Bistrot Kinzo

The cuisine at Bistrot Kinzo represents Chef Edward Uchiyama's sophisticated dialogue between French and Japanese culinary traditions. Rather than simply alternating between the two styles, Uchiyama creates dishes where techniques and ingredients from both cultures enhance each other, resulting in plates that feel innovative yet deeply rooted in tradition.

The daily-changing lunch menu at €32 for three courses showcases the chef's commitment to seasonality and spontaneity. This format allows Uchiyama to respond to what's best at the market each morning, building menus around peak-season produce and the freshest fish. You might encounter a delicate ceviche of sea bream where French technique meets Japanese precision in knife work, or a tataki of tuna that demonstrates perfect understanding of temperature and texture.

Evening service elevates the experience with the six-course Omakase menu at €59. This chef's choice format embodies the Japanese tradition of trusting the chef's expertise and seasonal judgment. Each course flows into the next, creating a progression that explores different techniques, textures, and flavor profiles. The menu might move from raw preparations showcasing pristine fish to more complex cooked dishes where French saucing techniques complement Japanese ingredients, building toward a satisfying conclusion.

What distinguishes Uchiyama's approach is his respect for ingredients and restraint in composition. Dishes don't overwhelm with components or techniques—instead, they highlight quality ingredients through precise execution. A piece of fish might be treated with minimal intervention, allowing its natural flavor to shine, while a sauce provides just enough acidity or richness to create balance. This philosophy reflects both French respect for terroir and Japanese reverence for seasonal ingredients.

The restaurant accommodates vegetarian diners with advance notice, demonstrating the kitchen's flexibility and commitment to inclusive dining. This adaptability speaks to the chef's technical range and willingness to create thoughtful alternatives that maintain the menu's creative spirit.

Signature preparations like the ceviche of sea bream and tataki of tuna have become favorites among regular guests, though the daily-changing nature of the menu means you're always discovering something new. The carte blanche approach at dinner ensures that each visit offers a fresh perspective on Franco-Japanese fusion, making Bistrot Kinzo a restaurant worth returning to repeatedly.