The house
KATANA
A contemporary Japanese table in Les Berges du Lac.
A katana is not a ceremonial object. It is a study in patience: steel folded dozens of times, sharpened until it leaves no trace. We chose the name because it describes a method rather than a decor.
Our cooking starts with the produce and strips away everything that crowds it. A hand-cut tartare, a sea bream ceviche, a cut of beef seared over embers: few elements, a great deal of accuracy. Japanese influence meets the Mediterranean around us — citrus, fresh herbs, olive oil, fish from our coast.
The room follows the same logic. Dark polished stone, brass, low light, a red maple suspended above the banquettes. Nothing shouts; everything registers.
At the back, an eight-seat Teppanyaki counter. A chef cooking in front of you, Saturdays and Sundays from 6pm — a show shared between the evening's parties.
What we hold to
Produce first
Tight sourcing, in-house butchery, short menus that move with the deliveries.
Fire
Embers, plancha, teppan. Direct heat as the signature of the house.
Service
A discreet, attentive floor team that knows the menu and knows when to disappear.