Barbecue Restaurant

Welcome to Matsuba, a Korean & Japanese Barbecue Restaurant, officially opened in December 2009 by enthusiasts of Asian cuisine.

The restaurant is located in Paris 19th District – Paris La Villette.

Matsuba proposes you the signature Korean BBQ but also other famous Korean and Japanese specialties.

The main Korean specialties

    • The famous Korean barbecue where the guests prepare their own grilled meat slices (beef, duck or pork belly) and fresh vegetables.
    • The bibimbap or Korean “mixed rice” is served in heated stone bowl with warm white rice topped with fresh, sautéed and seasoned vegetables, fried egg, sliced meat (beef, prawn or even salmon), homemade bibimbap sauce & chili pepper paste. The Bibimbap is stirred together thoroughly just before eating
    • Kimchi Chigae (김치찌개) also known as Kimchi stew or Kimchi soup is probably the most common way of consuming some aged Kimchi, a popular Korean comfort food.
    Kimchi Chigae with some fatty pork meat

    The fatty pork goes best with this soup. When the fat melts into the soup, it’s not just your ordinary Kimchi soup. It’s so comforting and irresistible!

    Matsuba proposes other Korean or Japanese specialties: great spot for dining or taking away!

The place

Located opposite the City of Science and Industry and the City of Music, Matsuba welcomes both tourists or  neighborhood residents and also office staff.

In addition, close to all conveniences (bus, subway, tram), the location is ideal: so, come and enjoy with simplicity of Korean specialties before or after a movie or a visit to the Cité des Sciences.

The environment

The interior designer, Michel Bender, produced the modern and sober framework. He has also worked for a long time as an independent architectural firm. Thanks to his talent, he made Matsuba a pleasant and convivial place.

Matsuba can accommodate 110 guests on the ground floor and the 2nd floor. It is open seven days a week, all year round.

Korean gastronomy

A millenary cuisine

Korean gastronomy, as well as Chinese gastronomy, is a cuisine that has been passed on from generation to generation. It aims at nutritional balance by its variety and the choice of healthy products. Seasonal products that are also and of course tasty. In fact, the WHO awarded Korean cuisine the title of “nutritionally balanced exemplary cuisine” in 2004, not without reason!

Kimchi’s most symbolic Korean food has been designated by Health Magazine as one of the five healthiest dishes in the world! Thus Kimchi, through a complex process of fermentation, has this particular flavor, thanks also to the famous Korean pepper which gives all its typical flavor!

Variety, guiding principle

The presentation of dishes or desserts of traditional Korean cuisine is also one of the essential elements of this cuisine. Each dish highlights a visual balance. The mixture of flavors and colors symbolizes this harmony …

Another strong symbol of this Far Eastern cuisine is the variety of textures. Indeed, the crispy and mellow but also the acid and sweet are components of the same entity: Korean gastronomy.

It is therefore a real culinary journey to which we invite you in our own way for a meal that aims to awaken you to new flavors through Korean or Japanese specialties that will amaze you in the true sense of the word!

The secrets of korean cuisine

Balanced and trendy cuisine


Carrots, white radish or Chinese cabbage (Baechu) make up the iconic dish of Korea: Kimchi. This is the basic dish of Korean cuisine, served in the form of Banchan, that is to say as an accompaniment to a main dish.

We prepare this dish every day. Both versions, Chinese cabbage or white radish, are available. Do not hesitate to order the radish version which is also excellent.

Today, it is in the air of time to focus on vegetable-based foods. The main reasons: health end nutritional balance on the one hand, and an ethic of consumption on the other. But very early in Asia and with the arrival of some philosophy later, vegetables have emerged as essential to better health

Varied preparation methods: Korean cooking codes

Because the same vegetable can offer different flavors depending on its preparation, Korean cuisine favors variety. For example, Bibimbap again: marinated, blanched, fermented, sautéed or raw vegetables and meat … an explosion of flavors and textures, typical of Korean cuisine!

Fermented vegetables (Kimchi)

The Kimchi, an iconic dish, refers in fact etymologically to a set of dishes made from the fermentation of plants. Any Korean meal must be accompanied by a fermented dish, including fermented Chinese cabbage …

Sautéed vegetables (Namul)

The sauteed vegetables are typical of Asian cuisine in general and Korean cuisine in particular. Iconic dish: The Japchae, a potato vermicelli dish sautéed with different vegetables and seasoned with soy sauce and sesame oil.

The dishes in sauce (Bokkeum)

The simmered dishes (Jorim) The stewed vegetables are a variation of the dishes made for the harsh winter of Korea. Signature dish: Kimchi Jigae, Kimchi broth with vegetables or pork belly.

Steamed dishes (Jjim)

The galette dishes (Jeon)

The galette dishes are a variant of Street-food that is particularly appreciated by Asians in general.

Iconic dish: the Buchu Jeon, slice pancake with Korean style.

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