By Barbra Austin
Sashimi of scallops and daurade.
The fun at Shu starts the moment you step through the door, a
child-size portal on quiet rue Suger that leads to a cool and calm den
with stone walls, broad wooden tables surrounded by cushioned benches,
and a pristine little kitchen with a counter and a few seats.
The menu at this modern Japanese restaurant in a very old building is
based around kushiagué—little skewers of delicately fried morsels of
vegetables, meat and fish, from taro root to crispy shrimp, delicately
seasoned and presented with dipping sauces, coarse salt and lemon. >> Read more
