At the wheel of Txoko Sushi, Brian Thébaud drew a road that belonged to him: that of a Basque sushi chef who chose to ride his art in his native country. Trained for several years in demanding Japanese restaurants, where every gesture, every cooking, every cut is worked on a millimetre, Brian has finally returned to the country — and imagined a nomadic cuisine similar to him. A bold encounter between Japanese tradition and Basque terroirThe name is a manifesto: txoko — "the corner" in Basque, but also the word of the gastronomic societies where we cook together — sums up the spirit of the project. Gather, share, make the large kitchen accessible. At Txoko Sushi, the rigor of sushi never leaves the bar: each ingredient is rigorously selected, whether it comes from Japanese ribs or Basque markets. Brian works hand in hand with local producers, frequents markets, respects the seasons.A nomadic, demanding, sincere cuisineThe result is a map that changes with what the sea and the land offer that day. Sushi of character, rooted in the Basque Country, without ever betraying the soul of Japan. A real cuisine, full of meaning, that does not compromise on anything. Where to find the truckTxoko Sushi turns on the Basque coast and animates also weddings and events (wine of honor, brunchs, custom services). You can find it directly in front of the truck to order on site, or via UberEats in delivery / Click & Collect (Bayonne, Anglet, Biarritz). Sunday noon is a meeting in Arcangues.