JIN

At JIN, the culinary experience revolves around the omakase tradition, where Chef Takuya Watanabe exercises complete creative control over the menu based on the day's finest ingredients. This approach ensures that each visit offers something unique, reflecting the seasonality and availability of premium products sourced primarily from Brittany and Spain. The chef's expertise in fish preparation shines through in every piece of sushi and sashimi, where the quality of the ingredient and the precision of the cut combine to create moments of pure culinary pleasure.

The menu showcases the full spectrum of Japanese gastronomic techniques. Signature preparations include exquisite toro enhanced with Baeri and Beluga caviar, demonstrating the restaurant's willingness to incorporate luxurious elements while respecting traditional foundations. The sushi and sashimi selections highlight the natural flavors and textures of impeccably fresh fish, each piece seasoned and prepared to bring out its optimal characteristics. Beyond raw preparations, the kitchen excels in cooked dishes like delicate tempura with its light, crispy coating, and a rich lobster broth that showcases the depth and complexity possible in Japanese cuisine.

The restaurant offers several menu options to accommodate different preferences and budgets. The signature Menu JIN at 230€ represents the full expression of the chef's vision, while a Dégustation menu at 150€ provides a comprehensive tasting experience. For those seeking to experience JIN's excellence at a more accessible price point, a lunch menu is available starting at 95-99€, offering remarkable value for this level of quality and expertise.

Working alongside Chef Watanabe, chefs Satoshi Kobayashi and Akifumi Hara contribute their skills to maintain the restaurant's exacting standards. Together, this team demonstrates the discipline and artistry that have earned JIN its 14/20 Gault&Millau rating and exceptional customer reviews. Each course is presented with careful attention to visual appeal, transforming the meal into a multi-sensory experience where aesthetics and flavor work in perfect harmony.