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.
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.
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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