It's a page that’s turning in the culinary landscape of Lyon. Located at the corner of Mercière and Grenette streets since April 2011, the Asian restaurant Planet Sushi has been part of the scenery for thousands of regulars, tourists, and city workers. After fifteen years of operation, the establishment has just been placed in judicial liquidation, marking the end of an adventure that began more than a decade ago, as explained by Le Progrès.
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The closure isn't just a momentary fatigue but a formal legal decision. On January 22, Planet Sushi Mercière was placed into judicial liquidation. The opening judgment, published on January 30 in Bodacc, confirms the critical financial situation of the establishment. In other words, the restaurant can no longer continue its operations.
Google confirms: “permanently closed”
In the digital age, the verdict also comes through search engines. On Google, the restaurant is now marked as “permanently closed.” This notice leaves little room for doubt for potential customers and officially signals the disappearance of this iconic address in the Cordeliers neighborhood.
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The atmosphere here is unmistakable. Curtains drawn, lights off, boxes scattered on the tables: this once lively spot now feels frozen in a heavy silence. A few forgotten items, cables, clothes, and household products still linger, like remnants of a daily life that was abruptly interrupted.
A symbol of the struggling Rue Mercière
The closure of Planet Sushi is part of a larger trend. Rue Mercière, a tourist and gastronomic hotspot in Lyon, is seeing several establishments facing fierce competition, rising rents, and changing consumer habits. There are fewer sit-down lunches, more deliveries, and persistent inflation: the traditional model is under pressure.
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Located right in the heart of the Presqu’île, this space probably won't stay empty for long. With a flow of tourists, the closeness to Bellecour, and its commercial appeal, the location is highly sought after. The big question is which brand will step in next, especially in an economic climate that's still a bit shaky for the restaurant industry.
Source : Le Progrès