An Editor’s Choice Worth Savoring
In the continuous flow of curated discoveries from Luxembourg Best, our restaurant has been named an Editor’s Choice—a distinction we receive with quiet gratitude and perhaps the slightest inclination of a bow. Cited for our refined approach to Japanese cuisine and the atmosphere that frames it, the mention arrives not with fanfare, but with the calm assurance of something thoughtfully made, and thoughtfully found.
Atmosphere: Where Elegance Meets Energy
An immersive stage for the senses, curated for the modern voyager.
The moment you arrive, there’s a distinct sense of rhythm—refined, yet alive. The soft rustle of tailored linen, the clink of hand-glazed porcelain, the quiet choreography of chefs behind the counter—everything moves with purpose. This is not a hushed gallery; this is a living, breathing experience.
Warm light glows across natural textures—smoked wood, brushed metal, woven bamboo—creating a tactile backdrop that’s both contemporary and unmistakably Japanese. The scent of grilled miso, citrus zest, and fresh-cut herbs floats just beneath the surface, inviting without overwhelming.
Conversations blend effortlessly with ambient music—modern jazz, strings, a note of Kyoto electronica—curated to match the pulse of the evening. Whether you’re at the sushi bar, immersed in the precision of an omakase course, or seated at a private table with a view of the sculpted garden stones, the atmosphere flexes around you.
This is a place where luxury isn’t still—it moves, adapts, responds. Where every detail is designed not only to impress, but to elevate your experience moment by moment. Dynamic. Artful. Unmistakably alive.
The Interior: Where Silence Becomes a Language
An atmosphere as refined as the cuisine it frames.
Step inside, and the world outside softens. Light filters through slatted wood panels in delicate lattices; stone, glass, and silk converse in muted tones. This is not just a restaurant—this is a sanctuary of stillness, curated with the precision of a tea ceremony and the spirit of a Kyoto ryōtei.
The design philosophy, rooted in shibui—a Japanese aesthetic of subtle beauty—guides every choice. Natural oak and charred cedar create warmth without excess. Handmade ceramics rest on cool granite counters. Illumination is intentional, like brushstrokes in a sumi-e painting: focused, soft, leaving room for shadow.
Every element serves a dual purpose: form and function, tradition and innovation. Seating is low and intimate, inspired by zashiki dining rooms, while the architecture opens into flowing spaces that offer both privacy and perspective. The ambient soundscape—barely-there notes of shakuhachi flute—completes the sensory balance.
This interior was designed not to impress, but to restore. To invite reflection. To remind guests that in the quietest settings, the finest flavors rise to the surface. In a world of overstatement, this is a space of deliberate restraint—an elegant pause between the noise of arrival and the delight of the first course.
Introducing Executive Chef Hiroshi Tanaka
Precision. Heritage. Innovation. These are the pillars of Executive Chef Hiroshi Tanaka’s culinary philosophy—an approach refined over decades and across continents. From the narrow backstreets of Tokyo to the high-profile kitchens of Geneva, Chef Tanaka’s career traces the arc of modern Japanese cuisine with global sophistication.
After mastering the fundamentals under legendary sushi masters in Tsukiji, Tokyo’s famed fish market district, Tanaka set out on a culinary journey that would take him through Europe’s fine-dining capitals and the luxury resorts of Southeast Asia. The result? A menu where Kyoto elegance meets Swiss refinement, and where every dish tells a story—layered, minimal, unforgettable.
His signature is subtlety. Whether it’s Hokkaido scallop nigiri finished with citrus smoke or a delicately torched foie gras gunkan balanced with umami soy pearls, Chef Tanaka’s plates are composed with the same attention to harmony that defines the finest omakase traditions.
What sets his cuisine apart is a quiet confidence: flavors that speak without shouting, details that reward the observant, and a reverence for seasonality that aligns seamlessly with the Swiss appreciation for nature and nuance.
Under his guidance, dining becomes more than a meal—it becomes a curated voyage. Much like the pages of this magazine, it’s an invitation to explore, savor, and rediscover the familiar through the lens of the extraordinary.
Our Exquisite Menu
Embark on a culinary journey through our meticulously curated selection of dishes, each crafted to provide an unparalleled dining experience. Our menu is divided into four distinct categories: Appetizers, Main Courses, Soups and Salads, and Desserts. Please note that prices are listed in euros (€), reflecting the premium quality of our ingredients and the exceptional dining experience we offer.
Appetizers
Edamame – €12 Steamed young soybeans lightly salted, served warm.
Gyoza – €15 Pan-fried Japanese dumplings filled with a choice of pork or vegetables, served with a tangy dipping sauce.
Seaweed Salad – €14 A refreshing mix of marinated seaweeds, garnished with sesame seeds and a hint of citrus dressing.
Hamachi Carpaccio – €28 Thinly sliced yellowtail drizzled with a yuzu-truffle dressing, garnished with microgreens and jalapeño slices.
Wagyu Beef Tataki – €38 Seared A5 Wagyu beef, thinly sliced and served with a citrus-soy reduction.
Spicy Tuna Tartare – €32 Diced premium tuna mixed with a spicy sesame sauce, topped with quail egg yolk and served with crispy rice crackers.
