Just a stone's throw from the River Seine, looking out onto Notre Dame, we are clearly in Paris – yet here we are in Japan! Sola's interior is full of contrasts, from the calming pale wood to the exposed ceiling beams and heavy solid wood doors. In the basement, there is a vaulted cellar with tables arranged on tatami mats (be sure to remove your shoes). Japanese chef Kosuke Nabeta serves a delicious fusion of the exacting standards of Japanese cuisine and the wealth of ingredients from rural France. He introduces us to traditional Japanese culinary techniques, which he wields with great skill (smoking, drying, marinating, fermenting, alternative cooking methods etc) using ingredients such as soya, sake, ponzu and mizuna. Be sure to try his signature dish of calf sweetbreads served with a rice cake topped with a truffle emulsion! Harmonious, refined and personal cuisine.