The Japanese Restaurant

In the sleek and stylish restaurant of luxury hotel The Chedi, at nearly 1 500m above sea level, Fabio Toffolon and his twin brother Dominik Sato are at the helm. Working with first-rate ingredients, they serve up an intriguing blend of Japanese cuisine and classic European influences – combining, for example, a classic beurre blanc with Asian flavours and premium-quality king crab. The highlight is the omakase menu, which has four to six courses. The focal point in the restaurant is the open kitchen – take some time to watch the chefs at work!

What makes it distinct

• Twin chefs leading the kitchen: Fabio Toffolon and Dominik Sato share responsibilities at the pass.
• Fine dining at altitude: a luxury-hotel restaurant nearly 1,500 metres above sea level.
• A two-Michelin-star room with an open kitchen: the kitchen is the focal point and part of the theatre.

Signature Ingredients

• Norway lobster: served premium and precisely cooked, sometimes paired with hollandaise lifted by miso.
• Miso: used to deepen classic sauces without turning the menu into caricature.
• Green asparagus and citrus: clean lift and crunch against rich shellfish.
• Omakase-grade fish and seafood: the backbone of the Japanese-European fusion arc.

A sleek, open-kitchen dining room inside The Chedi Andermatt, close to 1,500m above sea level, serving a five or six-course omakase that blends Japanese technique with classic European cues. The cooking leans on first-rate seafood and careful saucing, with signature add-on dishes available.