Maïdo

The story

Maïdo: Japanese Cuisine in the Heart of Nice

The chef and the kitchen

Maïdo brings Japanese cuisine to Nice through the steady hand of Kanako, who opened the space in 2014 after years working in Japanese restaurants and bars. She designed the kitchen around the izakaya model, treating the dining room like a neighborhood pub where friends gather to share food and conversation. The menu shifts with the seasons, guided by her training and direct relationships with producers across Japan. This approach keeps the Japanese cooking grounded in fresh ingredients rather than rigid tradition.

Shared plates and seasonal catches

Diners navigate the menu by selecting small plates meant for the table. Gyozas arrive alongside crispy karaage and breaded tonkatsu, while the catch comes straight from the Marché de la Libération each morning. Kanako treats every order like a communal spread, encouraging guests to pass bowls and trade bites. The Japanese dining style here feels casual yet deliberate, letting the quality of the fish and vegetables carry the meal.

Natural wines and a relaxed room

The bar counter holds a rotating selection of organic bottles curated by Kanako’s sommelier certification. She pairs them with imported sakés and rare Japanese brews that she tracks down during trips home. Soft lighting and shared tables create a quiet hum that matches the Le Fooding recognition this spot earned. Guests linger over tea flights or a slow pour of biodynamic red, enjoying a slice of Tokyo without leaving the French Riviera.