Look no further: the crossroads between Japanese and Basque cuisine lies at the foot of Montmartre. Behind the glass and timber front is a warm, cosy tapas bar inspired by the fond memories of Japan, and Basque roots, of the two founders Alexandre Lacroix and Antoine Micouin, both former students of the Alain Ducasse cookery school. HIRU has two distinct meanings: “three” in Basque, a reference to this being the pair's third shared experience, and “noon” or “lunch” in Japanese.
Take a seat in the sunshine on the little terrace, on a high stool at the counter, or at the table next to the mirror lining an entire wall and indulge in a menu focused on seasonality and naturalness, a prominent feature of Alain Ducasse cuisine. Delights such as truffle crémeux, Padron peppers and croquettes of the day are offered together with an excellent selection of wines, available by the glass or the bottle, and a menu of cocktails, such as the very original Gecko (Campari, Mezcal, Calamansi syrup and sparking water), to be consumed in moderation of course. “Topa!” or “Kampai!” (“Cheers!” in Basque and in Japanese) - how you toast is up to you!
HIRU Paris Montmartre
14 rue Duc
Menu: tapas from 8 EUR