SHIBATA – JAPANESE WONDER

Chronicle

SHIBATA – JAPANESE WONDER

Edouard Amoiel

Edouard Amoiel

10 septembre 2019

With its second Dimsum restaurant, Bao Steam Kitchen has set up shop in the Glacis de Rive, bringing new life to a neighborhood that has been dormant for too long.

The Shibata restaurant in Grand-Saconnex is surely one of the best Japanese restaurants in town.

PEPITE

It goes without saying that this Japanese restaurant is one of those culinary nuggets that, without being in the spotlight of Geneva’s “cool attitude”, is well worth a visit. Let’s get off the beaten track… It’s time to honor Japanese cuisine reinterpreted by a brilliant chef and brightened up with a few Western touches.

A COUPLE

This is the story of a couple, Marie-Pierre and Hiroshi Shibata, a subtle blend of Eastern and Western culture, who meet in harmony in their cramped restaurant in Grand-Saconnex. He’s in the kitchen, she’s in the dining room. Like many of Geneva’s arterial roads, Avenue Trembley has not been spared the incessant asphalt paving work in a city whose road management leaves citizens more than a little perplexed. The restaurant suffers as a result, but the couple hold out with a certain form of good humor. In a sober dining room with a slightly old-fashioned decor, the cook’s wife adds a friendly, smiling touch. Scallops / Colonnata bacon

LIKE TAPAS

On the stove side, it’s a good idea to let yourself be carried away by the daily inspirations of an inspired chef. It’s in the form of shared dishes that Hiroshi demonstrates his talent. The scallops – presented on a crisp sheet of seaweed and a layer of rice, accented with a thin slice of Colonnata lard passed through a blowtorch and cleverly enhanced with a hint of Kabayaki sauce (soy, mirin and sugar) – are a real eye-catcher. Sea bass tartar

MARINE SYMPHONY

Mackerel, marinated in salt and rice vinegar, served as sashimi with soy sauce and a hint of ginger, is disconcerting. A raw moment with a sea bass tartare paired with a sauce made from tangy Japanese plums. A bomb! Perfectly cooked tuna in a pinkish sauce, with chanterelles and teriaki sauce, completes a lunch that’s as sensitive as it is delicate, where the marriage of genres is a matter of course. Tuna / Chanterelles

THE WORD OF HUNGER

With a wine list and sake selection honed by Le Passeur de Vins, Shibata deserves our full attention. Forget the sushi, there won’t be any, and let yourself be guided by inspiring, innovative and truly gourmet cuisine. Our dream? For the current décor to give way to a twenty-seat counter overlooking an open kitchen!

SHIBATA
Chemin Gilbert-Trolliet 4, 1209 Genève
http://www.shibata.ch/Site/Accueil.html
022 740 37 30

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