Kamo

The story

Kamo Paris: Compact Asian Bistro on Rue Martel

The kitchen and its founder

At Kamo Paris, Chef Nicolas Ricouard directs an Asian bistro program inside a compact ten square meter footprint. His approach to modern Asian cooking gained recognition on the Le Fooding roster alongside the founding group behind Tempête. He imports techniques refined during his tenure at Mary Celeste into this Rue Martel outpost. Staff members Maxime Huteau, Émile Bonnin and Hugo Audoire manage the front of house while passing plates through a narrow service window.

The room and its layout

Mootz Pelé designed the interior using timber harvested from the Jura department. A solid wood clad exterior frames double saloon doors that swing open to reveal the dining zone. Guests cluster along the Jura oak bar while watching the Asian kitchen work. The restrained material palette keeps attention fixed on the plating process and the steady rhythm of orders moving across the counter.

Plates and finishing touches

The menu rotates around compact portions built for speed and direct flavor delivery. Fried chicken nuggets arrive coated in a sharp mustard glaze that cuts through the crispy coating. Pork meatballs simmer in a coconut and red curry broth until they absorb fresh Thai basil notes. House made wheat noodles tossed with ground beef and ginger sesame sauce complete the savory course, followed by sweet churros dipped into a warm miso caramel pool.