SACHI — Restaurant in Geneva

We are thankful to our waitress Vittoria and the rest of the team at SACHI for serving us delicious food, cocktails and mocktails.

It was our first time so we decided to try multiple meals and drinks so we would know what to expect if a next visit were to happen. Some of the things we ordered -

Crispy rice & salmon tartare Black cod croquettes

Both were tasty, the crispy rice & tartare have become a ''classic'' in multiple Asian restaurants I've been to in bigger capital cities, so nothing too creative, still good though. The croquettes were tasty too.

Roasted langoustines, shio lemon salsa This was our favourite. SO GOOD !! Don't even hesitate ! The langoustines were cooked to perfection and the sauce just complimented them so well.

Pork spring rolls Wagyu mini tacos Wagyu gyoza

We thought it was very tasty, however, for our taste, we could have enjoyed maybe a more citrusy sauce with the mini tacos (they come with a slice of jalapeño as garnish) and we think regular beef could actually be tasty too, since the wagyu is so delicate, it's almost a ''waste'' to use it for gyoza or taco fillings. That's just our opinion though.

The pork spring rolls were good, maybe a tiny bit too salty and a bit ''basic''.

Also had 3 Nigiris (Seabass, Yellowtail, Scallops) which were impeccable. Fresh, delicate, just as they should be. They make their own pickled ginger too and it's delicious. Wasabi is freshly grated as well.

Main dish - black cod with yuzu miso sauce

The fish arrived cooked perfectly. Flakey and buttery, glazed in a sweet ''sauce'' (I think it could've been more savoury but that's my own taste..). It was more balanced when we seasoned it with lemon juice and some soy sauce. However, the fish was cooked exactly how it was supposed to. It was beautiful to cut through it, the texture was everything and each bite was a pleasure to eat. :)

Side dishes - fried eggplant, rice, miso soup.

Everything was good, however I think I was expecting the eggplant to have more texture, since it was described as fried? It didn't bother me too much though, I simply didn't picture it being on the softer side !

The rice and miso soup were very good too.

For dessert - I had the 41% chocolate mousse, lemon marmalade, lemon and poppy seed biscuit, puffed brown rice, miso crème anglaise.

It was a nice surprise when it arrived in a round chocolate shell, similar to a large Ferrero Rocher, I liked the presentation and creativity. The taste was there too and the bitterness/acidity of the lemon marmelade was an explosion in my mouth that complimented the sweetness of the chocolate very well in my opinion. Multiple textures too, I think the dessert was well-thought.

I also picked the digestive accord - Umeshu and WOW, I really liked the sweetness and the texture of it, even though I'm not a regular alcohol-consumer anymore. I'd definitely order it again for the end of my meal next time.

// Cocktails & Mocktails

My boyfriend tried two Martinis, Litchi and Passionfruit.

We both prefered the Passionfruit Martini which was more balanced, less ''plain'' than the Litchi Martini.

I had the Rice Tea and the Virgin Mary, both very satisfying to me, but I'd even pick the Virgin Mary over the Rice Tea which basically was a more complex, delicate iced tea than a regular iced tea. I enjoyed the punchier taste of the Virgin Mary.

In conclusion, we ended the meal extremely satisfied with everything (apart from a few modifications we'd enjoy here and there, but nothing too bad or ultimately ''necessary'') and the service was stellar. The waiters were very attentive and available to answer our questions, and we will definitely come back to experience more of the menu and their attentiveness, maybe even for a business lunch.

Thank you to the whole...

I have travelled the world extensively over 40 years. I ate at all restaurants ranging from pop & mom’s to Michelin three stars. This is my honest review of the restaurant SACHI in Geneva.

Dining at this Japanese fusion restaurant in the Mandarin Oriental Geneva was an exceptional culinary journey, made even more special by sitting at the chef’s counter for the 8-course omakase tasting menu. While there were a few elements that felt less impressive than others, the overall experience was delightful and expertly curated.

