Chef - Ryuma Takubo
たくぼ りゅうま
Thanks to his father’s work as a painter, Ryuma Takubo spent around eight years of his childhood in France.
At the age of 17, he began his apprenticeship as an itamae, a chef specialising in traditional Japanese cuisine in Fukuoka. He trained in various establishments – kaiseki restaurants, hotels and ryotei (traditional high-end restaurants) – gaining a wealth of experience.
The soul of my restaurant – Ryuma Takubo
Ever since I was a child, I have dreamed of becoming a chef.
For thirty years, the site where Komatsubaki now stands was home to famous Japanese restaurant 'Hyotan', which was a delight to the Parisian palatess.
I was deeply moved by the personality and cuisine of the chef at the time, Mr Shirai.
Following his advice, I decided to go to Japan to train as an itamae. I was fortunate to find out from many great chefs and respected masters, and I continue to improve every day, keeping their teachings close to my heart.
Once my training was complete and just as I was deciding to return to Mr Shirai, I was shocked to learn that he had suddenly passed away. I then vowed to carry on his legacy and take over his restaurant.
Returning to Paris after twenty years away, I had the good fortune to meet Mr Kino, a leading figure in Japanese gastronomy in France.
His culinary philosophy resonated deeply within me, and we decided to run the restaurant together. For forty years, Mr Kino had won the affection of the Parisians; I had the privilege of learning his cuisine and his spirit from him.
In the winter of 2025, Mr Kino passed away.
Carrying within me a deep sense of gratitude and the utmost respect for these two masters, as well as the dream and passion that drove me to become a chef, I am committed to making Komatsubaki a place that our guests will cherish.
At the ryotei ‘Yuzu-an’, where he served as executive chef, the establishment was awarded a Michelin star.
In 2016, he opened his own restaurant, ‘Komatsubaki’.
Thanks to his fluency in French and the culinary techniques he has acquired over the years, he offers a warm welcome and cuisine characterised by refinement and a sincere desire to please.
An exclusive and refined space
The concept and design of this space, befitting the Komatsubaki kitchen, were created by leading architect, Mr Ryuichi Nakamura.
Born in Kyoto, Mr Nakamura is skilled in a wide range of styles, from traditional Japanese forms to contemporary design.
The interior is bright overall, featuring soothing tones. One can subtly detect the fragrance of Japanese cedar (sugi), whilst the counter is crafted from Japanese cypress (white hinoki with straight grain). These woods, chosen for their natural beauty, were all sourced and worked on in Kyoto before being specially transported here.
The Japanese room, which is gently separated from the other areas by a fusuma sliding partition painted with camellias by artist Kyōji Takubo (the chef’s father), features a space with a kotatsu table set into the floor for optimal leg comfort and seating up to eight people.
Furthermore, we use exclusively Japanese ceramics and porcelain that the chef has collected over the years.
We wish to offer you a moment where you can savour not only the flavours, but also the visual beauty of your surroundings.
As you climb the stairs, you will discover a refined Japanese space, completely removed from the hustle and bustle of Paris.
This is a special moment unique to kaiseki cuisine, where you can chat with the chef and enjoy your drinks at your leisure.
We offer three types of seating
The counter, ideal for watching the chef at work up close whilst enjoying your meal
Tables, for a calm and relaxed moment in a peaceful atmosphere
The Japanese room (washitsu), perfect for a meal with family or close friends in an exotic setting
Please note that the Japanese room is available for private hire for groups of 5 or more (up to a maximum of 8 people).
For small groups, a central partition is installed to ensure the privacy of each group.
Private hire of the Japanese room for a small number of people incurs a room hire fee. Please contact us in advance in this case.
The counter area in particular is in high demand, we therefore recommend that you book as early as possible.