Bloom Sushi, the sushi that makes you forget about fish

Just steps from the Place des Vosges, Bloom Sushi brings a breath of fresh air to Rue de Turenne. After its first location on Avenue de Wagram, followed by an opening in Lyon, the chain continues its expansion with a simple idea: to offer creative Japanese cuisine where enjoyment takes precedence over labels. It's a place that attracts both newcomers and neighborhood regulars.

Behind this venture, Charly Terrade is leading the development of Bloom, supported by Hugo Pencedano, head of operations, and executive chef Nicolas Brivet. In the kitchen, chef Dheeraj orchestrates a menu that draws inspiration from Japanese gastronomy while exploring new horizons. Here, the aim is not to replicate traditional recipes exactly, but rather to preserve their precision, balance, and attention to detail.

At the table, the dishes playfully deceive with appearances. Cabbage and kimchi gyozas begin the meal before a series of meticulously prepared nigiri and signature creations. A plant-based "salmon," cooked at a low temperature, lacquered with sesame, and then delicately flamed, surprises with both its texture and flavor, while an unexpected "bluefin tuna" reveals a fruit one wouldn't expect to find in sushi. The element of surprise works, without ever overshadowing the essentials: the seasonings are spot-on, the textures expertly handled, and the balances perfectly achieved.

The rest of the menu confirms this same approach. Colorful maki, fresh salads, portobello donburi, and more indulgent creations make up a generous selection where each ingredient seems to have been chosen for its own sake. Here, the aim isn't to demonstrate that it's possible to cook differently. The aim is simply to make good food. And that's undoubtedly what makes the experience so compelling.

The desserts extend this approach with the same finesse. The sticky rice, with reduced sugar, offers a light and airy take on the classic Thai dish, while the matcha crème brûlée rises to the challenge of being made without eggs while maintaining a particularly successful texture.

An inventive restaurant that subtly challenges preconceived notions about plant-based cuisine. People come first out of curiosity, but they keep coming back because it's delicious.