"Japanese Cuisine" Restaurants in Switzerland
Tsutomu Kugota is a sushi master and one of the best chefs for omakase cuisine in Switzerland. His creations enrich the gastronomic tradition of Japan with surprising combinations that will remain unforgettable after a visit. The sake selection is superb.
The intimacy of the location - only eight guests can be accommodated here - and the craftsmanship of sushi master Atsushi Hiraoka make a visit to the Omakase suite an exclusive experience. Omakase is based on the chef's intuition and dialogue with the guests.
Chef Nobu Matsuhisa works in the restaurant in what was once Europe's first indoor tennis centre. He conjures up unforgettable fusion experiences from elements of Japanese and Peruvian cuisine. Tuna tacos or yellowtail sashimi with jalapeños combine both worlds of flavour.
The Japanese at Gütsch at 2,400 metres is not only the highest Japanese restaurant in the country, but also one of the best. Both the omakase menu by chef duo Dominik Sato and Fabio Toffolon and the à la carte options are well worth a visit.
Omakase culture gives the chef the power to decide on the composition of the menu. The exquisite multi-course meal is prepared in front of the guests using traditional techniques and takes you on a gastronomic journey to the Far East. The sake selection is superb!
La Muña" in the Hotel Adula in Flims presents itself as an elegant dining room. Head chef Domenico Zizzi and his team serve a choice of a 4- or 6-course omakase menu. However, we opt for a free choice from the menu. We start with a sashimi selection of O'Toro tuna, salmon and Swiss beef, accompanied by freshly grated wasabi. The raw pieces have a fine texture. However, anyone who has been to Japan will not be completely surprised by the taste. A glass of Jeeper rosé champagne, which elegantly absorbs the sea flavors, goes well with it. The "Ceviche of the Week" consists of salmon with wakame, sesame, raw and crispy onions in a well-balanced dressing. More of this, please! The Japanese wagyu beef on enoki tempura with chimichurri and ponzu sriracha sauce proves to be an aromatic powerhouse. Fat, acidity, spiciness and umami create a real explosion of flavor. The chicken gyoza with black truffle also impresses: crispy fried on the outside, juicy filling on the inside. A sake recommendation accompanies the starters harmoniously. For the main courses, we choose pulpo with coriander mayo and "frijoles blancos" puree and again Japanese wagyu, this time with physalis sauce, served with rice and burokkori - wild broccoli with sesame, shichimi, coriander and sesame sauce. The vegetable garnish is impressive, the wagyu is as tender as butter as desired. The pulpo is a little too soft, but the puree makes up for this. The mochi variation of chocolate, coconut, red beans and matcha is accompanied by an umeshu. Kampai!
If you are overwhelmed by the view of the mountains, it is best to order a selection of sashimi after your first snacks to calm you down. Head chef Miguel de Vega, trained by top Spanish chefs, has more to offer, however, and is happy to serve sushi and sea urchin dishes.
The chic new restaurant has a modern interior with lots of wood. In the open kitchen at the back, the chefs work quietly, cutting fish, meat and vegetables and shaping sushi. Seam" - the name is pronounced in English and means "seam" - is the first restaurant in Switzerland to offer Japanese kappo cuisine, which means "cut and cook". Here, everything is prepared in front of the guest. The dishes themselves are varied, ranging from wagyu katsu sando - a sandwich with wagyu schnitzel - to sashimi, sushi and light summer dishes to noodle soup. The dishes are usually small, with three to four recommended per person - so we try our way through the menu. We start with crispy, juicy wagyu in a panko crust between two slices of milk bread toast. It tastes delicious, as does the deep-fried sushi with bluefin tuna tartare. A highlight for us in a sequence of around ten invariably good dishes was the sashimi of the day, which surprised us with its special textures. There was flamed scallop, red snapper, which gained bite by maturing overnight between two kombu leaves and was flavored with yuzu, and slices of bluefin tuna belly, which was wonderfully marbled. It was served with seaweed cooked in soy sauce and fresh wasabi. We were also impressed by the rice from a Japanese donabe copper pot. We particularly enjoyed the vegetarian version with egg sponges and tofu skin. The service was attentive and explained the dishes very well. For fans of fine Japanese cuisine, a visit to "Seam" is a must!
