Yozora

Yozora, one‑Michelin‑starred and housed in the Centre Pompidou‑Metz, blends Japanese tradition with French culinary culture. Chef Charles Coulombeau, proprietor of La Maison dans le Parc (Nancy), trained and staged at Table des Frères Ibarboure, Eugénie‑les‑Bains, Maison Lameloise, in Japan and at Gravetye Manor, and he holds the international Prix Taittinger and an Acorn Award. The restaurant serves omakase‑inspired tasting menus in different lengths, including 12‑ and 16‑service, and three set menus: Ikebana, Yozora and Tsuki. Service and plating emphasise artistic composition and an experiential approach aimed at surprise and discovery that evolves with the seasons and partner producers. The dining room is intimate and softly lit in tones of midnight blue and white beneath the Centre Pompidou‑Metz roof, with furnishings conceived in dialogue with the building's Japanese‑inspired architecture and limited seating to ensure attentive service. Cuisine is author‑driven and creative, marrying Japanese techniques and the omakase tradition with French sourcing and terroir; preparations include raw, grilled, smoked and braised treatments and a focus on seasonal, well‑raised ingredients and original flavour pairings. Charles Coulombeau (Chef de Cuisine). Specialties: omakase‑style tasting menus; signature langoustines and prawns; Japanese barbecue (grilling, smoking); 48‑hour demi‑glace sauces; seasonal ingredients from Lorraine and partner producers beyond.