Omakase By Goma - Chessy

A wonderful and exceptional moment. Each service was a culinary discovery and a very good surprise! A unique experience! Thank you. I'll be right back!

We went there with my companion to celebrate a birthday and personally I was conquered. I loved 90% of what I ate and drink, with great discoveries like a bonus. My companion has a more mixed opinion. The price of the omakase menu is high or everything was not perfect for us. The menu is improvised on arrivals, it's a risk I think. The "merger restoration" aspect was not always visible / obvious in all dishes... It's not the first test.

Lunch with family, pleasant welcome, very interesting and really delicious business menu. Map of very sought after wines. I recommend a 100

Well, I would have liked to put a 3.75 and not a 4 but Google forbids me. Why is that note? The service went very well despite a little addict at the level of the sake glasses at the beginning. But it's forgiven. On the kitchen I find a Japanese inspiration. But not a typical Japanese cuisine. Denature the salmon sushi for me was really too much. Why put Brie and truffle on a classic sushi? Knowing that the fish used are very good. All products used are very good by the way. I got out of the shaved restaurant. But not to starve. Ja was expecting me better on this side knowing we were going out with an extra charge of more than 300€. About the atmosphere in itself. It goes even if one despite a group of 6 people who speak slightly too loud. Yet, I would like to congratulate the young person who is busy with us because he is very cordial and we have discussed him well together. The experience was quite the same. Even if I don't come back. I think the menu should be at 79€ and not 98€. Currently the target is located in the prices of a Michelin star. But it's not worth a star in my taste. I hope my comment is read by the chief.

Savour, take your time, experiment, share and laugh too! I celebrated my birthday at Goma and it was a special moment. Thanks to Chef Sushi Ticana and Lorenzo for this culinary journey.