Manat

This old building with thick stone walls a stone's throw from Saint-Jean-Baptiste Cathedral has been appointed in a minimalist vein with an open kitchen, a large corner counter and pale wood tables; it is regularly packed to the rafters and with good reason, so be sure to book. At the helm are Franco-Japanese couple Yuka and Marc Meya, a highly inventive pair whose seasonal cuisine designed for sharing brings together Catalan and Japanese ingredients, drawing on the culinary techniques of both countries. Mainstays on the menu include the iconic karaage, boneless chicken deep fried in oil, served with fresh shiso leaves and spring onions; or a tasty tataki of locally fished bonito, leeks and wild garlic. Every day, there are ten or so generous sharing plates to choose from (three for a meal for one, five or six for two). The wine list also stars a dozen or so sake at sensible prices, so you are bound to find one to your taste!