For me, flavor and sustainability always come first.

After six years of casual fine dining, I have chosen to renew my commitments by reorienting the restaurant towards a simpler form of japanese cuisine rooted in the 旬 shun philosophy.

In line with these principles, the new menu is structured around seasonal, regional foods. I personally source each product I serve from producers who share my philosophy of sustainable food culture, producers such as katrin bürchler at bolebuck.ch , brauerei ferment , or glauser bio fischzucht ,  to list only a few.

For indispensable ingredients such as koshihikari rice from kamo or dried seaweed that cannot be obtained locally, I draw on sustainable farms in Japan, Portugal, Germany, and elsewhere. In these cases, I ensure that the products are transported in a climate-friendly manner (without refrigeration, e.g. by sea freight).

With utmost respect and dedication, I prepare these products in the Japanese fashion, crafting dishes of simple, tasty comfort food. My goal is to offer these dishes to my customers for as low a price as possible. Owing to the high quality of the ingredients, however, it is likely that you will pay a few more francs here than you might at one of my competitors. I trust you understand the difference and hope you have a restful, enjoyable dining experience.

your chef and host benjamin forrer