Sachi’s classics
Under the leadership of rigorous chef Mitsuru Tsukada, the Mandarin Oriental’s Japanese restaurant continues to make a name for itself in Geneva’s food microcosm. Whether at the counter for an “omakase” menu, in the main dining room for lunch or on the veranda for an assortment of sushi, this chic, contemporary-inspired spot is a joy to behold. While Yottam Ottolenghi’s restaurant is still under construction, the hotel has reinvented its culinary offering in recent years. Gone are Indian and Peruvian cuisine, hello Japanese and Israeli gastronomy. To get the week off to a good start, let’s delve into some of the Japanese classics for which the restaurant is famous Sachi.
To start things off on the right foot, let’s succumb to the call of crispy rice topped with a spicy tuna or salmon tartare that immediately marks the beginning of an intimate lunch. A subtle blend of crunchy textures between the rice and the opulence of the tartare, which come together in a single bite that can be spiced up even further with green chili.
The salad of spinach shoots, enhanced by a miso and yuzu vinaigrette flavored with truffles, has quickly become a staple of the establishment. The aroma of truffles is clearly present among the Asian flavors of this beautiful vegetal composition, but without being a necessity. A Western inspiration without gustatory interest for such an elegant dish.
The ultimate gourmet dish: rock shrimp in a creamy spicy sauce, featured on the tempura menu. In tasting mode, it is highly recommended to alternate with a few spinach leaves to counterbalance the tastes. A dish already created by the chef during his previous adventure at the Four Seasons Hotel’s Izumi restaurant. The marine odyssey of sashimi and sushi will be featured in a future episode.
Enjoy your meal!
