One Michelin star (AT, Paris 5th).
What is his background?
Atsushi Tanaka grew up in Japan, where he learned discipline of gesture and care for detail. He completed his training in Europe, in kitchens focused on innovation, notably with Pierre Gagnaire, experiences that shaped a creative identity.
In 2014 he opened AT on rue du Cardinal-Lemoine in the Latin Quarter. There he pursues personal, experimental research, often described as auteur cuisine, which the Michelin Guide has recognised with a star.
This path, from Japan to Paris by way of other European kitchens, explains the double register of his table: Japanese-inspired precision on one side, the freedom of contemporary creation on the other. His approach pushes the limits of traditional gastronomy without ever losing sight of flavour.
What is his cuisine?
Each of Atsushi Tanaka's plates is built like a short story, inspired by nature, the rhythm of the seasons and emotion. The techniques are contemporary, the plating precise to the millimetre, and the Japanese imprint shows in the balance: fermentation, yuzu kosho, shiso, floral or tart notes.
This minimalism is a virtue at home. Few elements per dish, each considered for its texture and temperature: the meal stays legible, with a clear progression from first bite to dessert. Curious guests find a dinner to discover as much as to enjoy.
The proposed menu follows that line. Three amuse-bouches play on plants and butter: blackcurrant leaf, shiso and fermented raspberry, leek and beetroot. Bluefin tuna is paired with rhubarb and rose, then pigeon with black garlic and yuzu kosho, a Japanese condiment of citrus and chilli. The dessert looks simple: a seasonal fruit and bay leaf ice cream.
True to his style, the dish names fit in three words; Atsushi Tanaka evolves this menu with the season and adjusts it to your guests.
Where can he cook for you?
Atsushi Tanaka cooks for Prémices in Paris and Île-de-France, where he is based: see our private chef in Paris. A villa on the Riviera can also welcome him, on request and depending on his schedule: private chef on the French Riviera.
Frequently asked questions
Does Atsushi Tanaka come to your home?
Yes. Prémices organises his visit to your apartment, house or a private venue. He works on site so that every plate leaves at the right temperature, as in the restaurant.
How many guests suit his cuisine?
His meticulous cooking is best expressed around a seated table. The number of guests is agreed with him according to the kitchen available, the venue and the number of courses chosen.
How do I organise a dinner with him?
Tell us the date, city and occasion. As he runs the service at AT, his availability is checked case by case, with an answer within 48 hours. Prices can be found on our pricing page.
Welcome Atsushi Tanaka to your table: describe your evening. We come back to you within 24 hours and confirm the chef's availability within 48 hours.
See also: Michelin-starred chef at home, the complete experience and all our chefs.