In the heart of Saint-Germain-des-Prés, Blueberry reinvents the art of sushi with a bold fusion concept, an atmosphere inspired by Tokyo nights and an inventive menu created by a passionate chef.
Based in the heart of the 6th arrondissement, the Dining Rooms group has chosen Saint-Germain-des-Prés as its home base. Among its establishments, Blueberry charms with its distinctive concept. It is a sushi bar that combines Japanese authenticity with contemporary creativity.
Two sisters, Marie-Lorna and Florence Vaconsin, are behind this venture. They have shared a passion for cooking since childhood. In 2007, they launched their restaurant business by opening a small Italian trattoria. But it was in 2012, during a trip between New York and Boston, that they discovered a concept that was still unknown in Paris: the fusion maki bar. Seduced by this approach, they decided to adapt it to the Parisian gastronomic scene, giving birth to Blueberry in 2013.
An immersion into Tokyo nights
Once through the door, Blueberry immediately immerses its customers in a unique atmosphere. The interior design plays on contrasting lighting with neon lights, spotlights and touches of blue and red reminiscent of the poetic world of Wong Kar Wai’s film My Blueberry Nights, from which the restaurant takes its name.
At the entrance, the sushi bar is set up in the style of a Japanese counter, allowing guests to watch the chef at work and chat with him. Venturing further in, two other atmospheres unfold: an intimate wine bar-style room with wooden beams and exposed stonework, and another colourful space with hanging lanterns. Watch out for your eyes!
A creative and refined menu
Chef Roy Dibya, former sushi master at MUN, unveils an inventive menu featuring signature maki rolls, nigiri, sashimi and small izakaya plates to share. Every week, he also offers the ‘chef’s maki’. These include the Rackham le Rouge maki (prawn tempura, tuna, summer truffle, cucumber, spicy sauce, tobiko and nori – £24) and the Gatsby (Corsican Label Rouge meagre, prawn, avocado, white tarama, red onion pickles, coriander and lemon zest – £28). On the izakaya side, the Blueberry soup with organic buckwheat (€9) seduces with its depth, while the Geisha with bottarga (€10), a crispy crepe topped with tuna, sea urchin tarama and bottarga, surprises with its audacity.
Roy Dibya pays particular attention to the cooking of the rice, which is rigorously monitored, and prepares his own homemade soy sauce, lightened with a touch of vinegar to reduce the salt content. The freshness of the ingredients is also central to his approach. The art of the table also contributes to the experience. Each dish is presented in unique ceramics, in a variety of shapes and colours.
Sophisticated drinks
The Blueberry experience would not be complete without carefully selected drinks to accompany the dishes. Head sommelier Delphine Bec has selected 15 wines and an exceptional sake, Dassaï 45, which perfectly complements the fish dishes.
For cocktail lovers, Blueberry offers original creations with Japanese influences. The Tokyo Spritz, made with vodka, yuzu juice and lemonade (€14), is a star of the menu. Equally appealing is the Cat’s Eyes, combining gin, sake, shiso and lime. It invites you to prolong the experience in an atmosphere that is both elegant and relaxed.
Blueberry / 6 rue du Sabot, 75006 Paris / Open every day / Lunch from 12pm to 2.30pm and until 3pm at weekends / Dinner from 7pm to 10.30pm and until 11pm from Thursday to Saturday
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