French Sushi Champion
2026

Crowned in his hometown

On 15 April 2026, Vincent Olivier won the 9th edition of the French Sushi Championship in La Rochelle, against 14 other candidates from across France. A title won in his hometown — where he grew up for twenty years before forging his path to Japan and the Landes.

It was his third participation in the championship. Previous editions, he admits he hadn't trained much. This time, he arrived with a clear objective and rigorous training. "Hard work paid off."

An unconventional path

After business studies, Vincent Olivier gained experience across multiple restaurants. Five years ago, he answered an advert at a sushi chain and discovered an immediate passion for that particular craft — the precision, the rigour, the attention paid to every detail.

His friend Pierre-Maël Belaïfa, a former French sushi champion, convinced him to travel to Japan. In October 2024, he joined the prestigious Tokyo Sushi Academy in Tokyo, where he perfected the traditional Japanese techniques that had captivated him.

From Tokyo to Capbreton

Back in France, Vincent looked for a mentor, a sushi chef from whom to perfect his training. He didn't find one. So at 28, he took the leap and created his own restaurant in May 2025: Kinkō Omakase, in the heart of Capbreton.

A six-seat counter where guests entrust him — sole master on board. A sober and contemporary take on omakase around sushi, guided by the fish bought each morning directly from the boats — there is no fish auction in Capbreton, just the sea and the fishermen's trust.

A dialogue with the sea

Vincent Olivier offers his guests "a dialogue with the sea", full of care and sincerity. Two menus to choose from:

• First Harmonies — €50: hosomaki (6 pieces) and 8 nigiri
• Immersive — €90: amuse-bouche, 14 nigiri, sashimi, hosomaki, miso soup and dessert assortment

Tea, sake and/or wine pairings are available as a supplement: €25 for the first menu, €35 for the second.

In the press

Vincent Olivier's victory was covered by Sud Ouest, which reported on the journey of this "man from La Rochelle" who became French sushi champion. A consecration for a chef who in barely a year established his restaurant as a reference for Japanese cuisine in the Landes.