Chef Yusuke Sasaki has opened Mikuriya, an intimate omakase restaurant, on the fourth floor of Zürich’s five-star Dolder Grand. The name Mikuriya can be translated as “a kitchen that prepares food for special guests.” Here, Sasaki highlights seasonal produce — from king crab and scallops to Wagyu beef — to present a contemporary take on kappo-style sushi. Guests are seated at the counter where dishes are prepared and served directly in front of them; the dining room accommodates just eight guests per seating for a focused, personal experience.
© The Dolder Grand
“Dinner at Mikuriya is an evening-long event,” Sasaki explains. The chef’s 18-course meal is built around the principle of omakase — a Japanese dining tradition rooted in trust. Omakase derives from the verb makaseru, meaning “to entrust,” and reflects a dining style where the guest allows the chef to select and sequence the courses. At Mikuriya, that trust becomes a curated culinary journey that highlights seasonality, technique and the subtlety of each ingredient.
Mikuriya operates Tuesday through Saturday from 7 p.m., with dinner priced at CHF 300 per person, excluding beverages. During the service, Sasaki engages with guests as he prepares each course, offering an informative and interactive atmosphere. To complement the tasting menu, diners may choose from a selection of sakes, shochu and Japanese beers, carefully paired to accentuate the food.
© The Dolder Grand
“Sake’s lower acidity and rich umami profile make it an ideal match for this delicate style of Japanese cuisine,” says Lisa Bader, head sommelier at the Dolder Grand. “Rice wine enhances and elevates the natural flavors of the ingredients, especially in sushi, where restraint and subtle seasoning allow the true character of each component to shine.”