Nagomi

The story

Nagomi Geneva: Intimate Japanese Dining by Chef Masahiko Numabukuro

The Counter and the Craft

Nagomi Geneva brings refined Japanese cooking to the Les Pâquis district. Father Masahiko Numabukuro works behind a narrow wooden counter where guests watch every cut of nigiri and slice of sashimi. This quiet dedication to precision secured a fourteen point rating from Gault&Millau for 2026. Son Kenta manages the adjacent frying station, preparing tempura à la minute in a space that comfortably holds twelve diners.

Signature Dishes and Ingredients

Tuna dressed in rich miso sauce often starts the meal alongside delicate wakame and cucumber salads, highlighting how this Japanese cuisine prioritizes ingredient quality. The kitchen layers flavors through simple grilling techniques, such as salt roasted capelans or sake marinated black cod. Guests frequently order the grilled eel prepared in the traditional kabayaki style, served over steamed rice with a hot dashi broth. Every plate relies on fresh seafood sourced daily and finished without unnecessary embellishment.

Finishing Notes and Pairings

The dining room stays deliberately compact, allowing conversation to flow easily between courses. A light matcha gelato or a warm red bean pancake provides a gentle conclusion to the service. Black sesame pudding offers a subtle nutty finish that balances the richer grilled preparations. Visitors typically pair their meals with crisp sake selections available by the glass.