Sachi’s scampi carpaccio

Located on Quai Turrettini, lulled by the lapping of the Rhône, Sachi has established itself as a temple of flavors since its opening. Chef Mitsuru Tsukada, a former pupil of the legendary Nobu Matsuhisa and a past pupil of the Izumi kitchens, infuses his cuisine with his experience of Japanese gastronomy with an international flavour. We come here, of course, for the famous black cod lacquered with miso, perfectly pearly, or for the famous crispy rice with spicy tuna. But today, let’s stop for a moment to consider the langoustine carpaccio, a creation that stands out for its duality between sweetness and power. The delicately sliced raw langoustine melts in the mouth, releasing a burst of yuzu. Immediately afterwards, a powerful note of sesame oil, almost animal-like, contrasts with the acidity of the yuzu – creating a subtle harmony. Sachi, a beautiful moment of sharing, punctuated by the creations of chef Mitsuru and the attentive eye of Bastien Zimmerman in the dining room.