The story
At Ima on Rennes’ Boulevard de la Tour d’Auvergne, chef Ryunosuke Harada holds both a Michelin star and a Green Star, earning a 4.8 rating. Where The Foodies Go notes how he “brilliantly mixes Breton ingredients with Japanese techniques,” calling it “an honest price for a stellar experience.” It’s a clear case of thoughtful, modern French-Japanese cooking without pretension.
The menu delivers on that promise: buckwheat cracker with burnt butter, scallop with galangal and turnip, and monkfish tail wrapped in sea lettuce in fermented mushroom broth. Desserts like smoked beetroot with cider vinegar ice cream and pecan nuts keep the inventive streak alive. Intimate counter seating ensures every diner sees the action up close.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 14 dish mentions say about the food
Reviewers praise Ima's ginger-scented brodo di carne as a soul-warming standout, with the overall vibe being one of deeply comforting, aromatic simplicity.
“A transition between fish and meat — we clean and prepare for the meat. Start with a meat broth perfumed with ginger — and it's very Japanese.”
What creators say
1 creator has covered Ima. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Bretagna: Rennes, kouign-amanne, galette saucisse e cucina stellata - Viaggio In Francia - Ep. 16 · @ 5:00
A Michelin-starred restaurant in Rennes with a Green Star, where the chef brilliantly mixes Breton ingredients with Japanese techniques — an honest price for a stellar experience.
Dishes mentioned
Amuse-Bouche: Caprino con Anguilla e Crema Liquida di Barbabietola
It's sweet, sweet with a goat cheese and eel with a liquid beetroot cream together.
Cubo di Tofu Fritto con Gel di Funghi e Salsa di Soia Profumata allo Yogurt
A cube of fried tofu with mushroom gel and a soy sauce perfumed with yogurt — and after, like in Japan, it tastes of something, so it's good.
Cracker di Grano Saraceno con Burro Bruciacchiato
Buckwheat cracker — and here it's been burnt on top, charred, it's like it came from the grill. This means the animals that made this butter ate a lot of pepper and carotene.
Capasanta con Galanga, Rapa e Olio di Aspirazione
Scallop with galangal, turnip and aspiration oil. It's also wrapped with the torch — the galangal gives that typical kick, a root from the same family as ginger and cardamom, more or less. The aspiration oil has a beautiful floral, slightly spicy, green note.
Primi della Stagione con Uova di Trota, Skyr e Yogurt Islandese
The first of the season with trout roe and skyr — this wonderful, robust, acidic skyr. It goes perfectly. Obviously with the trout roe you delicately feel the skyr and the Icelandic yogurt — very lean, more protein than fat. An incredibly balanced dish: the citrus note, the herbaceous note, the round note of the skyr, and then the asparagus cooked perfectly. The best starter we've eaten so far — a truly perfect dish.
