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Geneva's dreams of sushi

With a stunning rooftop terrace offering breathtaking views of the lake, an impressive wine list and an elegant, minimalist interior, the Izumi has everything for the international jet set.

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Colour Up your mood by having a dash of wasabi colours on your plate.

The restaurant’s two evening sittings, each hosted by Executive Chef Toshikazu Kato, take guests on a journey that fuses tradition and innovation, seamlessly combining time-honoured Japanese traditions with cutting-edge techniques and creative approaches to food presentation.

The perfectly seasoned tuna tartare is served on a bed of crispy rice cubes, or perhaps try the thinly sliced sea-bream, accompanied by a delicately tangy yuzu soy sauce.

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A dream of earth and sea. Take your sushi seriously and bed it on a green salad.
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Then there’s the sea bass sashimi with Peruvian sauce, a truly trendy delight.

The nigiri and maki rolls are likewise a real revelation for sushi devotees.

Crafted from the finest fish and hand-picked ingredients, they are lovingly wrapped in seasoned rice and nori seaweed as meat, sea-food and vegetables sizzle.

Each dish, such as the succulent miso marinated black cod, is a testament to the restaurant’s commitment to quality and flavours.

The restaurant also offers a range of original side dishes, such as the amazing soba noodles with matcha, that pair perfectly with the fish and meat options. 

Words & Photos
Elena & Tim Steness

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