Izumi

The story

Izumi: Nikkei Japanese Rooftop Dining in Geneva | Four Seasons

Izumi

Atop the Four Seasons Hotel des Bergues in Geneva, Izumi offers an inventive take on Japanese-fusion Nikkei cuisine. The restaurant operates across two distinct settings: a trendy rooftop terrace open during summer, with superb views of the city and Lake Geneva, and a cosy library-style interior for the colder months.

Executive Chef Toshikazu Kato leads the kitchen. Growing up in the Kantō region of Honshu near Tokyo, Kato was inspired to cook by his uncle, who ran an izakaya. Today, he fashions Nikkei cuisine at Izumi, sourcing as many local ingredients as possible and taking a farm-to-table, sustainable approach to every part of the menu. “We’re staying ahead of the trends and always striving to exceed guest expectations,” he says.

The menu is built around signature dishes that balance Japanese precision with bold, expressive flavours. Standouts include Lobster Tacos, Wagyu, Sea Urchin and Caviar Nigiri, and Wagyu Tataki with Yuzu Truffle Ponzu Sauce. Seafood features prominently: Spiny Lobster Thermidor, Izumi Style, Roasted Scampi with “Ume” Salsa Sauce, and Roasted Turbot with Jalapeño Sauce and Coriander. The drink program is equally considered, with a notable sake list and creative cocktails such as the Wasabi Martini.

For a deeper experience, the Prestige Menu highlights the finest ingredients — caviar, truffle, wagyu, and premium seafood — presented in a refined sequence of dishes. A business lunch menu is available on weekdays, and during summer, the Kampai terrace serves food and drinks from afternoon until early evening.

Izumi’s inventive Japanese contemporary cuisine has earned it a Michelin recommendation, underscoring its place among Geneva’s most distinctive dining destinations.