Pavillon Yuasa
Gourmet Japanese restaurant in Bordeaux
Discover our artisanal soy sauce born from a Japanese tradition
An artisanal soy sauce born between Japan and the organic vineyards of Saint-Émilion.
Our artisanal soy sauce is the result of an exceptional collaboration between two traditions:
that of Yuasa Shoyu, founded in Japan in 1881, and that of Château Coutet, an organic winery located in the hills of Saint-Émilion.
For over 140 years, Yuasa Shoyu has been making shoyu using natural, ancestral methods, without additives, and with extreme care in each stage of fermentation.
This house is now led by Shinko, a master shoyu brewer, whose expertise embodies the soul of living Japanese tradition.
Château Coutet, for its part, has cultivated its vines with total respect for the soil and biodiversity, without pesticides or herbicides, for several generations.
The estate is renowned for its complex red wines, made from grapes aged with patience and integrity.
From this meeting between East and West was born a soy sauce fermented in France, rich, balanced, and carrying a double cultural heritage.
Welcome to Pavillon Yuasa, sushi, sashimi and soy sauce, traditional Japanese method
A Japanese restaurant located in the heart of Bordeaux, where the authenticity of Japan meets the refinement of Bordeaux culture.
Our cuisine is distinguished by the use of our own artisanal soy sauce, made locally in France using a traditional Japanese method, in collaboration with a French winery in the Saint-Émilion region.
A unique soy sauce, born from ancestral know-how
Shinko – White Soy Sauce
Shinko – White soy sauce: light, subtle, perfect for raw fish or delicate vegetables.
Shinko - Dark soy sauce
Dark soy sauce: fuller-bodied, ideal for meats, stews and cheeses.
Enjoy our artisanal soy sauce, directly at the table
The soy sauce we make is much more than a simple seasoning: it’s a living expression of Japanese tradition and the Bordeaux terroir.
We invite you to discover it in its noblest context—in our gourmet restaurant, through dishes designed to reveal its full complexity.
Each bite is an invitation to a journey between Japan and Saint-Émilion.