Provençal ingredients and Japanese precision come together at Zenirõ, a new restaurant shaping its own Riviera point of view.
Nice’s restaurant landscape has long leaned either decidedly Provençal or resolutely international, but the city’s latest opening quietly proposes a third path. Zenirõ, which opened in January at 64 Boulevard Risso, brings a distinctly Japanese lens to Riviera produce, merging precision and seasonality with the flavours and rhythms of the region.
Set across three levels, Zenirõ currently operates its main restaurant over two floors, with 120 covers and a private dining room, while a rooftop cocktail bar is scheduled for spring. Guests experience an open show kitchen and ingredient-driven mixology, with a menu that reimagines the region’s exceptional fish, seafood and vegetables through Japanese technique and balance.
Head Chef Ricardo Pérez, previously of Nobu London Shoreditch and Tapasake at One&Only Portonovi, applies that philosophy through the charcoal grill, with dishes ranging from red mullet with sesame and rice to refined takes on classics such as ratatouille.
Desserts echo the approach through favourites such as a limoncello baba with vanilla and raspberries. Cocktails follow suit, including the yuzu-bright Raku and the shiso-forward Yume, while the nonalcoholic Nami blends kombucha with apple, quince and ginger for a crisp finish.
The setting is designed by Cannes-based architect Samy Chams, and pairs Japanese minimalism with Provençal warmth across sculptural seating, textured upholstery and low, ambient lighting.
Later this year, Zenirõ will open its own dedicated farm in Provence, further cementing its local roots and underscoring a commitment that aligns neatly with the Riviera’s growing focus on farm-to-table dining.
