At Magma, chef Ryuya Ono has developed his own culinary language: a refined cuisine where each product has its place, without superfluous decoration, firmly rooted in French techniques and a Japanese commitment to ingredient quality.

Thus, his natural affinity for seafood and poultry is elegantly complemented by a selection of noble ingredients such as blue lobster, monkfish, and aged beef, which he crafts with Japanese precision, like a master artisan. Every ingredient is optimized, ensuring no waste. This daily cultural symphony sparks Ryuya’s creativity, allowing him to adapt his unwritten recipes to the ever-changing nature of supply. Freshness, agility, and innovation define Magma’s menu, evolving daily according to the seasons and arrivals.