Mecha Uma

The story

Mecha Uma: Grounded Japanese Dining in Arles

The kitchen and its founder

Japanese cuisine takes a grounded form at Mecha Uma in Arles through the work of chef Kohei Ohata. He previously trained in Paris at Kitchen Galerie and KGB under William Ledeuil before opening this counter service spot. The name merges two Japanese words, mechakucha and umai, to describe meals that prioritize honest flavor over presentation. Ohata applies that mindset directly to every bowl he sends out.

Signature bowls and seasonal plates

The kitchen prepares around eight distinct ramen recipes that balance deep broths with clean toppings. The ajitama selection features two slices of pork, chopped chives, a soft boiled egg, and naruto surimi layered over hot soup. Plant focused diners choose a vegan build with soybeans, wakame seaweed, and a smooth soy milk base. Appetizers offer homemade soybean bao buns or a light mix of tofu and toasted sesame dressing.

The dining space and casual rhythm

A pistachio green bar runs along one wall while weathered scrap metal chairs create a relaxed seating area. The layout avoids formal table settings in favor of a neighborhood café atmosphere that encourages longer stays. Guests usually finish their meals with either a steamed dorayaki stuffed with sweet red bean paste or a chilled matcha ice cream mochi. The interior design stays deliberately understated so the food remains the focal point.