Kabuki is a Japanese theatrical genre. A long way from Tokyo, in Auray town centre, Nicolas Quer takes to the stage from Tuesday to Friday to deliver a top-class performance!
"We live fish, we work fish, we eat fish"... Originally from the ria d'Etel and from a family of fishermen, Nicolas Quer doesn't go out on the boats, but takes to the sea every day in the kitchen of his small restaurant with its minimalist decor... His "thing"? Fish, in nigiri sushi, maki and sashimi. His expertise begins with the selection of top-quality raw materials. Depending on the catch and the season, he then expertly cuts black mullet, gilthead sea bream, sea bream, brill, scallops, mackerel, horse mackerel, pollack, clams, octopus and even stone mackerel. Forget the chain sushi restaurants that cater to the very ordinary. At Kabuki, at the counter or at the table, you'll find the very best in raw fish!
