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Japanese gourmet chef Terumitsu Saito is now at the helm of the Ōrtensia restaurant. Having passed through the kitchens of the greatest French and international gourmet chefs, such as Guy Martin and Thierry Marx, the young culinary creator enlivens the taste buds of his guests with a cuisine of sophisticated simplicity imbued with multiple inspirations throughout his career. Wagyu beef with white asparagus and fish tataki with green radish demonstrate Terumitsu Saito’s daring and subtle know-how. Romain Simon, head sommelier and director of the restaurant, offers a wide selection of wines to match each of the gourmet chef’s dishes. With a seating capacity of about 20, Ōrtensia welcomes its guests at 4, rue Beethoven, in the 16th arrondissement of Paris. 

At the head of its development? The CUT architectures agency, creator of the interior design of BAM Karaoke Box and recently of the Pullman Montparnasse Hotel. Fusing the worlds of French and Japanese culture, the materials subtly used, such as natural oak, soft leather, and quilted carpeting, create a poetic atmosphere in this warm setting. It is a place made of movement reflecting a soft, nebulous forest with its large, filtered bay window and its halos of lights, revealing the arakabe walls. With its luminous UFO arranged on each of the tables, its imposing mirrors finishing the room, and its brushed stainless-steel bar, the interior of the Ōrtensia restaurant is on the border of the contemporary.

Marine Mimouni