HANDO
Pigalle
20-40 €
Japanese-inspired restaurant specializing in handrolls, featuring a minimalist decor and U-shaped counter for observing food preparation. Offers ten handroll varieties using premium ingredients like Spanish toro tuna and Breton lobster.
Concept and Design
Hando Parisian Handroll, founded by Adrien Albou and Chef Lee Cheng, brings Japanese-American fusion to Paris. The restaurant's aesthetic draws inspiration from architects Tadao Ando and George Nakashima, resulting in a minimalist interior dominated by a U-shaped light wood counter.
Culinary Offerings
Signature Handrolls
- Ten varieties featuring premium ingredients:
- Toro tuna from Spanish coast
- Breton lobster
- Organic Scottish salmon
- French shrimp
- Japanese Yellow Tail
- Caramelized wagyu
- Utilizes nori seaweed from Japan's Chugoku region
Additional Menu Items
- Truffled wagyu tartare
- Goma-ae salad
- Sashimi selection
- Desserts: mochis and sesame ice cream
Atmosphere
The venue combines the ambiance of a Tokyo sake bar with Parisian flair, offering guests a view of food preparation at the counter.
Practical Information
- Opened: October 2022
- Seating: Bar-style at U-shaped counter
- Recommended: Reservations advised
- Languages: Some English spoken by staff
- Pet Policy: Dog-friendly