{"id":2049007,"date":"2024-08-21T11:45:48","date_gmt":"2024-08-21T09:45:48","guid":{"rendered":"https:\/\/www.luxsure.fr\/2024\/08\/21\/ike-printemps-du-gouts-new-exclusive-restaurant\/"},"modified":"2026-05-13T15:31:49","modified_gmt":"2026-05-13T13:31:49","slug":"ike-printemps-du-gouts-new-exclusive-restaurant","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2024\/08\/21\/ike-printemps-du-gouts-new-exclusive-restaurant\/","title":{"rendered":"IK\u00ca: Printemps du Go\u00fbt’s new exclusive restaurant"},"content":{"rendered":"\n

Printemps du Go\u00fbt, located on the eighth floor of Printemps Homme in Paris, welcomes a new gastronomic gem: IK\u00ca. This innovative restaurant by chef St\u00e9phane Abby, renowned for his daring culinary creations, offers a unique gastronomic experience that fuses the techniques and flavors of Japanese and South American cuisine. <\/p>\n\n

A hybrid culinary experience<\/h3>\n\n

IK\u00ca takes its name from ikejime, a traditional Japanese fish-slaughtering technique that preserves the freshness and taste qualities of the flesh. This method is at the heart of St\u00e9phane Abby’s culinary vision, which combines the elegance and precision of Japanese cuisine with the liveliness and influences of South American flavors. The menu features a variety of creative dishes that marry ingredients and techniques from both cultures, creating complex, nuanced flavors. <\/p>\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n

A menu rich in flavours<\/h3>\n\n

Snacks<\/h4>\n\n
    \n
  • Bbq-grilled edamame<\/strong>: \u20ac6<\/li>\n\n\n\n
  • Tarama with wasabi<\/strong>: \u20ac12<\/li>\n\n\n\n
  • Tempura of sardines with black garlic and matcha cream<\/strong>: \u20ac12<\/li>\n\n\n\n
  • Banka trout gravlax with lime whipped cream<\/strong>: \u20ac14<\/li>\n<\/ul>\n\n

    Seafood<\/h4>\n\n
      \n
    • Oysters, shiso, hibiscus, wakame (x3\/x6)<\/strong>: \u20ac13\/23<\/li>\n\n\n\n
    • Platter of plain oysters (fines de claire n\u00b03) (x6\/x12)<\/strong>: \u20ac20\/\u20ac38<\/li>\n\n\n\n
    • Seasonal seafood platter (depending on availability)<\/strong>: \u20ac50<\/li>\n\n\n\n
    • French caviar (30g)<\/strong>: \u20ac95<\/li>\n<\/ul>\n\n

      Cold dishes<\/h4>\n\n
        \n
      • Ceviche of saithe, sake-coconut, yuzu, jalape\u00f1os<\/strong>: \u20ac20<\/li>\n\n\n\n
      • Lobster roll, Breton lobster, homemade brioche, wasabi mayo, jalape\u00f1o pickles, straw potatoes<\/strong>: \u20ac32<\/li>\n\n\n\n
      • Aguachile of langoustines, cucumber, bonito vinegar<\/strong>: \u20ac19<\/li>\n\n\n\n
      • Sea bass chirashi with ikejime, ponzu, avocado and spiced strawberries<\/strong>: \u20ac24<\/li>\n<\/ul>\n\n

        Hot dishes<\/h4>\n\n
          \n
        • Mussels saut\u00e9ed with mezcal and black sesame<\/strong>: \u20ac19<\/li>\n\n\n\n
        • Semi-cooked tuna steak with sansho pepper sauce<\/strong>: \u20ac24<\/li>\n\n\n\n
        • Banka trout with bbq and miso beurre blanc<\/strong>: \u20ac24<\/li>\n\n\n\n
        • Fried red tuna karaage with chipotle mayonnaise<\/strong>: \u20ac20<\/li>\n\n\n\n
        • Nori tacos, bbq octopus, pico de gallo<\/strong>: \u20ac19<\/li>\n<\/ul>\n\n

