The story
Etxe Nami brings Japanese-inspired cooking to Saint-Jean-de-Luz, blending techniques from Japan with the local spirit of the Basque coast. Located just steps from the Ciboure fish market, this kitchen prioritizes freshness and simplicity. Chef Kanako Makino leads the Japanese kitchen, crafting plates that feel unpretentious yet precise. Léna Balacco, who previously managed La Chambre aux Oiseaux and Sésame in Paris, guides the project. The menu relies on organic vegetables and products that are both local and seasonal. Fish arrives daily, ensuring the team builds dishes around the best of the catch.
Lunch service features bentô boxes available for takeaway alongside the sit-down menu. Diners might encounter a slice of tamagoyaki omelet paired with tomato and a touch of mirin, followed by bonito sashimi brushed in tangy shoyu sauce. The kitchen also serves chasoba, green tea noodles presented cold with sesame-fried tofu, grated carrots, watermelon, red cabbage, and tsuyu. Sweet endings include black sesame panna cotta, matcha crème brûlée, and homemade adzuki bean or sesame mochi. A gluten-free Basque cake sourced from La Maison Miette completes the dessert offerings.
The dining room presents a warm, wooden interior lit softly, offering a grounded presence within the town. This space sits close to the harbor area where the fishing fleet docks, connecting the meals to their maritime origins. Beyond the tables, Etxe Nami operates a boutique selling dry groceries and sauces, inviting visitors to take home elements of the menu. The establishment also supports the local community through its involvement with the Blü Taula association.
Recognition
Ambience
Location
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