La Nouvelle Maison Kaiseki

Collaborate to the open of Hisayuki Takeuchi's new restaurant !

Project visual La Nouvelle Maison Kaiseki
End date
Out of €18.000
17 %

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Chambre de métiers et de l'artisanat de Paris supports the project La Nouvelle Maison KaisekiCMA France supports the project La Nouvelle Maison Kaiseki

La Nouvelle Maison Kaiseki

<p>  </p> <p> <strong><u>Birth of the project :</u></strong> once upon a time, a japanese cook fresh off the plane to Paris, willing to work for inventive cuisine and define again the true meaning of gastronomy : healthy products without pesticides, techniques to transform them into food, based on pure energy and <strong>endless creativity</strong> following<strong> the flow of seasons</strong>, the result being a source of <strong>happiness</strong> and <strong>wellness</strong> to every customer.</p> <p>  </p> <p> <img alt="Img_5080-1481718700" src=""></p> <p>  </p> <p> His journey started with what he called a « restaurant-laboratory » based in the 15th district of Paris created in 1999, which environment would be fairly discribed as artistic <strong>« bricolage »</strong>, to compare with famous Sakamoto Ryûichi’s music. That same attraction appealed epicures from all over the world, who could share unique moments made of unexpected delights, the japanese cook played his work as a performance set into vibratory spaces for him to move in.</p> <p>  </p> <p>  <img alt="Capture_d_e_cran_2016-12-14_a__13.35.01-1481718925" src=""></p> <p>  </p> <p> In 2001, he and Elisabeth founded the first Sushi classroom, which was to be later known as the Japanese cooking School of Paris.</p> <p>  </p> <p> Time passing, his menu for the restaurant located in André Lefebvre street, 7, changes to offer the <strong>« Organic Bento Bibimbap bar #ByHissa »</strong>. Take away is operational too. You can call and make a reservation, or ask for a delivery, and enjoy meals made of high quality products freshly cook. Most of the selected wines are organic, nature, or biodynamic. </p> <p>  </p> <p> <img alt="14481906_620020948200337_6369396434513225627_o-1481807875" height="368" src="" width="490"></p> <p>  </p> <p> We are in 2016, and Hissa has still not shown the most precious part of<strong> japanese culture</strong> at its fullest : the art of attention to every detail, every move, devotion for craftmanship, purity in flavors, the essence of products, creativity, and eagerness for the good taste. <strong>This is his pure energ</strong>y.</p> <p>  </p> <p> <img alt="Img_5322-1482159367" src=""></p> <p>  </p> <p> He needs an iconic place to perform, so he chose St Honoré Street, 123.</p> <p>  </p> <p> The restaurant itself existed before the French Revolution back to 1789, known as the very<strong> first one to serve « à la carte »</strong>. It was called « Chez Gabriel » (Gabriel’s) until 1961, and revieved a star from the Michelin Guide. Then it was<strong> « la Régalade »,</strong> run by Bruno Doucet until 2013. Just notice it is very close to the Halles, called<strong> « the belly of Paris »</strong>. It is a part of the parisian life, stuck between<strong> the Louvre</strong> and the <strong>Marketplace</strong>, art and trade, so to say. This is the place you will savor his pieces of talent, enjoy his live performances, and immerse yourself into an experience of true japanese culture.</p> <p>  </p> <p>  </p> <p> <img alt="Capture_d_e_cran_2016-11-24_a__23.53.53-1480028092" height="224" src="" width="294"></p> <p>  </p> <p>  </p> <p> To put it simply, Maison Kaiseki will now set up a new restaurant at St Honoré Street, 123, in the Louvre-Rivoli neighborhood, the chef Hisayuki Takeuchi offering a<strong> new style of Kaiseki cuisine.</strong> Kaiseki is know as a sophisticated, good looking yet frugal custom of spiritual food. <strong>The convivial feast.</strong></p> <p>  </p> <p> <img alt="Img_3480-1482159793" src=""></p> <p> Hissa, once called the « genius of sushi » (his books, in which he has exposed new sushi he has invented himself, are now held as references) has made with his own hands and for his customers<strong> more than 100.000 plates in 17 years of hard work.</strong></p> <p>  </p> <p> The idea of <strong>reshaping the Kaiseki </strong>was also a great moment of history back in the 17th century in Japan, when the tea ceremony masters challenged the Shoguns, not whithout danger. Taking that same risk in the <strong>21th century</strong><strong>, this is what Hissa is up to, defying his welcomed customers.</strong></p> <p>  </p> <p> <img alt="1466196_184275815108188_726141928_n-1481884002" src=""></p> <p>  </p> <p> The chef-master has worked on the elegance, the sophistication, and refinment which are the international standart for gastronomy. Then he decided to show what he innovated and made unique with the traditional <strong>Kaiseki</strong>.</p> <p>  </p> <p> We think that his new restaurant will be a part of history, beginning as soon as next year, at the crossroads of the artistic paths of Paris.</p> <p>  </p> <p> <img alt="Devanture123-1480024805" height="333" src="" width="251"></p> <p>  </p> <p> Elisabeth, working with dedication for this coming new age of gastronomy, has imagined a new way to immerse the customers<strong> into Japan</strong>, based on her experience of the live-cooking performances Hissa has made so far, and the japanese martial arts, the very expression of japanese mentality and use of the <strong>« KI »</strong> , the energy. A high-technology, used for the first time to provide the feeling of the Japanese nature, the dream and taste of the <strong>rising sun</strong>…</p> <p>  </p> <p>  </p> <p> <img alt="Capture_d_e_cran_2016-12-19_a__16.06.17-1482160050" src=""></p> <p> We invite you to a journey through the poetic mind of the chef Hisayuki Takeuchi.</p> <p>  </p> <p>  </p>

