Zenirō Opens in the Heart of Nice, Where Japanese Precision Meets Provençal Soul

Zenirō is now open in the heart of Nice, unveiling a refined dining and lifestyle destination where Japanese precision meets the warmth and produce of Provence. Rooted in craftsmanship, simplicity and seasonality, Zenirō offers an immersive experience inspired by Japan and shaped by the rhythms, flavours and terroir of the French Riviera.

Reimagining Japanese cuisine through a distinctly local lens, Zenirō celebrates provenance and freshness, interpreting exceptional regional fish, seafood and seasonal produce with balance, restraint and technical finesse.

Spanning three distinctive levels, Zenirō opens its main restaurant across the first two floors, offering 120 covers alongside an intimate private dining room. A rooftop cocktail bar is scheduled to open in spring 2026, completing the full Zenirō experience. Guests are invited on a multi-sensory journey centred around an open show kitchen, ingredient-driven mixology and a menu that seamlessly blends Japanese technique with Provençal soul.

“Our focus for this opening is to showcase the essence of Zenirō, where Japanese craftsmanship meets Provençal produce, and to immerse guests in an experience that celebrates seasonality, purity of ingredients and meticulous technique,” says Thomas Barazer, General Manager of Zenirō.

The kitchen is led by Head Chef Ricardo Pérez, whose international experience includes Nobu London Shoreditch and Tapasake at One&Only Portonovi. At the heart of the menu is the charcoal grill, bringing depth and smokiness to dishes such as grilled artichoke hearts with new-style salmon tartare, red mullet with sesame sauce and rice salsa, Angus beef filet cooked on toban, and Ratatouille Zenirō, a refined tribute to the Provençal classic.

Desserts offer a decadent yet balanced finale, including Baba au limoncello with vanilla cream and raspberries, while the cocktail programme mirrors the kitchen’s philosophy. Japanese classics are reimagined with Riviera flair, from the refreshing Raku with Roku Gin, yuzu and sparkling sake, to Yume, blending Belvedere Vodka, shiso rouge, umeshu and grapefruit. A signature non-alcoholic option, Nami, combines kombucha with apple–quince, ginger and lemon.

The interiors are designed by award-winning Cannes-based architect Samy Chams, known for globally acclaimed venues including La Guérite Cannes, Jimmy’z Monaco and Bagatelle Courchevel. Blending Japanese minimalism with Provençal warmth, Zenirō unfolds across layered spaces defined by tactile materials, sculptural banquettes, refined brass details and softly ambient lighting, creating an intimate atmosphere that evolves throughout the evening.

Looking ahead, Zenirō will open its rooftop cocktail bar in spring 2026, featuring Japanese-inspired mixology beneath the Riviera sky, anchored by a striking bonsai-shaped olive tree. Later in 2026, the restaurant will also establish an exclusive farm in Provence, reinforcing its commitment to sustainability, seasonality and ingredient integrity.

With plans for future expansion, Zenirō aims to bring its Japanese–Provençal philosophy to other destinations across the Riviera and beyond.