Nestled within the 27/4 building, located halfway between the Opera and the Japanese quarter of Paris, are the OMASAKE bar and the Sushi restaurant
Yoshinaga. This new location was designed by the agencies Sala Hars and Agathe Marimbert with the same ambition: to offer a contemporary vision of Japanese heritage through a series of doors reminiscent of ancient temples, ultra-modern furniture, and soft lighting. Within this setting, one perceives the desire to bring together two diametrically opposed yet complementary worlds, inspired by the magic of Tokyo, where modern and traditional cultural aspects coexist.

First, there's the OMASAKE bar, an ultra-modern, almost futuristic space, where, through its steel wine lists, we discover exceptional sakes that can be enjoyed with sharing plates. Their philosophy is simple: "To dispel the misconceptions people may have about sake. It's neither a strong spirit nor a rice wine, but the result of an ancestral culture dating back over 1000 years." We begin our festivities with a cocktail, a spritz made with plum brandy (umeshu), and a glass of "Kirinzan Mellow" sake from Niigata Prefecture (rice varieties: Gohyakumangoku and Koshiibuki), a rich and smooth aromatic profile dominated by floral notes, accompanied by an assortment of three creative Japanese appetizers made with yellowtail, chicken, umeshu, and chickpeas—a truly original combination.

Then came the sharing platter of teriyaki chicken with nori (Japanese seaweed) roasted potatoes, topped with a sweet sake teriyaki sauce. The meat was incredibly tender and beautifully caramelized—a real winner. Another dish, the
Bottarga on a bed of Japanese risotto cooked in a broth of fine fish, topped with a slow-cooked egg – a true delight. Exquisitely presented and surprising dishes perfectly complement the overall ambiance of the place, further enhanced by a carefully curated music selection, designed to enchant.
the guests.

Upstairs, chef Tomoyuki Yoshinaga's sushi counter offers a unique menu, omakase. The chef has been practicing the art of sushi for nearly 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, sourced from the day's catch—or from the previous days, as the chef likes to age certain fish to optimize their flavor and texture. This restaurant offers two distinct atmospheres, combining mastery, discovery, and exceptional culinary experiences.

OMASAKE
27, RUE DU QUATRE-SEPTEMBRE, PARIS 2ND
27QUATRE.COM