The evening began with broiled tuna seasoned with onion springs—a pleasant start, though not particularly memorable. Things quickly elevated with a beautiful assortment of four appetizers featuring fish and duck, offering a symphony of flavors and textures. The creative twist on miso soup, filled with vegetables, was heartwarming and perfect for the winter season.

The sashimi courses were standout moments. The first featured tuna, sea bass, and scallops, artfully presented like a garden. The second, paired with a delicious sauce and vibrant garnishes, was equally stunning in both taste and presentation. The sea bass that followed, accompanied by a flavorful sauce and perfectly cooked vegetables, was another highlight.

The main course—wagyu beef with tofu and vegetables in a rich broth—was truly indulgent. A caviar tasting followed, served both with and without rice; while both were enjoyable, the caviar shone brightest on its own. The sushi offerings were delightful, particularly the toro tuna sushi with grated black truffle, a perfect pairing. A maki roll combining tuna and mango offered a refreshing and pleasant surprise.

Desserts concluded the meal on a high note. A sweet omelette served as a prelude, followed by a pre-dessert of fruits and chocolate, and finally a dessert featuring grape and other harmonious elements. Each dish was a treat to the senses.

The service was outstanding throughout the evening, with attentive and friendly staff ensuring a seamless experience. We had the privilege of speaking with the chef, adding a personal touch to the meal. The cozy, intimate interior provided a perfect setting for quiet conversation, making the evening feel truly special.

While the tasting menu is on the pricier side, the quality, creativity, and sheer number of courses make it well worth it. The restaurant also impressed with its recommendations for Japanese tea, which added another layer to the experience.

For those seeking a sophisticated and unique Japanese fusion experience in Geneva, I highly recommend this restaurant. It’s a memorable journey through flavors and artistry that’s...

Dining at Sachi Japanese restaurant, located within the prestigious Mandarin Oriental Hotel in Geneva, offered an overall good experience tinged with certain issues that could detract from the high expectations set by its gourmet and luxury setting. The ambiance initially presented an unexpected inconvenience; the restaurant was notably cold, prompting the hostess to suggest seating in the veranda, claimed to be warmer. This situation was a bit surprising for a hotel of Mandarin Oriental’s caliber, where comfort should be paramount. Observing a few fellow guests resorting to wearing their coats indoors due to the temperature was not an ideal start to what one would expect to be a seamless dining experience.

The service, particularly in relation to drinks, was a highlight. The wine list was impressive, showcasing a great selection from the world over. The cocktails were all well-presented and savory. However, the absence of wine pairing suggestions with the offered menus was a missed opportunity to elevate the dining experience further. For a restaurant of Sachi's stature, with a sommelier on service, such an offering seems like a basic expectation to meet the gourmet dining standards it aspires to represent.

A noticeable departure from traditional Japanese cuisine was the inclusion of non-traditional ingredients such as green Tabasco or siracha sauce used in dishes. While innovation in cuisine is often welcomed, the use of these ingredients felt out of place in what is presented as an authentic Japanese dining setting.

Despite these criticisms, the food presentation was undeniably five-star, with each dish served beautifully, a testament to the chefs' skill and attention to detail. Highlights included the salmon tataki and the langoustine (perfectly cooked), though the latter's sauce did not meet the same high standard. The black cod was very well prepared and delicious. The A5 Wagyu steak had bone fragments, which was a first. It was offered with several different sauces and the truffle sauce lacked truffle flavor. The wagyu was oddly paired with legumes identical to the side vegetable dish, a choice that lacked creativity.

The dessert course offered a mixed experience; the cheesecake was delightful, striking the right balance of flavors and textures. Conversely, the 64% dark chocolate mousse sphere, black garlic was inconsistent, with an uneven distribution of flavor that oscillated between overly intense black garlic notes and portions lacking any distinctive taste.

I'd like to highlight that the young server assigned to us performed exceptionally well in servicing our table and attending...