KISSABA · Temaki Bar

iRASSHAi unveils its late-night temaki bar at KISSABA, a new Japanese eatery where cooking becomes a show.

As night falls, KISSABA transforms: the lighting softens, the atmosphere becomes more intimate, and the counter becomes the beating heart of the restaurant.
Right in front of diners, the chef prepares each temaki to order, from the precise slicing to the final roll. A lively, immersive, and deeply indulgent experience.

Conceived as a natural extension of the space—a café in the morning, a canteen at lunchtime, and a bar in the evening—
, KISSABA embodies this Japanese vision of time, which shifts throughout the day, blending tradition and modernity.

Here, every bite tells a story of Japan.

Eating at the temaki bar

MONDAY THROUGH SUNDAY
, 7:30 PM TO 10:00 PM

Making temaki requires precision and skill: cooking and seasoning the rice, cutting the fish and vegetables, carefully chopping the herbs and condiments… All prepared using as many ingredients as possible sourced directly from the GROCERY STORE.

Every evening, Chef Yuji Misu orchestrates this ballet at the KISSABA counter. With over 30 years of experience in Japanese cuisine, he trained in Japan through shugyō before working as a chef in the world of washoku. Having lived in France for 14 years, he has notably served as a sushi chef for eight years. Behind the temaki bar, he stays true to Japanese fundamentals while not shying away from shaking things up a bit.

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Sake at the heart of the experience

Designed as a complete experience, sake takes center stage at the temaki bar. At the counter, guests are invited to discover kikizake, the Japanese art of sake tasting.
This experience allows guests to explore the aromas, textures, and styles of sake through all five senses. The goal: to introduce, taste, and demystify sake, while finding the perfect pairing for each temaki.