at Michelin Guide and at Gault et Millau


The alliance

The Alliance restaurant is above all a beautiful story. It is the story of a complicity that is as striking as it is obvious between Toshitaka Omiya, a Japanese chef originally from Osaka, and Shawn Joyeux, a self-taught waiter with a passion for wine (700 references on the menu). In November 2015, the duo inaugurated this first address, in a discreet street in the 5th arrondissement, a few steps from Boulevard Saint-Germain.

The restaurant

Pure, warm, with a touch of originality and poetry: the decoration reflects the kitchen as well as the reception. The room, where the kitchen plays the front stage behind a large bay window, offers an ideal setting for a performance which, if it is played every day, is each time different.

The kitchen

Toshi's cuisine is instinctive, precise and moving, all with finesse and without unnecessary frills. The Chef uses exceptional and seasonal products in elegant, delicate and readable dishes, which reflect his high standards of cooking and seasoning, as well as his mastery of the balance of flavors and textures.

Toshitaka Omiya

Born in Osaka, Japan, Toshi moved to Paris in 2001 and was introduced to French cuisine by Joël Robuchon, Alain Passard and Philippe Legendre. From these great masters, he learned the secret of juices and deep consommés, the strength of vegetables and the subtle art of roasting. Endowed with a very particular sensitivity, Toshi composes by instinct a pure cuisine of emotions, as close as possible to the products.


Alliance in pictures