Shinichi Sato’s return to the 16th arrondissement is a masterclass in surgical precision. Beneath Kengo Kuma’s wooden lattice canopy, the Hokkaido-born chef elevates French terroir through a Japanese lens of absolute purity. Signature Galician beef, seared over embers and paired with salty cecina, displays remarkable restraint, while caramelized Roscoff onions meet restructured Bellota chorizo in a play of sweet and smoky depth. It is a high-flying, ingredient-driven dialogue of texture and mineral intensity.