Allocation of funds

<p> We need the support from every willing person to lead Hissa to fulfill his new dream, a new restaurant for an innovative chef-master, committed to his work ! </p> <p>  </p> <p> -       An <strong>immersive</strong> dinner</p> <p> -       A call for a <strong>journey</strong></p> <p> -       A <strong>sensorial performance</strong> of cuisine</p> <p> -       The five senses awakening as a whole</p> <p> -       A first hand concept unrivalled in France</p> <p>  </p> <p> <img alt="Table_restaurant_3_faces_a_redimensionner-1481632732" src=""></p> <p> <em>An example of the VIP space, which could include the chef’s working space.</em></p> <p>  </p> <p> <strong>Total cost : 30 000 € TTC</strong></p> <p>  </p> <p> You will part momentaneously from the inter-war period’s ambiance, the VIP space guiding you to Japan, the one Hissa will<strong> create with his heart and senses… </strong>Will you dare to try it ? You can help us become the pathfinders of a genius and natural gastronomy.</p> <p>  </p> <p> Your contributions will be the pieces needed to build this space at its best condition, so you can enjoy the best food in the world (ok, one of the best, right ?) ;-)</p> <p>  </p> <p>  </p> <p> <strong>The discorvery will be a complete one !        </strong></p> <p> It has to be as cosy and comfortable as a traditional restaurant, but also embed the new technologies in a way it doesn’t make you ill at ease with an exess of complexity or forced immersion.</p> <p>  </p> <p> <strong>First target : 18 000 €</strong></p> <p>  </p> <p> We <strong>tear apart</strong> the earlier architecture, <strong>clean-up</strong> the restaurant room and <strong>reshape</strong> it so it fills the <strong>legal requirements. </strong></p> <p>  </p> <p> (Clean-up the working spaces : <strong>boards</strong>, <strong>pipes</strong>, <strong>inox surfaces</strong> for the kitchen, renew the toilet walls, the <strong>tiling</strong>, <strong>conducts</strong> for warm and cold water, set up a <strong>washbasin</strong>…)  </p> <p>  </p> <p> -------------------------------------------------------------------------------</p> <p> <strong>2nd target : 30 000 €</strong></p> <p>  </p> <p> Build a new kitchen up : a <strong>fridge</strong> showing the <strong>products imported from Japan</strong> (organic <strong>yuzu</strong> juice, <strong>soy sauce</strong>, <strong>konnyaku</strong>) 1000 €</p> <p>  </p> <p> A new<strong> gas cooker</strong>, an oven, with both gas and electric power. <strong>5000 €</strong></p> <p>  </p> <p> Hissa’s new work space, a wooden custom-made counter :<strong> 2000 €</strong></p> <p>  </p> <p> Curtains and film for the windows, the new shop sign : <strong>2300 €</strong></p> <p>  </p> <p>  </p> <p> -------------------------------------------------------------------------------</p> <p> <strong>3rd target : 35 000 €</strong></p> <p>  </p> <p> A Tofu-machine, so we can prove our artisanal carftmanship, and provide <strong>real organic tofu</strong>. Tofu is an essential product for japanese gastronomy, and this <strong>machine</strong> will enable us to make different recipes.</p> <p>  </p> <p> Total cost of the tofu machine : <strong>3000 €</strong></p> <p> --------------------------------------------------------------------------------</p> <p> Collaborate by any means, share our passion, and enjoy your 2016 holiday season ! Please recieve our genuine gratitude in advance.</p> <p>  </p> <p>  </p> <p>  </p>



As a reward, we will connect and subscribe with the contributors on the social media as Facebook and Twitter, and add you to the members list for our newsletter.

