Kimono, the new Japanese bistro from the Dining Rooms group (Blueberry, Steam Bar, Marcello)

The fourth address in the Dining Rooms group, after Blueberry, Marcello and Steam Bar, Kimono has opened its doors in the same part of Paris as its predecessors. In Saint-Germain-des-Prés, this new Japanese bistro invites you on a journey, featuring a very speciality invented by the chef: futosoba (literally "big soba").

Because here, as at Marcello and Steam Bar, the dough is the center of the plate. Marie-Lorna and Florence Vaconsin, founders of the Dining Rooms group, wanted to create a Japanese pasta recipe that was halfway between udon and soba, the former for its regressive side, the latter for its character and buckwheat fragrance.

And it was Japanese chef Masahiro Moriya (ex-Auguste*, Le Gabriel***) and his sous chef Makoto, a pastry specialist, who came up with the recipe for this generous, textured and fragrant pastry made with buckwheat flour and roasted buckwheat seeds, milled on site.

At Kimono, futosoba is available in its traditional version (like zaru zoba, also known as mori soba), served cold in a separate bowl, for dipping in white sesame broth or kake broth with herbs and quail eggs (14€) or directly in a hot broth (Japanese curry, scamorza and vegetables or dashi, sliced duck ; 18€) or in a salad (19€) with spinach shoots, white sesame sauce, chicken pieces and avocado.

For lunch, the address also offers bento with okonomiyaki (26€), the famous omelette made with pork and pointed cabbage; with onigirazu (21€) for onigiri lovers; and of course with futosoba (24€), all bento accompanied by onigiri, poached egg, dashi broth and a raw vegetable salad (cucumber, radish, plums).

You can also add to this a selection of small plates to share, typical of izakayas, such as chawanmushi with bottarga and dill served warm (8€), braised pork confit and spicy Japanese mayonnaise (15€), gyozas with buckwheat, pork and dill (15€) or vegetable tempura with puffed rice and buckwheat (14€).

• To be read
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For desserts and beverages, two women are in charge: firstly, pastry chef Ceidgie Saïdi, who imagines a selection of traveler desserts, including the mille crêpes cake topped with sobacha chocolate (12€); on the other hand, head sommelier Delphine Bec, who offers guests a selection of some 15 wines, as well as signature cocktails such as the Foujita cocktail with sake, Benedictine, kirsch, pear and lemon liqueur (14€), and even more original drinks such as barley coffee and sobacha infusion.

An address we can't wait to try out!