Many middle-aged chefs do "Asian influences" in Paris, whatever that is, either obsessively or sporadically. The younger generation (the Rino-Saturne-Septime connection) abandoned that sort of fusion but older guys are still very much into it.
The question is whether you'd prefer Japanese chefs doing a nipponized version of French food (generally well done) or French chefs using "Asian" ingredients and mistaking them for "Asian influences".
In the former category you'll have plenty of choice: Toyo at Montparnasse, Passage 53, Kei, Youlin, Asia-Thé, Kunitoraya 2, and perhaps the more Western side of Maison Kaiseki (I know the chef is very good at creating French-style dishes but I'm not sure he actually serves them), and more.
I put Ze Kitchen in the latter category. However I believe the only Parisian chef who has perfectly understood the principles of Asian cuisines and integrated them smoothly into his cooking is Philippe Delacourcelle, at Le Pré Verre.