A bright corner room in the Quartier des Spectacles, Omma seats around thirty with large windows overlooking Parterre park and a warmth that matches the cooking. Chef and owner Mi-Kyum Kim draws on Korean tradition alongside influences from elsewhere in Asia, and the menu reflects that range without losing focus. Bibimbap, served hot in a stone bowl or in a cooler summer version, arrives topped with seven marinated vegetables and egg. The deopbap layers Korean barbecued beef, chicken, or tofu over steamed rice with stir-fried vegetables; yukhwae (beef tartare) and yachae udong round out the mains. On the starter side, the pajun, a crispy pancake with spring onions and kimchi, is available with or without seafood, and homemade mandoo come steamed or fried. Soups are meal-sized, served with rice and kimchi. The kitchen cooks without MSG, and the drinks list includes Korean juices, tea service, and non-alcoholic beer alongside wine and beer.