The quality of the products we use is essential to the cuisine we deliver. The spirit with which we buy daily on order to never recycle the products from the day before, but always offering dishes fresh of the day is the other essential key.

The first ingredient in Japanese cuisine is obviously the rice. not important for the novice, its choice is actually the most important criteria to distinguish between a high quality suchi to a mediocre one. We only use Shinjumai rice for all our preparations.

The freshness is of course a great matter for all the dishes with raw fish such as  sushis, makis, chirashis and sashimis. We are daily delivered by the main providers of fresh fish for the greats gastronomic restaurants in Geneva, known for the wuality and the freshness of their products.

As the Japanese cuisine has become more popular over the years, many Chinese or Indonesian producers have started on the market, breaking the prices and offering poor quality products which were pale copies of their Japanese models. We pay the right price for serving quality dishes, so we use in our preparations only high standard Japanese products, so we can preserve an authentic flavour.

Rares are the places where you'll be able to taste Koshu wine, coming from the vineyards of Mount Fuji. In Geneva, we are the first, and still the only ones, to have this wine in our menu. Bordeaux's oenology professor Denis Dubourdieu has created in Japan a special grape variety which fits perfectly into Japanese cuisine.