The menu at this elegant Japanese restaurant is based on high-quality fish and seafood specialities. The sushi masters prepare delicious creations of the highest calibre and also take a detour to South America: the ceviche with yuzu is a delight.
At the bar of the small restaurant, Masahiko Numabukuro spoils guests with a selection of excellent sushi. Those who want to delve deeper into Japanese cuisine can savour tempura and wagyu. And don't miss the matcha tea parfait for dessert.
Izumi at the Four Seasons Geneva interprets Nikkei cuisine with Japanese technique and Peruvian finesse. The elegant rooftop restaurant offers views over the city and the lake and creates a setting in which the balanced flavours can be enjoyed appropriately.
Vaud meets Japan and both come across a Scottish chef. Alastair Long has internalised the principles of kaiseki and prepares fish, vegetables and wagyu in a light, purist manner. The desserts are Japanese-inspired and the view is magnificent.
The "Beau-Rivage Palace" hotel fully deserves its name, as it really is an impressive palace. There are several restaurants on the first floor with a view of the garden and a large terrace; today we are dining in the "Kaigan". In the hotel's Japanese restaurant, we receive an extremely friendly welcome from our friendly host and are shown to the bar. Here we enjoy our lunch with a view of the teppanyaki grill. The host brings us the menu, we put our trust in him and let him put together a selection of dishes. We are soon served a well-seasoned tuna tartare, fine flambéed salmon slices and crispy fried rice squares with tuna inspired by the famous "Nobu" restaurant chain. The menu continues with a selection of sushi made from perfectly seasoned rice and fish of the highest quality. This is served at the table with grated Japanese wasabi root, which has little to do with the traditional bright green paste. The suggested glass of Petite Arvine goes perfectly with it - we almost opted for sake instead, of which there is also a good selection. Now we just have to order something from the teppanyaki grill in front of us. We opt for the succulent Iberian pork secreto, served with wonderfully crunchy vegetables. We also enjoy the house dessert "Flamed Yukimi", a flambéed mochi filled with ice cream and strawberry compote. We leave the "Kaigan" very satisfied and very full in the early afternoon.
At Zermatt's Schweizerhof, guests can expect a careful genre mix of Japanese-Peruvian cuisine. The dishes play with textures - raw meets marinated, sweet meets sour - and are surprising, not overloaded. The service is warm-hearted, the setting modern and elegant.
Kakinuma in Geneva stands for authentic Japanese cuisine with a special focus on sushi and sashimi. Traditional techniques and selected ingredients characterise the style of the restaurant. A restaurant that takes Japanese food culture seriously and implements it without compromise.
Stylishly furnished izakaya. The Japanese dining concept is based on conviviality, brings friends and families together at one table and offers a wide selection of dishes to share. Sushi rolls are complemented by warm specialities. Exciting selection of sake.
At Kenichi Arimura (aha, the last two syllables make up the restaurant's name!), the guest has to categorise himself. In the evening, the chef serves omakase according to market offerings, from sashimi to wagyu. If you just want a taster, come at lunchtime and try the Bentō box.
This Japanese restaurant in the Hotel Schweizerhof serves first-class sushi. But that's not all: there is one of the few teppanyaki grills in Switzerland. The grill master not only provides entertainment, but also perfectly cooked delicacies.
Nikkei cuisine, a fusion of Peru and Japan, awaits you high above Davos. Live cooking ensures that every dish is served fresh and immediately after preparation. It's exciting how you can indulge in the workflow of the chefs and the unique mountain scenery at the same time.
Lovers of Japanese cuisine will go into raptures in the elegant rooms on the first floor of the Hotel Metropol. All of Nippon's specialities are perfectly prepared and beautifully presented on the tables here. Autumn is celebrated with Japanese hot pot.