Geneva's dreams of sushi
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.
The restaurant’s two evening sittings, each hosted by Executive Chef Toshikazu Kato, take guests on a journey that fuses tradition and innovation, seamlessly combining time-honoured Japanese traditions with cutting-edge techniques and creative approaches to food presentation.
The perfectly seasoned tuna tartare is served on a bed of crispy rice cubes, or perhaps try the thinly sliced sea-bream, accompanied by a delicately tangy yuzu soy sauce.
Then there’s the sea bass sashimi with Peruvian sauce, a truly trendy delight.
The nigiri and maki rolls are likewise a real revelation for sushi devotees.
Crafted from the finest fish and hand-picked ingredients, they are lovingly wrapped in seasoned rice and nori seaweed as meat, sea-food and vegetables sizzle.
Each dish, such as the succulent miso marinated black cod, is a testament to the restaurant’s commitment to quality and flavours.
The restaurant also offers a range of original side dishes, such as the amazing soba noodles with matcha, that pair perfectly with the fish and meat options.
Words & Photos
Elena & Tim Steness
Related Stories
Whether you are drawn to familiar comforts or curious new discoveries, our gourmet edit invites you to savour summer with imagination.
Discover more
Chocolate, pear, and cinnamon Chantilly – or aubergine, pecan, and liquorice? Classic or avant-garde? The repertoire of Switzerland’s pâtisserie scene is more diverse and creative than ever, offering outstanding opportunities for emerging talent.
Discover more
No question about it: the elegant Mandarin Oriental Palace, housed in a stately 1906 Belle Époque ensemble directly on the promenade of Lake Lucerne, ranks not only among Switzerland’s most prestigious hotel addresses, but is also a compelling destination for discerning gourmets seeking the ultimate culinary delights.
Discover more
Natural and orange wines are gaining attention and increasingly appearing on shelves as well as hotel and restaurant wine lists. Simultaneously fascinating and occasionally difficult to interpret, they can be polarising. Here, we take a closer look.
Discover more
Behind every plate at La Réserve Eden au Lac Zürich lies a story: tomato fields at dawn, olive groves in the heat of summer, pasta machines from the 1970s and, above all, people who work with devotion. Together with chef Marco Ortolani, we visit two producers without whom his cuisine would not be the same.
Discover more
A good wine deserves the right glass. When choosing glassware, it pays to rely on established producers – those with a legacy of expertise and innovation. Whether you opt for machine-made or handcrafted models depends on your budget and how and where the glass will be used.
Discover more
Zurich may be known for its precision and alpine elegance, but it’s also emerged as a rising star on the global culinary map. The city’s dining scene blends haute cuisine with creative fusion – where Mediterranean classics meet Nikkei flair and historic guild houses echo with bold, modern flavours.
Discover more