We were already in a rush to taste the refined cuisine of Chef Mitsuru Tsukada when he masterfully hosted the Culinary Ball at Izuma at the Four Seasons in Bergues. His new Japanese cocoon – SACHI – promises to live up to the hype. We tested the Omokase version. Precision on the plate, fine and subtle aromas, smart combinations.

A parenthesis without false notes, where the concept of time no longer exists. Narratives.

Known for his precision and attention to detail, Chef Mitsu aka Mitsuru Tsukada has decided to put his sharp katanas and unbridled talent into a brand new brand opened last October and located at the Mandarin Oriental Geneva: SACHI. An apt name that invokes good fortune. It replaces Le Rasoi, the Indian restaurant of renowned chef Vineet Bhatia, who has made a memorable place for himself in the gastronomic landscape of Geneva.

© Sachi

Born in Saitama, a neighboring prefecture of Tokyo, Mitsuru Tsukada trained under Nobu chef aka Nobu Matsuhisa, an undisputed virtuoso in the art of mixing flavors and well known for his eponymous restaurant chain (63 restaurants worldwide). He then began his European epic, passing through London and then Athens before landing in Geneva in 2013 with his dexterity to open the Izumi restaurant at the Four Seasons Hotel in Bergues.

And for two months now, Chef Mitsu continues his adventure in Geneva with SACHI. In pure Japanese decor, the omakase counter with only ten seats uses wood in a graphic and luminous perspective. The space contains an elegant martini bar, with a beautiful counter made of marble and blue onyx ; perfect for drinking before or after a meal. A special mention should be made of the Zen garden designed by an expert Japanese gardener!

© Sachi

On a plate? There are dishes taken from Nobu’s recipes that only his apprentice chefs can keep under their kimonos. For this first experience, we tested omakase, a concept where there is no menu and where we rely on the chef’s inspiration and nothing else. Everything is in his hands and then self-confidence prevails. In addition, the term omakase means “I rely on you” or “I trust you.” You have a choice between three surprise menus of 6, 8 or 10 courses depending on the product at the moment. Behind the bar, each piece of fresh fish – prepared live in front of our eyes – is cut, rolled and placed on the plate like a culinary ballet. Facing the diligent sushi master, the plates parade. We enjoy a fine selection of omakase made to order and gently varnished with a brush stroke. We advise you to taste them within seven seconds before the sauce permeates the flesh of the fish too intensely. Sake is also offered during the tasting. And besides the omakase, you can let yourself be tempted by the restaurant’s menu and its countless Japanese dishes such as black cod “à la Nobu”, to fall off your chair in the oak forest from the local forests. ! Itadakimasu (thanks for this meal)!

Open daily for lunch and dinner
Mandarin Oriental Hotel
Quai Turrettini 1, 1201 Geneva
Such. 022 909 00 00