ERH is located in Paris's 2nd arrondissement (11 rue Tiquetonne); its name comes from Eau, Riz, Hommes, and it sits behind the Maison du Whisky and Maison du Saké. The MICHELIN Guide highlights chef Ryuichi Utsumi's Franco-Japanese cooking, including the tokino-kakera half-sized pastry and Osaka-style kushikatsu; pastry chef Hazuki Okuno's desserts emphasise produce and balance, and the restaurant also offers a sake list. [1]
Overview
The restaurant occupies the back room of the Maison du Whisky and Maison du Saké, with a dining room set beneath a large glass roof and counter seats facing the open kitchen. Japanese chef Ryuichi Utsumi cooks Franco-Japanese food here; the tokinokakera is a half-sized pithiviers with a beautifully golden, crisp crust. Pastry chef Hazuki Okuno creates pared-back, legible desserts built on produce and balance. The excellent, reasonably priced sake list is ably looked after by a competent young French sommelier[1].
Signature Dishes
Recommended dishes include "tokinokakera" and "kushikatsu"[1]; desserts such as poached pear in elderflower syrup and a chocolate and citrus-confit millefeuille[1].