Main Courses
Otoro Nigiri – €20 Rich, buttery bluefin tuna belly hand-pressed over seasoned sushi rice.
Uni Gunkan – €24 Fresh sea urchin delicately placed atop rice and wrapped in crisp nori.
King Crab Tempura Roll – €30 Crispy tempura Alaskan king crab rolled with avocado and cucumber, finished with a drizzle of spicy mayo.
Black Cod Saikyo Yaki – €34 Miso-marinated black cod, grilled to perfection and accompanied by pickled ginger.
Dragon Roll – €32 Eel and cucumber roll topped with thinly sliced avocado, eel sauce, and sesame seeds.
California Roll – €18 A classic roll featuring crab meat, avocado, and cucumber, wrapped in rice and nori, topped with sesame seeds.
Philadelphia Roll – €20 A delightful combination of smoked salmon, cream cheese, and cucumber, enveloped in rice and nori.
Spicy Tuna Roll – €22 Chopped tuna mixed with spicy mayo, rolled with cucumber and rice, wrapped in nori.
Rainbow Roll – €24 A vibrant assortment of tuna, salmon, shrimp, and avocado layered over a California roll base.
Ebi Tempura Roll – €26 Crispy tempura shrimp, avocado, and cucumber rolled together, topped with a drizzle of eel sauce.
Vegetarian Roll – €16 A medley of fresh vegetables including cucumber, avocado, and pickled radish, wrapped in rice and nori.
Unagi Nigiri – €28 Grilled freshwater eel glazed with a sweet soy-based sauce, served atop hand-formed sushi rice.
Sake Nigiri – €26 Fresh salmon slices gently placed over seasoned sushi rice.
Tekka Maki – €18 Simple and elegant roll featuring fresh tuna encased in rice and nori.
A5 Wagyu Sukiyaki – €60 Thinly sliced premium Japanese Wagyu beef simmered in a savory-sweet broth with tofu, vegetables, and noodles.
Bluefin Tuna Trio – €55 An exquisite selection of otoro, chutoro, and akami cuts, showcasing the varying textures and flavors of bluefin tuna.
Foie Gras Nigiri – €35 Seared foie gras atop sushi rice, drizzled with a sweet soy reduction and garnished with gold flakes.
Caviar and Uni Tartlet – €50 A delicate pastry shell filled with fresh sea urchin and topped with premium caviar, offering a harmonious blend of oceanic flavors.
Soups and Salads
Miso Soup – €10 Traditional Japanese soup with tofu, seaweed, and green onions in a savory miso broth.
Sunomono Salad – €14 A light and tangy cucumber salad with a sweet vinegar dressing, garnished with sesame seeds.
Lobster Miso Soup – €22 Traditional miso soup enriched with succulent pieces of lobster and fresh tofu.
Seaweed Salad with Truffle Dressing – €20 An assortment of seaweeds tossed in an exquisite truffle-infused dressing, sprinkled with sesame seeds.
Desserts
Mochi Ice Cream – €12 Soft and chewy rice cake filled with assorted flavors of ice cream.
Green Tea Cheesecake – €14 A creamy cheesecake infused with matcha green tea, served with a dollop of whipped cream.
Matcha Tiramisu – €16 A Japanese twist on the classic Italian dessert, featuring layers of matcha-soaked sponge and mascarpone cream.
Yuzu Sorbet – €14 A refreshing sorbet made from the Japanese citrus yuzu, offering a perfect palate cleanser.
*Please note that prices reflect the premium nature of our offerings and the exceptional quality of ingredients sourced from around the world.
Guest Reviews
Voices from the Journey
A restaurant can describe itself—but the truest reflections often come from those who’ve sat at the counter, held the chopsticks, and tasted the story on every plate. Here’s what some of our guests have said after dining with us:
“Effortless elegance from start to finish.”
— Sophia R., Zurich
“I’ve had sushi in Tokyo, Paris, and New York, and this experience felt like all three converging in one quiet masterpiece. Every course was timed with precision, but nothing ever felt rushed. The uni was as fresh as Hokkaido, the service as polished as any five-star hotel. Already planning my return.”
“A rare kind of hospitality.”
— Markus H., Geneva
“I brought a business guest from Kyoto, and he said it was the most authentic omakase he’s had outside of Japan. The staff struck the perfect balance between formality and warmth. And the foie gras nigiri? Unreal.”
“Every bite was a conversation.”
— Léa F., Paris
“The interior alone deserves an architecture award, but it’s the food that keeps echoing in my mind. I still think about the bluefin trio—each cut revealing a new texture, a new mood. It felt less like a dinner, more like a curated tasting of memory.”
“An experience that lingers long after the final course.”
— Daniel K., London
“The atmosphere was electric without being loud, the lighting just right, the pacing flawless. It was one of the only meals I’ve ever had where no detail fell through the cracks. Even the tea at the end was selected with such care, it felt like a final chapter.”
“A destination in itself.”
— Giulia M., Milan
“I originally came for the chef’s reputation—and stayed two hours longer than planned. From the wagyu tataki to the matcha tiramisu, it was pure balance. Quietly theatrical, deeply personal. If you’re in Switzerland and skip this, you’ve missed something essential.”