This is Paris's first sumibiyaki-style restaurant. Particularly popular in Kyoto, this cuisine is prepared with top-drawer ingredients, not least the Wagyu that is shipped here from Ito Ranch, a beef farm on the outskirts of the town of Matsusaka – and according to the Japanese themselves, this is the ultimate breed of Kobe beef. Everything is cooked over the famous binchotan charcoal, which is made mainly from Ubame oak wood – every table in the restaurant has its own barbecue taking pride of place. Some of the menus feature Fukuroi's renowned Crown Melon, which can sometimes fetch a price of several thousand euro.