Through Valentin Guelet
Published on 10 Apr 21 at 12:32
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In Japanese, IMA means “now” and YOKO, ” beside “. The chef’s new restaurant Julien Lemarié, aptly named, because IMAYOKO is stuck to the gastro-starred restaurant that it opened in 2017, IMA.
A IMAYOKO, we only serve domburis, steamed rice bowls with garnish. “We wished transpose the identity of IMA on rice more particularly, but keeping the markers that forge the specificity of the restaurant: the smoky and spicy“, Indicates the starred chef, who worked for the hotel-restaurant Lecoq-Gadby before starting with IMA.
–IMAYOKO offers a different offer, which more like street food.
There is a sake bar, and we offer a lot of dishes to share in the evening, always with a predominance of rice.
IMAYOKO, open from 11:45 a.m. to 1:30 p.m. and from 5:45 p.m. to 6:30 p.m., offers take away in click & collect. It is possible to order online by booking on the websites of the two restaurants, IMA or IMAYOKO.
Two menus at 17 euros and 22 euros
–Two menus are proposed: an offer main course at 17 euros, and starter-main-dessert at 22 euros. As a starter, a miso soup. But every week desserts and domburis change.
“One of the desserts this week is a hazelnut chocolate with praline,” says Julien Lemarié. “For the dish of the week, it’s a duck domburi. But there is a second choice with monkfish and asparagus scallops ”, adds the chef, who wishes keep the “smoky and spicy” side each time.
–“We have the same suppliers as for IMA”
As for the products, they are all locals : “We have the same suppliers as for IMA. The scallops are fished in Saint-Malo, the duck comes from Paul Renault, the fish is bought at the Marché des Lices. Only asparagus, angevines, bring another regional touch to this Japanese restaurant which works mainly with Breton products.
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