Switch mode

Counter Culture

With the opening of Sachi, Mandarin Oriental Geneva’s latest culinary foray brings a refined spurt of Japanese fare to the banks of the river Rhône in the form of authentic Omakase-style dining.

Swiss Deluxe Hotels Stories Winter 2022 Counter Culture 01 High Quality JPG Mandarin Oriental Juin 2022 97 Ecirgb

Under the auspices of Chef Mitsuru Tsukada or Chef Mitsu, as he is known around town, Sachi joins the apex of high end Japanese eateries in Geneva this autumn. Trained by master Nobu Matsuhisa in Kumamoto, Japan, Chef Mitsu invites diners to enjoy a most unique culinary experience. In addition to table seating with menus featuring exquisite contemporary Japanese signature dishes, the new venue offers patrons a standout live cooking experience along an intimate 10-seater counter in the fine style of Omakase, where guests can choose one of three menus featuring six, eight or ten dishes prepared at Chef Mitsu’s discretion.

In Japanese, sachi signifies happiness, blessing and fortune –the perfect sentiment to welcome those embarking on this distinctively personal gastronomic journey. Believed to have its origins in the Japanese culinary art of Kaiseki, the discerning Omakase-style dining works like a chef-guided tasting menu. Literally meaning I leave it to your care, Omakase is a vote of confidence between the guest and the chef – the word itself stemming from the verb makaseru, which means to trust. Designed to evoke the perception of sophisticated intimacy, a Martini Bar hosts guests along a unique blue onyx marble top serving small bites. Traditional Japanese kumiko-style woodwork in a shippo pattern hung from the stainless-steel ceiling has been paired by architect-designer Yoshi Kida with a classic oak latticework called koshi, further lending a feeling of comfort and privacy to the elegant space. Outside, set on a serene Zen Garden terrace, diners can enjoy the vibrancy of the idyllic urban setting on the Rhône’s waterside. Having surfaced among the sushi genre with assured vigour, Omakase has become an integral part of Japan’s culinary tradition and will undoubtedly delight those lucky enough to secure a seat at the counter!

Words S. Hottinger-Behmer

Related Stories

With a stunning rooftop terrace offering breathtaking views of the lake, an impressive wine list and an elegant, minimalist interior, the Izumi has everything for the international jet set.

Discover more

Chardonnay accounts for 31% of all grapes in Champagne and it grows particularly well on its chalky terroir. It is championed for elegant, fragrant wines bursting with floral, citrus and tasty mineral notes.

Discover more

There is no better guide for gourmets in southern Switzerland than Dany Stauffacher. We had the pleasure of accompanying the founder and CEO of the Sapori Ticino culinary festival on an enjoyable tour of his home region and not only pass on his enthusiasm for the restaurants presented here, but also a message that was very important to him: ‘When I’m asked for restaurant tips, I always have the same problem: I’m spoilt for choice. There’s so much on offer now in Ticino that for every restaurant I recommend, I have to leave out dozens of others that are just as deserving.’

Discover more

A journey of discovery through the world of Genevan wines is worth your while, as both the selection of grape varieties and the vintages pressed from these are wide-ranging and unrivalled. Within Switzerland, only the region of Valais has a line-up of grape varieties that is similar in size.

Discover more

At first glance, you could mistake one for a tomato, as they are of a similar size and round in shape. They are also bright orange to red in colouring and bear green stripes.

Discover more

Marco Campanella combines cucumber with passion fruit and in doing so makes the best ravioli in Switzerland. A profile of a culinary artist whose forthright and curious nature is reflected in every one of his dishes.

Discover more

Genevan wines are produced in a wine-growing area measuring more than 1,400 hectares, with only two other Swiss cantons having larger wine-growing areas. The West-Swiss vintages are always considered to be a hot tip outside of their home region. With a large range of grape varieties and a great deal of innovative spirit, Genevan wine growers know how to set themselves apart from their competition, as Peter Keller writes.

Discover more