Hakuba at Cheval Blanc Paris Awarded Second Michelin Star
Paris, March 18, 2026 – Hakuba, the Japanese restaurant at Cheval Blanc Paris, has achieved a significant culinary milestone, earning its second Michelin star on March 16, 2026, during a ceremony in Monaco. Opened in March 2024, Hakuba is the fourth culinary establishment within the prestigious Cheval Blanc Paris, and this rapid ascent to a two-star rating underscores its exceptional gastronomic vision.
The restaurant is a collaborative effort between renowned chefs Arnaud Donckele, Takuya Watanabe, and Maxime Frédéric. Hakuba offers a unique gastronomic journey, blending the traditions of the Land of the Rising Sun with the rich culinary heritage of the Atlantic and French coasts, centered around the intricate kaiseki-sushi cuisine.
A Collective Achievement and Passionate Pursuit
Chef Arnaud Donckele expressed his delight at the recognition, stating, “It is a great joy to receive this distinction from the MICHELIN guide, which rewards a collective commitment. Thank you! Hakuba represents all the passion I have put into discovering the art of Japanese cuisine, which represents a new page in my quest for creativity. This success is also that of my Plénitude teams who have taken part with me in this adventure with kindness and confidence. I also sincerely thank Olivier Lefebvre, CEO of LVMH Hotel Management, and Wilfried Morandini, General Manager of Cheval Blanc Paris, who support me in our projects.”
Chef Takuya Watanabe shared his sentiments, “This recognition from the MICHELIN guide touches me because it rewards our unique and powerful approach to Japanese culture. Thank you to chefs Arnaud Donckele and Maxime Frédéric for their quest for absolute balance of tastes. Thank you to my teams and thank you to France for offering me the opportunity to express my cuisine.”
Pastry Chef Maxime Frédéric also conveyed his emotion: “I am moved by this award. I feel like I have discovered the Japanese archipelago between rice paddies, cherry orchards, and seasons. I thank Takuya Watanabe for generously sharing his knowledge about rice, which was very inspiring to me in a culture that does not prioritize sweetness.”
A Culinary Dialogue: Omakase and Four-Handed Cuisine
Hakuba, under the guidance of Chef Arnaud Donckele, is the result of a four-handed collaboration with Chef Takuya Watanabe and a creative dialogue with Pastry Chef Maxime Frédéric. This new restaurant invites guests to an immersive gastronomic experience in a ritualized Japan, where tradition, precision, and authenticity are the pillars of the Omakase menus.
The Omakase menus, meaning “to entrust oneself to the chef,” reflect Takuya Watanabe’s desire to offer the best of Japanese gastronomy. Arnaud Donckele, with his expertise in sauces, seeks to enhance flavors, creating a rhythmic and refined dining experience. Accompanied by his Plénitude teams, Chef Donckele embraces this new Japanese exercise with creativity. Broths, sushi, raw or caramelized fish, soba, and caviar lime are just a few of the diverse ingredients and textures that construct a subtly nuanced menu.
“We want this table to be a total immersion in Japanese art and savoir-faire. For sushi, temaki, gunkan… Takuya Watanabe is rigorous and authentic. He has complete freedom for remarkable creations with products like fish, rice, Iio Jozo brewery vinegar, seaweed…” confides Arnaud Donckele.
Chef Takuya Watanabe emphasizes the emotional connection: “Emotion is a universal language. I immediately knew that this encounter with Arnaud would be like a creative hearth that would give birth to the most beautiful Japanese culinary postcard, whose reliefs he would color. Maxime Frédéric delved into my culture with his analytical finesse and sensitivity. Each piece is a small jewel. Nothing superfluous. Everything is worked in search of the perfect balance of flavors.”
To complement the Omakase menus, Emmanuel Cadieu, Sommelier Director of Cheval Blanc Paris, a connoisseur of Japanese culture, offers a discerning selection of sakes and wines, ensuring perfect food and drink pairings.
Maxime Frédéric’s Carte Blanche in Pastry
“We were keen to reinterpret Japanese culture, to create a meeting between French pastry know-how and Japanese traditions,” highlights Pastry Chef Maxime Frédéric. “We learned a lot about textures, the crispiness that is finer, and the work of rice paste. The menu offers a white and black rice dessert and iced, roasted, or fruity mochis, prepared à la minute.”
The Essence of Japan: Hakuba’s Ambiance
Hakuba, meaning “white horse” in Japanese, is situated on the ground floor of Cheval Blanc Paris. The restaurant features three counters, allowing chefs to move between them and engage with guests. Two counters are designed for eight to nine people, while the third, a more private and secluded space, can accommodate up to six guests.
The decor interprets a contemporary vision of Japanese tradition. From the entrance, a stone and bamboo Tsukubai fountain emits the gentle murmur of flowing water. Dark woods, such as black walnut and other rare species with warm tones, symbolically evoke the Japanese forest. Shielded from direct daylight, a play of focused lights adds texture and relief to the dishes, akin to sunbeams in a clearing.
The tableware has been meticulously designed for the culinary creations. Plates are crafted by artisans from the Kyoto and Fukuoka regions, and the Japanese glassware exhibits extreme delicacy. Each sake pot is unique. This art of the table incorporates ancestral artisanal codes, such as linen uniforms, creating a distinctive signature for the establishment and ensuring a singular dining experience.
Chef Takuya Watanabe: A Journey from Hokkaido to Paris
Originally from the island of Hokkaido, Chef Takuya Watanabe grew up in Niseko, a renowned ski resort with the spectacular Mount Yōtei as its backdrop. During his youth, his market gardener grandfather in the Niseko region introduced him to a respectful approach to nature: understanding seasonality and respecting produce-values that shaped his personality. During his apprenticeships with masters and later in his Japanese restaurants in Sapporo, which he opened at the age of 27, he developed a desire to offer, to always learn, and to perfect his craft.
When he arrived in Paris over a decade ago, it was love at first sight. In 2012, he launched the restaurant Jin with Nina Niku, earning one Michelin star. Then, in 2022, he opened Mayfair Taku in London. 2023 marked the beginning of the Hakuba adventure, initiating a period of reflection and exchange with chefs Arnaud Donckele and Maxime Frédéric in the kitchens.
Source: https://nouvellesgastronomiques.com/hakuba-le-nouveau-restaurant-japonais-de-cheval-blanc-paris/
