Pilgrim

Some returns to Paris go unnoticed. Then there is Masaki Nagao, who returned as a pilgrim and came away with a star.

On rue Nicolas Charlet, near Pasteur metro station in the 15th, Pilgrim began under the wing of Michelin-starred chef Hideki Nishi (Neige d'Été). Since October 2025, its kitchen has been led by Masaki Nagao, who trained at Le Clarence and Vantre before heading Pierre Gagnaire's Duende in Nîmes, with two stars to its name. The Michelin Guide 2026 confirmed the achievement: a first star for the restaurant.

Shellfish as the connecting thread

Raw, cooked or in consommé, shellfish runs through the menu like a sea-scented thread: scallop sashimi with pear and smoked ricotta, vegetable compositions lifted by a shellfish consommé. Modern French cuisine guided by the height of the season, with that unmistakable Japanese finesse in its execution.

Restraint as a signature

The décor is simple and calm, like the dishes: nothing unnecessary, everything intentional. You come for precision rather than spectacle, and leave feeling that you have tasted something perfectly judged.

Who is it for?

• Lovers of accomplished French-Japanese cuisine
• Those who appreciate discreet restaurants that the red guide always finds eventually
• A quiet Michelin-starred dinner, away from the bustle of the grander neighbourhoods

Why Pilgrim stays with you

Because the mastery is complete and the ego absent: all that remains is flavour.

Pilgrim, the essential star of the 15th.