Anata

The story

Anata Megève: Japanese Gastronomic Counter by Chef Julien Gatillon

An Intimate Counter in the Heart of Megève

In the centre of Megève, Anata reimagines Japanese dining around a twelve-seat gastronomic counter. The setup is deliberately intimate: guests sit face-to-face with the kitchen, watching each dish prepared with precision. The space feels both convivial and quietly focused, a setting that earned the restaurant a Michelin Recommended distinction in 2026.

A Team Forged by Japan

Chef Julien Gatillon’s path to Japanese cuisine began during a professional stint in Japan, where he deepened his understanding of the country’s techniques, ingredients, and culinary values. Later, at the Domaine du Mont d’Arbois and Four Seasons Megève, he worked alongside the chefs of KAITO – Yohan Delhommeau and Keiji Ishii. When the two sought to create their own project, they joined Gatillon in launching Anata, a concept built entirely around Japanese tradition.

Keiji Ishii, Japanese by heritage, trained under master sushi chefs and brings that emotional connection to the counter. His previous role as sushi chef at KAITO at Four Seasons Megève gave him the experience of sharing his craft with a diverse clientele.

Yohan Delhommeau, grandson of a hotelier and farmer, trained in French institutions such as Paul Bocuse and Claude Legras before committing to Japanese cuisine under chef Mitsuru Tsukada. His last position as head chef at KAITO made him a natural partner behind Anata’s counter.

What to Expect at the Counter

The menu changes regularly, reflecting the seasons and the chefs’ dedication to Japanese culinary principles. A carefully selected wine and sake list of around 350 references complements the meal. The counter can also be privatised for exclusive events, and a takeaway and catering service is available.

Reservations are accepted up to three months in advance, with a single service per meal to ensure each guest receives full attention. Children are welcome from age fifteen. Anata is open Thursday lunch to Sunday lunch during the off-season, and from Wednesday evening to Sunday evening in season – daily during school holidays.