement of Japanese tradition at the gateway of the Burgundy Region.

Le Miyabi is a brainchild of Patrick Gauthier, a renowned 2 star Michelin chef of which he acquired from his restaurant, the Le Madeleine situated just at the opposite of the establishment. The word “Miyabi” itself is a Japanese word for elegance and refinement, true to the name, this restaurant is like no other average fake Japanese restaurants you would find elsewhere on France. And it is refinement that will describe what you will experience best at this place!

From the warm welcome by the staff to the cosy satin-finished ambiance and ushered in by your Geisha server in their magnificent silk kimono. You will immediately be immersed to the strict traditions of Japanese hospitality that this restaurant adheres to. The cooking process itself is an artistic performance not to be missed and that is why you will be seated to a black resin counter where Chef Tetsuya Ichioda will prepare your courses while you enjoy your welcome drink of authentic Japanese sake, served in a wooden cup made by skilled craftsmen in Japan.

Don’t expect to find sushi or some common ramen or rice dishes here because you won’t find any. Tetsuya Ichioda , well versed in Arbois taught by Jean-Paul Jeunet, the young and brilliant will enthusiastically served you only with the best refinement and fusion of the French and Japanese cuisine of which he had enthusiastically jumped at this seemingly crazy project of this “four-handed” cuisine, in which the respective sensitivities and methods of the French and the Japanese in the end turn out to be complimentary. The desired result: the cooking is delicious and completely original.

As a starter the Burgundy escargots in tempura and marinated in sake, soy sauce and garlic awaken the appetite… and your thirst too! Quick, fetch the wine list! There’s a fine selection at affordable prices including the Chablis 1er  cru from Dauvissat and Goisot’s Côte-d’Auxerre. The minerality of these grands vins is a perfect match for the cooking’s finesse.

The foie gras des Landes terrine, New Caledonian Shrimps combined with dashi jelly soaked with rice vinegar and garnished with the very Japanese dried nori leaves with Milin is also a wonderful starter with tastes that are made to ultimate perfection.

However the main dish of the evening is a hymn to both land and sea. This dish was invented from scratch by Tetsuya Ichioda who had the idea for it whilst working with Jean-Paul Jeunet. So imagine, if you will, Lightly fried scallops, covered with fine slices of Jesus de Morteau sausage, seasoned with a Chablis and soy sauce and a side portion of creamy polenta. Served alongside this in a stoneware teapot is a delicious Japanese bouillon. This is a truly wonderful symphony of flavours. Smoked, raw, cooked, sweet and sour all combine harmoniously on the palate. A true delight.

Rose scented lychee blanc-mange, crystallized mandarin chocolate soup and mandarin ice cream: these two desserts conclude a remarkable dinner with finesse and lightness.

You can find Le Miyabi at 1, rue d’Alsace-Lorraine, 89 100 Sens. The lunch menu is served from Tuesday to Friday and costs 24€. Evening and weekend menus from 36€ to 45€ (3 dishes and a dessert.). For more information, you can visit their website at miyabi.fr