{
  "contentStorage": "postgres",
  "title": "ERH · Versions",
  "description": "A modern-cuisine restaurant in Paris's 2nd arrondissement, listed in the MICHELIN Guide. Named after Eau, Riz, Hommes, it houses Japanese chef Ryuichi Utsumi's Franco-Japanese cooking behind the Maison du Whisky, with pastry by Hazuki Okuno centred on produce and balance.",
  "url": "/en/places/erh-paris/versions.html",
  "entity": {
    "customFields": [
      {
        "key": "cuisine",
        "value": "Modern cuisine (Franco-Japanese)"
      },
      {
        "key": "address",
        "value": "11 rue Tiquetonne, 75002 Paris, France"
      },
      {
        "key": "hours",
        "value": "Tue–Thu 19:00–21:00; Fri 12:00–14:30, 19:00–21:00; closed Mon, Sat \u0026 Sun"
      },
      {
        "key": "price",
        "value": "€€€€"
      },
      {
        "key": "chef",
        "value": "Ryuichi Utsumi"
      }
    ],
    "id": "place_restaurant_france_paris_erh",
    "type": "place",
    "title": "ERH",
    "slug": "erh-paris",
    "summary": "A modern-cuisine restaurant in Paris's 2nd arrondissement, listed in the MICHELIN Guide. Named after Eau, Riz, Hommes, it houses Japanese chef Ryuichi Utsumi's Franco-Japanese cooking behind the Maison du Whisky, with pastry by Hazuki Okuno centred on produce and balance.",
    "status": "published",
    "categories": [
      "category-food"
    ],
    "tags": [],
    "sources": [
      {
        "id": "profile",
        "title": "ERH — Paris",
        "author": "MICHELIN Guide",
        "url": "https://guide.michelin.com/fr/fr/ile-de-france/paris/restaurant/erh"
      }
    ],
    "createdAt": "2026-10-31T17:21:34+08:00",
    "updatedAt": "2026-10-31T17:21:34+08:00",
    "updatedBy": "user:admin",
    "revision": 5,
    "body": "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. [^profile]\n\n## Overview\n\nThe 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[^profile].\n\n## Signature Dishes\n\nRecommended dishes include \"tokinokakera\" and \"kushikatsu\"[^profile]; desserts such as poached pear in elderflower syrup and a chocolate and citrus-confit millefeuille[^profile].\n\n## Practical Information\n\n- Address: 11 rue Tiquetonne, 75002 Paris[^profile]\n- Hours: Tuesday to Thursday, dinner 19:00–21:00; Friday, lunch 12:00–14:30 and dinner 19:00–21:00; closed Monday, Saturday and Sunday[^profile]\n- Price: €€€€ (luxury)[^profile]\n- Facilities: open kitchen with counter seating; glass-roofed dining room[^profile]",
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    "placeKind": "restaurant"
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      "revision": 5,
      "updatedAt": "2026-10-31T17:21:34+08:00",
      "message": "当前版本",
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      "url": "/en/places/erh-paris/at/5.html"
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  "lang": "en",
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