OMASAKE: the art of sake unveiled in a futuristic bar in Paris

In Paris, concepts are multiplying, but they're not all the same. The proof is in 27/4. Located in the capital's 2nd arrondissement, not far from the Palais Garnier, the 27/4 building takes its inspiration from Tokyo. The Japanese capital likes to combine experiences in a single building. This is precisely what 27/4 offers. Designed by Damien Melon, Paul Dupuy, Ismaël Emélien and Jean Dupuy, this establishment offers a fascinating journey to the land of the rising sun, combining a " T-Room " on the top floor (opening soon), a sushi counter (Sushi Yoshinaga) on the first level, with chef Tomoyuki Yoshinaga at the helm, offering a uniqueomakase menu. Then, on the first floor, there's the sake bar, named OMASAKE, whose pun will have escaped no one. Soon, 27/4 will also feature a karaoke bar in the basement, to extend the evening's entertainment.

But let's stay on the first floor and get to know OMASAKE a little better. Before settling into the place, already visible from the outside thanks to a large window, we have to pass through a first door, taking us straight into an airlock and already getting us into the mood. We then push open the second door and find ourselves in an immersive, futuristic setting. Designed by architects Sala Hars and Agathe Marimbert, the OMASAKE bar is made of contrasts, combining stainless steel, brass and concrete to create an ultra-modern, harmonious setting.

The perfect atmosphere in which to discover the richness of sake. So forget everything you know or think you know about sake.OMASAKE 's mission? To break down preconceptions about Japan's leading alcoholic beverage. To better understand the art of sake, just take a look at the beautiful octagonal menu. On the first page, there's a map showing the state of sake in each prefecture. And the further south you go, the more varieties you'll find.

At OMASAKE, there are currently just over 70 carefully selected sake references. This makes OMASAKE one of the most comprehensive sake cellars in the capital! By the glass, 6 references are available. As for prices, there's something for everyone, with the first price set at 10 euros for a glass of Umajun from Ishikawa Prefecture. While some prices can soar, as with this bottle of Juyondai Honmaru Ginsen, OMASAKE is keen to bring sake to as many people as possible, and has a selection of over 20 exceptional bottles for under 100 euros. For references by the glass, which change regularly, expect to pay between 10 and 18 euros.

At OMASAKE, you can enjoy a wide range of experiences. You can meet for a glass only, or discover the art of sake with plates to share, created by Chef Tomoyuki Yoshinaga. As you'd expect, these dishes are designed to go perfectly with the bottles on offer.

And that's what we're going to experience that evening. The tasting begins with an assortment of three creative Japanese amuse-bouches, concocted according to the chef's mood and seasonal produce. On this particular evening, there's sea bass sashimi, yellowtail, marinated scallop coral and beef. To accompany all this, we discover Kirinzan, a mineral sake from Niigata Prefecture.

We continue our discovery with a classic plate of marinated seasonal vegetables, served cold, accompanied by a succulent yellowtail carpaccio sublimated by a sake marinade, sancho oil and puffed rice. Perfectly seasoned, this dish is well worth the detour! For a perfect match, the second sake - Emishiki Sensation from Shiga Prefecture - is drier and fruitier, with notes of melon.

• To be read
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• Hakuba: we tested the exclusive Omakase experience at Cheval Blanc Paris, the Japanese restaurant
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A new, highly successful proposal: bottarga served with Japanese risotto cooked in fish stock, and a low-temperature egg. Gourmet and masterful flavors for this succulent plate to be savored without moderation. Here, the sake served reveals delicate mushroom notes at the end.

This is followed by a dish that will delight carnivores, but avoid vegetarians: the famous and incomparable wagyu beef, cooked in tataki, and sublimated by an eel tartar to create an incredible blend of land and sea. A mouth-watering explosion guaranteed for this rare tender meat! The dish is accompanied by a watercress salad with a yuzu sauce for a tangy finish.

We end on a sweet note with, on one side, a gourmet vegan chocolate cake with kumquat and red bean paste, and on the other, a kinako cake, with ricotta cream, yuzu and miso jam, and seasonal fruit. For a perfect match with these sweet notes, OMASAKE suggests a glass of Zaku " Impression N " from Mie Prefecture.

In addition to sake, the bar also offers cocktails inspired by elements of Japanese culture. These include the " Hōjicha Martini " with Vodka, Sloe, Vermouth dry, or the tangy " Wakocha " with Gin, Shōchū and Wakocha. Be warned, count 21 euros for these top-of-the-range cocktails.

Now, to discover all the richness and diversity of sake in Paris, you know where to go. Head for OMASAKE!