Oh, how we’ve missed that special tickling sensation in our noses. Whether you opt for the sweet and nutty scallops, buttery yellowtail or nigiri with tender tuna belly, it is the made-to order real wasabi paste that makes the dish so special. The manner in which head chef Tetsujiro Ogata and his team in no way compromise on what seem to be the tiniest of details is nothing short of impressive. It goes without saying that sake is the drink served with the incredible selection of sushi and sashimi. Surprisingly rich and complex, the Japanese rice wine goes perfectly with the saltiness of the soy sauce. You’d be hard pushed to find a bar in Europe that could beat Megu’s impressive selection of sake. Leaving your drink order in the hands of the knowledgeable service hosts is a gamble well worth taking. You can’t eat at this tastefully designed restaurant inspired by Kyoto’s temples without trying the signature asparagus coated with spicy rice crackers and chilli. We pick it up with the carefully integrated chopstick, squeeze a little lemon over it for an extra burst of freshness and nibble at it quite contentedly. Megu’s culinary crew shows off just how juicy and meaty poultry can be with its crispy chicken nanban served with a yellow-infused Japanese take on tartar sauce. If you appreciate a little entertainment and wagyu beef that melts in the mouth, you may want to have your meat seared on a hot lava stone. That dish also comes with sautéed Japanese mushrooms and sesame spinach. If you’ve got room for pudding, we recommend trying a generous portion of deliciously sharp tarte tatin drizzled with salted caramel and sour cream glaze.
Words Alex Kuehn
Related Stories
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
Paolo Rota holds one of the most unusual roles in European fine dining. For just a few months each year, he runs the two-Michelin-starred Da Vittorio restaurant in St. Moritz. The rest of the time, he devotes himself to what may be the world’s most famous pasta dish – Paccheri alla Vittorio – and his enduring passion for it.
Discover more
Paolo Rota holds one of the most unusual roles in European fine dining. For just a few months each year, he runs the two-Michelin-starred Da Vittorio restaurant in St. Moritz. The rest of the time, he devotes himself to what may be the world’s most famous pasta dish – Paccheri alla Vittorio – and his enduring passion for it.
Discover more
If you want to discover the culinary highlights of the Canton of Bern, begin your journey at Radius by Stefan Beer, the fine-dining restaurant of the Victoria-Jungfrau Grand Hotel & Spa in Interlaken. Chef Stefan Beer and his team serve a menu that feels like a gourmet tour of the region.
Discover more
In summer 2025, top chef Stefan Lünse took over the culinary reins as Executive Chef at the Grand Hotel Zermatterhof– and promptly confirmed the Michelin star. His gourmet menu launches like spectacular fireworks with a bold statement: ‘My team and I are eager to go full throttle.’
Discover more