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!
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