Chef Adrien Cachot unveils limited sushi collection with Sushi Shop

French chef Adrien Cachot, of Paris restaurant Vaisseau, has partnered with international sushi chain Sushi Shop to release a limited-edition collection of sushi and mochi desserts, available in stores from 23^rd April 2026. The collaboration sees Cachot translate the bold, instinct-driven cooking philosophy of his 11^th arrondissement restaurant into an accessible retail format, with a 22-piece box and a range of individual items priced between £3.00 and £28.90.

Cachot first came to national attention in France through his appearance on Top Chef 2020, where his unconventional approach to ingredients and technique distinguished him from his peers. Trained initially under Michelin-starred chef Nicolas Magie in Gironde, he subsequently developed his skills in Paris before opening Vaisseau in 2023. The restaurant, characterised by a graphic aesthetic and technically demanding menu, received its Michelin star less than two years after opening.

The Sushi Shop collaboration marks his first foray into the retail food market, and the collection draws directly on the culinary references and personal memories that inform his restaurant cooking.

The centrepiece of the range is the Adrien Cachot Box (£28.90), a 22-piece selection comprising six distinct items. Among them is the Tulip Kuro Edamame (£6.00 for two pieces), in which edamame is coloured with squid ink and paired with lime mayonnaise and a yuzukosho-infused wasabi – a visual and flavour reference to the dark atmosphere of Vaisseau.

The Sushi Prawn Koshou (£6.00 for two pieces) draws on a more personal source. According to the product notes, it is the first item Cachot orders at his preferred kaitenzushi restaurant when visiting Japan. His version incorporates flame-roasted Penja white pepper, an ingredient he uses regularly at Vaisseau.

The Maki Maguro Peanut Wasabi (£7.00 for six pieces) pairs tuna with peanut butter, wasabi and white miso – a combination inspired by wasabi peas, which serve as an amuse-bouche at his restaurant. The signature item in the collection is the Spicy Maguro (£13.00 for eight pieces), which uses tuna in four preparations – raw, cooked, smoked and pickled – alongside three types of pepper. The roll contains cooked tuna with avocado, pickled jalapeño and coriander, topped with raw tuna, smoked paprika oil, red chilli and spicy mayonnaise.

Two frozen mochi desserts round out the range, each priced at £3.00. The Strawberry and Espelette Pepper Frozen Mochi incorporates a pepper variety native to the Basque Country and South-West France – the region where Cachot grew up – into a strawberry sorbet mochi. The Caramel Popcorn Frozen Mochi pairs popcorn-flavoured ice cream with salted butter caramel inside a rice dough casing.

The collection is the latest in a long-running series of chef partnerships for Sushi Shop, which was founded in 1998 by two French entrepreneurs and began franchising in 2006. The brand has collaborated with a number of prominent figures in French and international gastronomy, including Joël Robuchon in 2014, Anne-Sophie Pic in 2018, Mauro Colagreco in 2019 and Albert Adrià in 2024. Since late 2018, Sushi Shop has operated as part of the AmRest group, a major European restaurant industry operator. By the end of 2025, the chain operated nearly 150 points of sale across France and internationally, including locations in the United Kingdom, Belgium, Switzerland, Spain, the United Arab Emirates and Saudi Arabia.

Food Desk

For further information and to place an order, visit Sushi Shop’s website here.