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Geneva: Izumi, fusion with passion

Toshikazu Kato and Sébastien Brunet

Majestically located on the right bank of Lake Geneva, the very classy Four Seasons Hotel des Bergues enjoys a magical panorama of the snow-capped Alps. Directed by Martin Rhomberg assisted by Benjamin Moury, this unmissable destination is a privileged stopover for VIPs, political figures, ministers and heads of state, members of princely and royal families, as well as a clientele seeking relaxation and discretion. . Among the invitations to indulgence, Izumi , on the 7th floor with a terrace overlooking the city, is the innovative and traveling Japanese gastronomic restaurant which delights all of Geneva.

Benjamin Moury

Its chef Toshikazu Kato did his apprenticeship in Tokyo, before exercising his art in the Four Seasons group in that of Mumbai, at the At Jumeirah Beach, Dubai, and that of Saint Petersburg, as executive chef. His mastery of Nikkei cuisine was made at Nobu at the Four Seasons in Doha. In a zen and warm setting, with impeccable service provided by Sébastien Brunet, you can savor high-quality fusion cuisine combining Land of the Rising Sun, the West and South America.

Among its original and varied creations full of explosions of unsuspected flavors and length in the mouth, tuna tartare, gochujang sauce and crispy rice which accompanies that of king crab, Ume Su salsa sauce (tart and slightly sweet, made from plum) , chutoro tataki (red tuna belly), karashi jalapeño sauce, quinoa salsa sauce and sorrel watercress , which we will also like in tartare, soy sauce and wasabi, Sologne caviar . In the big sushi family , nigiri chutoro, the land-sea signature (wagyu, sea urchins and caviar, iodized soy-based sauce), and the salmon one, rich and creamy in the mouth, creamy white miso sauce, all flamed with a blowtorch . Some other seductive dishes: thermidor-style lobster, Dutch cream sauce made with yuzu and truffle, maitake (mushrooms) , Alaskan king crab tempura, maitake, Aji Amarillo ponzu sauce, coriander, thin slices of red onion and slices of jalapeno (Mexican pepper) or Irish lamb chops, slightly spicy miso sauce, mashed potatoes and coriander .

The desserts, cheesecake like crème brûlée, yuzu sorbet , chocolate cake, miso caramel ice cream , or a selection of mochi ice creams (coconut, raspberries, mango, mango/passion, caramel and vanilla , are finger-licking good. After enjoyed delicious moments of sharing in the company of Vague d'Or champagne, a premier cru blanc de blanc single-varietal chardonnay, specially created for the Hotel by the Champagne Vignoble and Quintessence cooperative in collaboration with head sommelier Salvatore Salerno, what would you say? you for a stroll along the banks of Lake Geneva ?

Izumi at the Four Seasons Hotel des Bergues

33 quai des Bergues

1201 Geneva, Switzerland

Such.  +41 22 908 75 25

Menus:  68 CHF (lunch, formula), 82 CHF (lunch), 110 CHF (discovery), 135 CHF (tasting).

Card:  125-180 CHF

Hours :  12 p.m. to 2 p.m., Sunday, 12:30 p.m. to 2 p.m., and evening, 2 services 7 p.m. to 9 p.m. and 9:3 p.m. 0/11:30 p.m.

Weekly closing. :  Open every day

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