KISSABA · temaki bar

iRASSHAi unveils its nighttime temaki bar at KISSABA, a new Japanese counter 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 place.
Facing the guests, the chef prepares each temaki on the spot, from the precise cutting to the final roll. A lively, immersive, and deeply delicious experience.

Designed as a natural extension of the space—coffee in the morning, canteen at noon, bar in the evening,
KISSABA embodies this Japanese vision of time evolving throughout the day, between tradition and modernity.

Here, every bite tells the story of Japan.

Eating at the temaki bar

FROM MONDAY TO SUNDAY
FROM 7:30 PM TO 10 PM

Preparing temaki requires precision and skill: cooking and seasoning the rice, cutting the fish and vegetables, carefully trimming the herbs and condiments… All made with the highest quality products sourced directly from the GROCERY.

Chef Yuji Misu orchestrates this performance every evening at the KISSABA counter. With over 30 years of experience in Japanese cuisine, he trained in Japan through shugyō before working as a cook in the world of washoku. Having lived in France for 14 years, he was notably a sushi chef for eight years. Behind the temaki bar, he respects Japanese fundamentals while allowing himself to challenge them a little.

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Sake at the heart of the experience

Designed as a complete experience, sake is invited to the temaki bar table. At the counter, customers are invited to discover kikizake, the Japanese art of sake tasting.
This moment allows you to explore the aromas, textures, and styles of sake through the five senses. The goal: to introduce, taste, and demystify sake, while finding the perfect pairing with each temaki.