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.

Soft-boiled egg with oyster brunoise, confit yolk, and mousseline.

Œuf mollet, brunoise d’huître, jaune confit, mousseline.

Soft-Boiled Egg Amuse-Bouche

Œuf Mollet Amuse-Bouche

Cherry tomatoes prepared 'pomme d’amour' style for a crisp and soft balance.

Tomates cerises façon pomme d’amour, équilibre de croquant et de douceur.

Cherry Tomato Amuse-Bouche

Amuse-Bouche Tomate Cerise

Duck breast tartare with smoked eel, espuma, and tarragon coulis.

Tartare de magret de canard, anguille fumée, espuma, coulis d’estragon.

Duck Tartare Starter

Tartare de Canard Entrée

Monkfish in Viennese crust with chorizo and civet sauce.

Lotte en croûte viennoise, chorizo, sauce civet.

Monkfish Main Course

Plat Principal de Lotte

Veal Pojarski with anchovies and seasonal vegetables.

Veau Pojarski, anchois, légumes de saison.

Veal Pojarski Main Course

Plat Principal de Veau Pojarski

Clementine tartlet with coconut meringue and hazelnut shortbread.

Tartelette clémentine, meringue coco, sablé noisette.

Clementine Tartlet Dessert

Dessert Tartelette Clémentine

A refined gastronomic journey with elegant pairings and seasonal ingredients.

Une expérience gastronomique raffinée, avec des accords élégants et des ingrédients de saison.

modern

french

private-chef

Symphonie Menu

Menu Symphonie

Crisp and soft cherry tomatoes, pomme d’amour style, highlighting seasonal freshness.

Tomates cerises croustillantes et fondantes, style pomme d’amour, mettant en valeur la saison.

White asparagus and red mullet with truffle sabayon and raspberry vinaigrette.

Asperges blanches et rouget, sabayon à la truffe et vinaigrette à la framboise.

White Asparagus & Red Mullet Starter

Entrée Asperges Blanches & Rouget

Catch of the day gently stewed in red wine with aromatic jus.

Poisson du jour mijoté au vin rouge avec un jus aromatique.

Sea Civet Main Course

Plat Principal Civet de la Mer

A delight of seasonal fruits with delicate flavors and contrasting textures.

Délice de fruits de saison aux saveurs délicates et textures contrastées.

Seasonal Fruit Dessert

Dessert aux Fruits de Saison

A seasonal Franco-Japanese menu blending refinement and creativity with fresh, vibrant ingredients.

Un menu franco-japonais de saison, alliant raffinement, créativité et ingrédients frais.

asian

Concerto Menu: Franco-Japanese Harmony

Menu Concerto : Harmonie Franco-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.

Salmon Sashimi Starter

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.

Fish Fillet Main Course

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.

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.

fusion

Japanese-Inspired Salmon & Fish Menu

Menu Saumon et Poisson d’Inspiration Japonaise

Intimate haute cuisine: French technique, Japanese soul

Symphonie Menu

Indication of Chef Akashi Kaneko's skills and specialties

Soft-Boiled Egg Amuse-Bouche

Cherry Tomato Amuse-Bouche

Duck Tartare Starter

Monkfish Main Course

Veal Pojarski Main Course

Clementine Tartlet Dessert

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Akashi Kaneko

Other menus by Chef Akashi Kaneko

Concerto Menu: Franco-Japanese Harmony

Japanese-Inspired Salmon & Fish Menu