          French caviar supplement available for all dishes<\/strong>: \u20ac12<\/p>\n\n

          Support<\/h4>\n\n
            \n
          • Plain Japanese rice<\/strong>: \u20ac5<\/li>\n\n\n\n
          • Cucumber salad with sesame seeds<\/strong>: \u20ac6<\/li>\n\n\n\n
          • Miso-lacquered eggplant and zucchini<\/strong>: \u20ac6<\/li>\n\n\n\n
          • Genuine red miso soup with shellfish and corn<\/strong>: \u20ac5<\/li>\n<\/ul>\n\n

            Desserts<\/h4>\n\n
              \n
            • Matcha churros with dark Mexican chocolate<\/strong>: \u20ac9<\/li>\n\n\n\n
            • Kakigori granita apricot, ginger, elderflower<\/strong>: \u20ac9<\/li>\n\n\n\n
            • Dorayaki bbq waffle, sweet bean cream, Mexican vanilla<\/strong>: \u20ac9<\/li>\n\n\n\n
            • Crunchy bunuelos fritters with yuzu cream<\/strong>: \u20ac9<\/li>\n\n\n\n
            • Mochis glac\u00e9s (1 or 3 pieces)<\/strong>: \u20ac6\/\u20ac12<\/li>\n<\/ul>\n\n

              A refined range of beverages<\/h3>\n\n

              Cocktails<\/h4>\n\n
                \n
              • Ik\u00ea No Gin To<\/strong>: \u20ac18<\/li>\n\n\n\n
              • Orochi<\/strong>: \u20ac18<\/li>\n\n\n\n
              • Tokyo Verde<\/strong>: \u20ac18<\/li>\n\n\n\n
              • Espresso Martini<\/strong>: \u20ac17<\/li>\n\n\n\n
              • Spritz Prosecco<\/strong>: \u20ac15<\/li>\n\n\n\n
              • Moscow Mule<\/strong>: \u20ac17<\/li>\n\n\n\n
              • Negroni<\/strong>: \u20ac16<\/li>\n\n\n\n
              • Tanuki mocktail<\/strong>: \u20ac10<\/li>\n<\/ul>\n\n

                Selection of wines, champagnes, sak\u00e9s and spirits<\/h4>\n\n

                IK\u00ca also offers a carefully selected beverage menu, including AOC\/AOP wines, prestigious champagnes, sakes and spirits from a variety of horizons.<\/p>\n\n

                Practical information<\/h3>\n\n

                Address:<\/strong> Printemps du Go\u00fbt, Printemps Homme, 8th floor, 64 Boulevard Haussmann, 75009 Paris
                Opening hours:<\/strong> Open 7 days a week<\/p>\n\n

                  \n
                • Monday – Wednesday: 10:00 – 20:30<\/li>\n\n\n\n
                • Thursday – Saturday: 10:00 – 21:30<\/li>\n\n\n\n
                • Sunday: 11:00 – 20:00<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

                  Printemps du Go\u00fbt, located on the eighth floor of Printemps Homme in Paris, welcomes a new gastronomic gem: IK\u00ca. This innovative restaurant by chef St\u00e9phane Abby, renowned for his daring…<\/p>\n","protected":false},"author":2,"featured_media":2049031,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[30409,70532],"tags":[75797,75802,54817,75798,75793,30192,75800,72642,75799],"class_list":["post-2049007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","category-restaurants","tag-culinary-fusion","tag-exclusive-restaurant","tag-gastronomy","tag-ike-2","tag-japanese-cuisine","tag-paris-en","tag-south-american-cuisine","tag-spring-of-taste","tag-stephane-abby"],"_links":{"self":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts\/2049007","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/comments?post=2049007"}],"version-history":[{"count":0,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts\/2049007\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/media\/2049031"}],"wp:attachment":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/media?parent=2049007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/categories?post=2049007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/tags?post=2049007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}