Chef Yusuke Sasaki brings an omakase restaurant, Mikuriya, to Zürich’s 5-star Dolder Grand. Meaning “kitchen that prepares food for special guests,” Mikuriya uses seasonal ingredients, like king crab, scallops and Wagyu beef, to bring a new take on kappo-style sushi to guests. Dishes are prepared in front of guests, at the counter, with the fourth-floor restaurant accommodating just eight booked-in guests at a time.
© The Dolder Grand
“Dinner at Mikuriya is an evening-long event,” said Sasaki. “The 18-course meal I prepare is all about one word – omakase. ‘Omakase’ comes from the verb ‘makaseru’, which literally means ‘trust’, and is figuratively translated as ‘I’ll leave it up to you’. This term is used when the guest lets the chef decide what food to serve. It’s a style of cuisine that is revered in Japanese culture and arouses curiosity.”
Open Tuesday to Saturday, from 7 p.m., dinner costs CHF 300 per person, excluding drinks. During the experience, Sasaki chats with guests while preparing dishes. Guests can also enjoy sake, shochu or Japanese beer to accompany the courses.
© The Dolder Grand
“Rice wine is far less acidic than its grape-based counterpart but has lots of umami, which enhances and accentuates the flavor of the food. Sake is the perfect accompaniment to this traditionally light cuisine, which focuses on the delicate original flavors of the ingredients – particularly in the case of sushi – and contains the subtlest of seasoning,” said Lisa Bader, head sommelier, Dolder Grand.
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