Bar Nomo, the new Japanese haunt in Marché Saint-Honoré

Paris is increasingly asserting itself as the second beating heart of Japanese gastronomy outside the archipelago’s borders. In this quest for authenticity and modernity, the Marché Saint-Honoré district has established itself as a particularly vibrant epicentre. Just one year after winning over Parisian aesthetes with the opening of Bar Omi, founder Arthur Cohen and his team are repeating the experience by inaugurating an adjacent address. Bar Nomo thus presents itself as the new must-visit stopover for lovers of high mixology and contemporary Japanese gastronomy.

The art of Japanese mixology and gastronomy in Marché Saint-Honoré

The birth of Bar Nomo is part of a broader project to reinterpret the spirit of Tokyo’s izakayas and night bars through a highly sophisticated Parisian prism. To achieve this, the creators maintained a clear guiding principle: to design a venue with a polished aesthetic reminiscent of a film set, where intimacy blends with a festive and almost sensual atmosphere. This desire to create a truly immersive experience guides every detail of the venue, from the interior design to the plate.

At the heart of this approach lies a rare synergy between the art of the cocktail and that of dining. By entrusting the reins of mixology to an exceptional duo, Bar Nomo ensures a singular sensory experience. Dimitri Barclais, having just returned from an immersive stay in Tokyo, joins forces here with Mathieu Zouhairi, an iconic figure from the famous duo behind The Social Food. Together, they have designed a drinks menu that dialogues harmoniously with the culinary offerings.

The art of mixology elevated to a signature status

Mixology at Bar Nomo does not merely follow trends; it anticipates them by infusing traditional Japanese codes into great Western classics. The drinks menu thus invites the most discerning palates to rediscover world-famous cocktail structures from an entirely new perspective. The traditional Manhattan is transformed into a bold Manhattan-shiitake, bringing earthy and umami notes. The classic Moscow Mule incorporates a particularly vibrant and fragrant Okinawa ginger.

The timeless Margarita, meanwhile, is enhanced with yuzu kosho, a fermented Japanese condiment made from chilli and yuzu, which brings a spicy and tangy dimension of rare elegance. Through these creations, Arthur Cohen wishes to illustrate his passion for the Japanese art of living and culture. For him, Bar Nomo perfectly embodies this cultural duality, asserting itself as the most Japanese of Parisian bars and, conversely, the most Parisian of Japanese bars.

An inspired and cinematic design setting

To house this high-flying liquid and solid offering, the decor also had to tell a strong and singular story. The artistic direction celebrates an absolute icon of Japanese design, the famous Miss Blanche chair created by designer Shiro Kuramata. This legendary seat, characterised by artificial roses suspended in transparent resin, finds a modern reinterpretation here by French designer Tom Ducarouge. The latter, who had already designed the furniture for Bar Omi, continues his material and artistic explorations.

Tom Ducarouge cleverly plays with contrasts, combining the raw, industrial look of stainless steel with the poetic delicacy of embedded flowers. The geometric, almost strict lines structure the space while leaving room for the softness of curves. This visual dialogue between rigour and delicacy creates a mysterious atmosphere, ideal for long Parisian evenings where time seems to stand still.

An unprecedented contemporary art curation

The aesthetic experience of Bar Nomo extends far beyond the furniture, venturing into the realm of avant-garde art curation. The interior layout features delicate floral touches and artworks selected with the greatest care by Blanche Goudchaux, director of the Mendes Wood DM gallery, in close consultation with Arthur Cohen. On the banquettes designed in resin or brushed by Atelier Roma, as well as on the elegant ceramics and bronzes sculpted by William Guillon, art expresses itself in all its materiality.

On the walls, conceived as true contemporary canvases, the poetic works of artist Ko Hana unfold. The artistic curation also brings together works by Precious Okoyomon, Giangiacomo Rossetti, Allan Gandhi and Kara Chin. These four internationally renowned creators explore a fantastic, almost supernatural imagination. Their presence brings an unprecedented artistic depth to Bar Nomo, transforming the bar into a space of intellectual and visual contemplation.

The precise gestures of chef Yuji Taku Mikuriya

In the kitchen, chef Yuji “Taku” Mikuriya orchestrates a culinary score focused on freshness and technical skill. The menu begins with a selection of otsumami, those small Japanese plates ideal for accompanying a drink, which initiate the meal with great delicacy. Guests can thus savour crunchy tsukemono, a refined toro-ponzu monaka, or a slice of shokupan spread with Échiré butter and topped with caviar. The matured Wagyu cecina completes these high-flying preludes.

The rest of the meal revolves around a strong concept: the choice of a noble fish, then presented in several forms, notably a crispy temaki rolled to order in front of the guest. The eel, for example, is traditionally glazed with teriyaki and accompanied by a dashi-scented tamago omelette, served in a mini donburi format and as a temaki. The tuna, meanwhile, reveals itself through a smoked toro sashimi with mustard, miso, spring onion and yuzu ponzu, before transforming into a generous temaki combining aburi toro with the crunchy texture of trout roe. In total, seven exceptional products are magnified through fourteen recipes of surgical precision.

The retro-Japanese heritage of Onii-San and Ojii

This new project is not an isolated venture for Arthur and Laetitia Cohen, who thus confirm their status as major players on the Parisian culinary and nightlife scene. Each of their previous addresses is distinguished by this very special retro-Japanese touch, combining aesthetic nostalgia with gastronomic standards. In 2022, the duo opened Onii-San Izakaya, a restaurant that became famous for its crispy sesame rice, bonito, hand rolls and tasty Wafū pasta, the recipe for which varies according to the market.

The following year, in 2023, the team took over the Rive Gauche with Ojii, a cosy and glamorous restaurant located in Saint-Germain-des-Prés. With its vermilion-lacquered walls, bronze masks and intimate booths, Ojii quickly became a neighbourhood institution, attracting a discerning clientele who came to savour soba noodles enhanced with caviar. With Bar Nomo, the family is growing, offering a new interpretation of this art of living that combines the best of Paris and Tokyo.

Practical information on Bar Nomo

• Address: Rue du Marché Saint-Honoré, Paris
• Type of cuisine: Contemporary Japanese and mixology