Located inside the most recent 5-stars hotel in the InterContinental Group, M64 offers “real” cooking – a selection of refined dishes, without pomp. Guests will appreciate the setting for its sobriety, comfort and discretion.

Nothing garish or superfluous about M64.

Go easy, offer fresh and tasty products, a seasonal menu, and focus on primarily healthy foods...
Hiroaki Uchiyama Edward is the new Chef of the M64, this restaurant located a few steps from the Arc de Triomphe, nestled in the 5* hotel InterContinental Paris Avenue Marceau, and he plans to rapidly implement his signature.

At hardly thirty-three, this young chef insists on combining simplicity, tradition, health and also exoticism: "I do not like complicated cooking with too many flavours, too much food in a dish, I would rather choose simple tasty food, things good for health. »
This simple appearance hides a genuine gourmet; inspired by his education, his culture and his travels, Edward offers his best behind the stove.

Edward grew up in Montreal in a family of Japanese restaurateurs. Torn between two cultures, he pleads for the Canadian serenity, the vast expanses of nature and state of mind of a very open-minded population, but also feels son of his Japanese roots, recording him that rigor, precision and diligence are the hallmarks of a well done job.

The new menu is completely changed. It now displays seasonal products: chestnuts, root vegetables, stewed quinces ... new dishes have been thoroughly tested, the menu has been developed according to the new Chefs’ criteria, along in the same line: simplicity and health.
Edward has given the menu his personal signature. It is thus customary to find foods from around the world such as quinoa served with a "traditional" fish as whiting. Enriched by the West wildness, the Asian rigor and the celebrated generosity of the French Cuisine, the menu is inspired by Edward’s travels: "I feature a seasonal menu with products of the moment; the all team contributes to the menu»
Heritage may inspire vocation, which is confirmed by Edward’s enticing passion, his greed to know, his need to discover: "I'm always fond of advice, it always proves useful, and be it by a beginner or an experienced cook. Everyone comes with his knowhow, his skills and secrets. '
The Chef continues and recalls that “the team is at its best when everything matches, when the guideline leads to even quality and the cooking together with refined presentation of our dishes.”

Edward has successfully mixed his different cultures to make them an asset in his work. Today, he feels almost integrated: "I am a little bite French; I am not too Japanese or too Canadian. However I do not know which country I am supposing to support when we watch the Olympic Games!”

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