Magma: a high-flying Franco-Japanese gastronomic experience

Just a stone’s throw from the Place de la République, the Magma restaurant embodies refined, daring cuisine, finely orchestrated by talented chef Ryuya Ono.

Opened in summer 2022, Magma has established itself as a priceless address in the 11ᵉ arrondissement of Paris. Between the elegance of French gastronomy and Japanese rigor, this table seduces lovers of culinary experiences off the beaten track, in an intimate atmosphere.

A concentrate of creativity

Under the leadership of chef Ryuya Ono, Magma offers an evolving and creative menu that changes daily according to the season. The chef, trained by such greats as Bruno Verjus and Sota Atsumi, sublimates local produce with a precision worthy of a goldsmith. Just a stone’s throw from the Place de la République, the Magma restaurant embodies refined, daring cuisine, finely orchestrated by talented chef Ryuya Ono.

Each dish tells a story. Recent creations include diver’s abalone with pig’s ear and chanterelle mushrooms, or line-caught pike-perch with chanterelle mushrooms and venison consommé. Magma’s cuisine is resolutely anti-waste, with each ingredient optimized to reveal all its flavors.

Dessert? Certainly the most accomplished we’ve tasted in recent times. It expressed all the nobility of Japan.

A pure, elegant atmosphere

With just 26 covers, Magma is the intimate haunt of fusion cuisine aficionados. The wood panelling, rough-hewn tables and olive-green banquette reflect Japanese refinement and elegant sobriety. Every detail, from the ceramic pendant lights to the bespoke tableware, embodies the quest for excellence without ostentation.

A natural and international wine cellar

The Magma experience would not be complete without a superb selection of wines. The carefully-crafted list surprised us with fine references such as Champagne Chavost, Henri Chauvet and Le Domaine de la Tournelle. The head sommelier offers natural and atypical vintages, exploring both French terroirs and foreign vineyards. From small nuggets to exceptional vintages, each bottle is chosen to match the dish.

We won’t be surprised to see the shadow of a Michelin star cast over Ryuya Ono.

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