Dine-in Menu

Seasonal produce, from the sea to your plate

At Kinkō, the menu evolves with the seasons. Chef Vincent Olivier selects the finest fish and shellfish daily from local suppliers along the Basque and Landes coast. Line-caught sea bass, royal sea bream, mackerel, horse mackerel — each species is chosen at peak freshness.

The rice, the foundation of every sushi, is prepared following the traditional Japanese method: washed multiple times, cooked with precision, then seasoned with rice vinegar to achieve the ideal texture and temperature. This care is what distinguishes exceptional sushi.

The counter experience

Omakase is experienced at the counter, facing the chef. With only 6 seats, every service is an intimate, personalised moment. You watch the preparation of each piece — the cutting of the fish, the shaping of the nigiri — and the chef explains each creation.

The First Harmonies menu (€50) is designed to introduce omakase: hosomaki and 8 nigiri in a sequence from lightest to most intense. The Immersive menu (€90) is the complete experience: amuse-bouche, sashimi, 14 nigiri, miso soup and desserts.

Tea, sake and wine pairings

To accompany your meal, the chef offers carefully selected pairings. Japanese tea, artisanal sake and wines chosen for their affinity with the iodine-rich flavours — each drink extends and enriches the tasting experience.