Estimated delivery: January 2017


    Pour 5 € et plus Quantité illimitée As a reward, we will connect and subscribe with the contributors on the social media as Facebook and Twitter, and add you to the members list for our newsletter. Let's follow each other on Instagram, too ! + one book of : "L'algue Nori 10 façons de la préparer" This booklet gives 10 delicious recipes by Hisayuki Takeuchi involving seaweed, the one commonly used for maki rolls. We can send it to you, even if you don't live in France.

    Estimated delivery: December 2016


      Connect on social media + One bento made of pika-pika rolls and don-don rolls, the chef's originals, with mango and raspberry (pika-pika) or mango and avocado (don-don).

      Estimated delivery: December 2016


        Connect on Facebook, Twitter, Instagram and recieve the newsletter + L'algue Nori, 10 façons de la préparer, + "Sushi et Maki au Ricecooker", the latest book written by Hissa You can either come to the restaurant or ask for a dispatch (free of charges if you're a French resident)

        Estimated delivery: January 2017


          This one is called the "sushi bible" (279 pages and 1500 pictures). It is a catalogue of 20 plates created by Hisayuki Takeuchi, showing every step of the preparation so you can repeat them or find your own ideas. As this book is held as a reference, you can't have it without an autograph from the chef. It can make a great Christmas present. + Makisu + 1 pack of 10 nori sheets

          Estimated delivery: December 2016


          One bento composed with chosen products. Nigiri, Pika-Pika maki, Don-Don maki, sashimi, scallops, and the best of our creativity.

          Estimated delivery: December 2016


          A delight you will share with your beloved ones. Or maybe do you prefer to enjoy it yourself ! Nobody can say what will be served in it. The delivery will be free of charges if you live inside Paris or the inner suburbs.


            One lesson with Hissa at the Japanese cooking school of Paris + "Sushi Bar", the Sushi Bible; + a professional quality Makisu. Learn how to roll your makis and shape your nigiris with Hisayuki Takeuchi, Elisabeth will give historical and theroretical insights of the japanese culture ; thus assimilate the beauty of gesture, record the ancient techniques, and be proud of your hard work.

            Estimated delivery: January 2017


              One meal for 2 people, drinks and desserts included ; the raw fish, cooked plate, dessert... It will be a unique experience taking place in a whole new environment, Japan in Paris ! We invite you warm Une création du chef pour 2 heureux, boissons et dessert compris ; Cru, cuit, dessert... Une expérience inoubliable dans un environnement totalement inédit : le Japon à Paris ! Vous serez invité en priorité à expérimenter l'univers poétique et sensoriel de Hisayuki Takeuchi, au 123, rue Saint Honoré, à partir du 28 janvier 2017.

              Estimated delivery: February 2017


                Un repas de Nouveau Kaiseki, réalisé par le chef Hissa lui-même, pour 2 personnes d'une valeur de 250 € dans l'environnement VIP, vin et dessert compris + Invitation à un événement Cuisine Live + Nos remerciements éternels !

                Estimated delivery: July 2017


                  Il s'agit de l'empreinte d'un poisson juste avant de le préparer : le Gyotaku. Hisayuki est aussi peintre de l'énergie, et ses œuvres uniques impressionnent grandement les convives : agrémentées d'idéogrammes japonais ou de couleur, personnalisées à la demande, elles ont une grande valeur spirituelles et rayonnent d'une étrange beauté. Hissa en réalisera trois signées et rehaussées de couleurs.


                    Hissa se propose d'inviter les plus généreux donateurs à une soirée exceptionnelle : après avoir réalisé le Gyotaku devant eux, il préparera un O-makasé, (carte blanche) avec ses meilleurs produits , vins et desserts inclus. Après le repas en sa compagnie, les amis repartiront avec le gyotaku. Pour deux personnes.

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