The OMASAKE bar and sushi restaurant Sushi Yoshinaga are nestled in the 27/4 building, halfway between the Opéra and Paris’s Japanese district.
This new address was designed by the Sala Hars and Agathe Marimbert Architecte agencies with the same ambition: to offer a contemporary vision of Japanese heritage thanks to a series of doors evoking ancient temples, ultra-design furniture and subdued lighting.
In this setting, we can see the desire to bring together two diametrically opposed yet mutually responsive worlds, inspired by the magic of Tokyo, in which modern and traditional cultural aspects cohabit.
Firstly, the OMASAKE bar, an ultra-modern, almost futuristic place, where you can discover exceptional sakes on steel menus, to be enjoyed around plates to be shared. Their philosophy is simple: break the misconception of sake. Sake is neither a strong spirit nor a rice wine, but the result of an ancestral culture dating back over 1000 years.
We kick off our festivities with a cocktail, Spritz with plum alcohol (Umeshu) and a glass of Niigata Prefecture “Kirinzan Mellow” Sake (Rice: Gohyakumangoku and Koshiibuki), a rich, sweet aromatic profile dominated by floral notes, accompanied by an assortment of three creative Japanese amuse-bouches made from amberjack, chicken, Umeshu and chickpeas, all of which are highly original.
Then came the sharing dish of teriyaki chicken with nori (Japanese seaweed) roasted potatoes, topped with a sweet Sake teriyaki sauce. The meat was more than tender and beautifully caramelised, a real favourite.
Another dish, Bottarga on a bed of Japanese Risotto cooked in a noble fish broth with its egg cooked at low temperature, was a true delight.
The plates are ultra-careful and surprising in response to the overall universe of the place, accentuated by a selection of “cutting-edge” music to enchant the guests.
Upstairs, chef Tomoyuki Yoshinaga’s sushi counter and his unique Omakase menu.
The chef has been practising the art of sushi for almost twenty years. After strictly traditional training in Japan, he met the renowned chef Okuda and decided to join him in Paris.
Here, the menu revolves around the discovery of seasonal products, caught on the day – or previous days, as the chef likes to mature some of his fish to optimise taste and texture.
An address with two atmospheres that combines mastery, discovery and high-flying taste experiences.
OMASAKE
27, rue du Quatre-Septembre, Paris 2e
Flora di Carlo
France – Paris