Restaurant
Omija
Nantes · Loire-Atlantique
At Omija, on rue Fouré in Nantes, Michelin-starred chef Romain Bonnet creates travel-inspired cuisine around five flavours: sweet, salty, sour, bitter and spicy. Fish, meat and vegetables from demanding producers meet Japanese and Korean inspirations and foraged wild plants, in blind tasting menus.
- Suggested time
- 2 to 3 hours
- Type of place
- Travel-inspired French starred cuisine, Korean and Japanese inspirations, foraging and Loire produce
- Atmosphere
- A small, warm dining room in the heart of the Fouré district, blind tasting
- Getting there
- 54 rue Fouré, 44000 Nantes
Who this place suits
- With family
- 4/10
- As a couple
- 10/10
- With friends
- 8/10
- Solo
- 5/10
- With a dog
- 3/10
- Reduced mobility
- 8/10
These scores are calculated from what the page records: official rating, facilities, difficulty, duration and location. They are a guide, not a substitute for contacting the venue, especially about accessibility.
About
At Omija, on rue Fouré in Nantes, Michelin-starred chef Romain Bonnet creates travel-inspired cuisine around five flavours: sweet, salty, sour, bitter and spicy. Fish, meat and vegetables from demanding producers meet Japanese and Korean inspirations and foraged wild plants, in blind tasting menus. Omija is the name of a Korean berry said to combine five taste sensations. Romain Bonnet uses it as a compass: acidity, sweetness, saltiness, bitterness and heat must work together to reveal an ingredient. The idea is not to pile on spices to hide French ingredients. On the contrary, it aims to give relief to a familiar fish or vegetable through balanced seasoning. After working in various restaurants and travelling in Asia, Romain Bonnet imagined Omija as a personal return to the Nantes area. French cooking remains the technical foundation, but his discoveries in Japan and Korea open other paths for broths, marinades and condiments. This double reading makes the restaurant interesting for those who enjoy thoughtful surprises rather than an imitation of classic Asian cuisine. Regional fishermen, farmers and market gardeners supply the chef, who pays close attention to seasonal produce. Documented menus mention squid from La Turballe, line-caught pollack and vegetables worked with fermented or salty notes. The produce comes first: the cooking looks for its texture, the right cooking and its original flavour. These examples are past dishes and change with the markets. Aromatic herbs and wild flowers gathered by the team bring a personal touch. A local herb might meet an Asian technique such as kombujime, or a seasoning inspired by Korean chilli. Such combinations call for restraint; the interest lies in harmony rather than accumulation. For curious diners, accepting a blind menu is a way to discover pairings they might not have ordered à la carte. The official website lists a three-part Discovery lunch, a longer Omija menu at lunchtime and an evening tasting in several courses. At dinner, the team invites you to let yourself be guided by a blind menu that changes with the seasons. Prices must be confirmed when you book. The long menus may have to be taken by the whole table. Omija showcases Loire winegrowers, bottles from organic or biodynamic estates and artisanal choices. The house also makes infusions with plants gathered and dried by the team, and serves regional drinks. Those who do not drink wine can ask for a proper alternative; confirm what is available, the number of glasses and the price. The restaurant is near the Lieu Unique, the Saint-Félix canal and the Cité des Congrès. Its intimate size makes booking ahead advisable, especially for evenings and special occasions. If you have an allergy, follow a vegetarian diet or cannot eat certain foods, explain this before booking: a blind menu cannot improvise every substitution at the last minute.
What you will see
- Cuisine: travel-inspired French starred cuisine, Korean and Japanese inspirations, foraging and Loire produce.
- Chef: Romain Bonnet.
- Michelin star confirmed in 2026: 1 star.
- The name comes from a Korean berry said to combine five flavours.
- Wild herbs and flowers gathered by the team play a part in the seasoning.
- Menus consulted: Discovery lunch €37, Omija lunch menu €80, Omija dinner €108, 6-glass pairing option €52. Prices and number of courses to be confirmed.
Show 3 more pointsHide
- Long menus are served to the whole table.
- Wines come mainly from the Loire and from organic, biodynamic or natural wine estates.
- Alcohol-free pairings are based on infusions and artisanal drinks, depending on the current selection.
Practical information
- Address
- 54 rue Fouré, 44000 Nantes
- Nearby
- Rue Fouré, the Cité des Congrès, the Lieu Unique, the Château des ducs de Bretagne, the Saint-Félix canal
Tips on the spot
- Book ahead for weekends and holidays, and make sure the booking is confirmed.
- Check the exact days and times of service, which can vary with the season.
- Check the current menu and prices: an old photo of a menu is not a guaranteed offer.
- Mention allergies, intolerances or dietary needs when you book, and ask which vegetarian options are really possible.
- For a special occasion, mention it discreetly when booking.
Show 5 more tipsHide
- Ask about alcohol-free options and say your budget if you want a wine pairing.
- Check cancellation and deposit conditions, if any.
- With reduced mobility, confirm the route, the dining room and the adapted toilets.
- Allow enough time for a menu in several courses, and avoid an appointment straight afterwards.
- Before or after the meal, walk to the Château des ducs de Bretagne or along the Saint-Félix canal.
Frequently asked questions
Why choose Omija?
For travel-inspired starred cuisine built around five flavours, with Japanese and Korean inspirations, foraged plants and blind tasting menus, in Nantes.
Which town is the restaurant in?
Nantes, Loire-Atlantique.
What kind of cuisine is served?
Travel-inspired French starred cuisine, Korean and Japanese inspirations, foraging and Loire produce.
What is the atmosphere like?
A small, warm dining room in the heart of the Fouré district, with blind tasting menus.
Who is the chef?
Romain Bonnet.
Where does the name come from?
From a Korean berry said to combine five flavours, which the chef uses as a compass for his cooking.
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