Jean-François Sengkouvanh has thought up a unique restaurant concept. The idea is simple: starting with a bouillon, you choose your ingredients, dip them in and hey presto, a luscious dish tailored exactly to your tastes. The Shaboo (named after shabu-shabu, Japanese fondue) offers quality and authenticity, a quick solution for lunch and a cool sharing experience for the evening. The 80m2 restaurant boasts Danish and Japanese design with wooden boards, white walls, an open kitchen and places for 30 diners. Also on the menu are dim sum with original ingredients (blue lobster, black truffle and wild prawns, Wagyu beef) and all-Japanese produce including beer. The ice creams and sorbets by award-winning glacier David Wesmaël come in mochi form.
19 rue de la Paix-Marcel-Paul, Marseille 1er
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