Mura

The story

Mura Zurich: Kenichi Arimura's Intimate Omakase in Seefeld

The Chef and His Philosophy

At Mura in Zurich, Kenichi Arimura applies lessons from Sushi Shin and Edomae to a sixteen-seat counter in the Seefeld quarter. He seeks precision rather than attention, building a menu where every element serves the integrity of Japanese cooking.

Sixteen Seats and Service Rhythms

The compact footprint keeps diners close to the preparation area. Midday guests select from Bento boxes, while the evening service presents an Omakase progression of roughly ten courses that shifts with ingredient availability.

Textures and Seasonal Notes

A cold bowl of somen potato noodles arrives in uma dashi with wasabi and pomegranate seeds, offering sharp umami for warm afternoons. Braised fig spheres accompany sesame sauce and smoked salmon dressed in yuzu, adding sweetness to rich fish preparations. The sushi selection includes toro and wagyu cuts that highlight the precision of Japanese cuisine. A scallop roasted on a magnolia leaf introduces charcoal notes. Cold soba noodles with yam, shiso, and plum restore brightness with a balance of acid and umami. Airy matcha cheesecake closes the meal alongside yuzu sorbet.