Nouvelle-Aquitaine

Gironde

France

Bordeaux

Franco-Japanese chef with more than twenty years of experience, trained in Tokyo and later working in several Michelin-starred establishments in France, including Le Cerf, La Cognette, Mariottat, and Luc Salsedo. Former chef-owner of Restaurant Akashi in Bordeaux for thirteen years, regularly recognized by the Michelin Guide and Gault &amp; Millau, with a well-established expertise in the precise preparation of fish and seasonal ingredients.
Today, I bring this experience to private dinners, weddings, and bespoke events. My cuisine is direct, technical, and transparent: French elegance meets Japanese sensibility. I strive to create dishes that resonate through precision, balance, and authenticity. My goal is simple: to offer, in your home, the standards of the finest restaurants and a memorable experience crafted for your guests and your special moments.

Marinated salmon sashimi, half-smoked and half-confit, with hibiscus oil.

Sashimi de saumon mariné, mi-fumé et mi-confit, accompagné d'huile d'hibiscus.

Salmon Sashimi Starter

Entrée de sashimi de saumon

Fish fillet in puffed rice, lemongrass black curry sauce, and creamy cauliflower purée.

Filet de poisson en croûte de riz soufflé, sauce curry noir citronnelle et purée de chou-fleur onctueuse.

Fish Fillet Main Course

Plat principal de filet de poisson

A delightful mix of seasonal fruits with crunchy and soft textures.

Un délicieux mélange de fruits de saison aux textures croquantes et fondantes.

Seasonal Fruit Dessert

Dessert aux fruits de saison

A refined menu highlighting fresh seafood, Japanese flavors, and seasonal fruits.

Un menu raffiné mettant en valeur les fruits de mer frais, les saveurs japonaises et les fruits de saison.

fusion

modern

asian

private-chef

Japanese-Inspired Seafood Experience

Expérience de fruits de mer d'inspiration japonaise

Half-smoked, half-confit salmon sashimi with hibiscus oil, Japanese-inspired.

Sashimi de saumon mi-fumé, mi-confit à l’huile d’hibiscus, inspiration japonaise.

Entrée Sashimi de Saumon

Fish fillet in puffed rice with lemongrass black curry sauce and creamy cauliflower purée.

Filet de poisson en riz soufflé, sauce curry noir citronnelle et purée de chou-fleur crémeuse.

Plat Principal Filet de Poisson

A delightful mix of seasonal fruits, both crunchy and soft.

Un dessert fruité de saison, à la fois croquant et fondant.

Dessert aux Fruits de Saison

A refined menu featuring salmon sashimi, fish fillet with lemongrass curry, and a fruity dessert.

Un menu raffiné avec sashimi de saumon, filet de poisson au curry citronnelle et dessert fruité.

Japanese-Inspired Salmon & Fish Menu

Menu Saumon et Poisson d’Inspiration Japonaise

Intimate haute cuisine: French technique, Japanese soul

Japanese-Inspired Seafood Experience

Indication of Chef Akashi Kaneko's skills and specialties

Salmon Sashimi Starter

Fish Fillet Main Course

Seasonal Fruit Dessert

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Akashi Kaneko

Other menus by Chef Akashi Kaneko

Japanese-Inspired Salmon & Fish Menu