Keisuke Matsushima

Mediterranean cuisine with Japanese flair
Popular plate: The restaurant's thematic, nine-course dégustation menu is an absolute treat.

Keisuke Matsushima opened his first restaurant in Nice at the tender age of 25, but after clocking his first Michelin star, the Tokyo-born chef moved his intimate, 22-seat eatery into a new premises large enough to serve the foodies who flock here from all over the world to sample his faultless Mediterranean dishes with ever-so-slight oriental influences.
The contemporary, minimalist space puts the focus squarely on the food here. The chef's menu adapts according to the season, but expect concoctions such as potato-encrusted seabass with black truffle sauce or seared foie gras with a ragout of peas and preserved lemons.