The lunch omakase features 15–18 pieces of nigiri selected by Chef Peter Park based on that day's best available fish. The menu changes daily and typically includes a mix of white fish, tuna varieties, and specialty cuts. Ordering is not possible—Chef Peter Park decides what you eat, and that is the entire point. Reviewers note the course teaches you about sushi through the chef's selections.
Tips from diners
Eat each piece immediately after it's placed. The temperature and the chef's timing are intentional.
An extended version of the lunch omakase offering more pieces and potentially featuring rare or seasonal fish. Available by request at the time of reservation. Reviewers who've experienced both lunch and premium lunch recommend the premium for special occasions or if you want a more complete education in sushi.
The dinner omakase is more extensive than lunch, featuring 20+ pieces with greater focus on premium cuts and special selections. Evening fish selections often differ from lunch due to daytime market purchasing. Reviewers note dinner feels like a different experience entirely compared to lunch—same kitchen, different curator's eye.
Tips from diners
Dinner is the full experience. If possible, book dinner rather than lunch. The difference in ingredient quality and course progression is noticeable.
The most extensive omakase option. Features 25+ pieces including rare fish, special cuts, and items available only in limited quantity. This is Chef Peter Park's full expression. Available by request and subject to ingredient availability. Reviewers describe this as the definitive Sushi Park experience.
Chef Peter Park believes tea cleanses the palate between pieces. Hot water is available. No alcohol is sold—the omakase experience is meant to be savored without distraction.
Sushi Park Paris is an intimate omakase experience from renowned sushi chef Peter Park, located in the basement of the Saint Laurent Rive Droite boutique. Opening in February 2025, the restaurant offers Chef Peter Park's strictly curated omakase with no à la carte options and no compromise on ingredient quality. Seats are limited (roughly 12 counter spots), and reservations are essential. The experience is exclusively lunch and dinner omakase—expect raw fish, precise knife work, and nothing trendy.
Book online, by phone (+33 1 40 13 00 32), or email (contact@sushipark.paris). Seats are extremely limited. Reserve weeks in advance for preferred dates.
There is no menu to order from. Chef Peter Park decides what you eat and in what order. Come with an open mind. This is omakase in the purest form.
Located in the Saint Laurent Rive Droite basement. The minimalist setting is intentional—nothing distracts from the food. Dress nicely out of respect for the experience.
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