Nono

The story

Nono Paris: A Quiet Japanese Kitchen Recognized by Le Fooding

The founders and their background

Nono in Paris delivers a quietly celebrated Japanese kitchen founded by Nono Nagao and Nicolas Monin. Nono previously trained at Takara and Kanadé before applying those methods to this neighborhood spot. Their steady execution earned a listing in the 2026 Le Fooding guide, which praised the team for turning a modest shokudo into a reliable local favorite. The philosophy stays focused on consistent technique rather than fleeting trends.

Daily plates and weekend specials

Guests usually build their meal around rotating teishoku sets that pair standard Japanese staples like rice and miso with a procession of small dishes. Diners start with a bean sprout salad dressed in toasted sesame oil and fresh garlic. Simmered mackerel follows in a balanced red and white miso broth, while karaage style chicken finishes with a sweet soy glaze. Regulars often reserve the glazed eel or earthy shiitake for Saturday service, leaving room for black sesame pudding to close the evening.

Layout and room character

High tables line the floor alongside a brick fronted counter that anchors the main space. Screen printed kakemonos hang near the entrance, marking the transition from street to seating. Suited professionals and neighborhood residents gather here without pretense, keeping conversations low and focused on the food. The arrangement maintains clear sightlines toward the preparation area while preserving an intimate dining rhythm.