La Table d'Aki - Tisch resevieren

We just passed and looked inside with curiosity. He seemed. a room, not a restaurant. We entered and booked for Saturday night. I just felt it was a good restaurant! And actually, the restaurant is. The "private dining room" of the Aki chief! It was 11 guests, and he prepared the most delicious, light and original dishes that we could taste. only fish, 4 dishes and a dessert. No large portions but we left very satisfied. We left feeling. spoiled! it's a fixed menu, so you can't order what you want, you just get what he prepared for that night. Besides, matcha tea was very good. Okay, that was 80 euros per person, but what would you expect to pay for these incredible dishes? I really recommen...

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since my previous review in 2015, I have returned several times to the table of aki. always a single menu only of fish according to the inspiration of the day and I never had the same thing! for my last passage, from Saint-Pierre, langoustines in gaspacho, cod on eggplant fondue, from turbot to meat juice. never disappointed, aki is an exceptional and friendly chef, an artist. There is in his art a very successful research that combines the authenticity and quality of the product, subtle but frank and assertive flavors, it tastes, it is immediately good, simple and clean, the cooking is of a breathtaking precision. In short, excellent, perfect!

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I booked a month in advance because I read good things about this restaurant. the Japanese chief aki worked for years at ambroisia and also went to italia at santini's. promises/premises have been largely exceeded. One of the two best fish dishes I've ever tried. From the moment you enter, the culinary experience is a real poetry. The chef is alone and the kitchen is open. very few seats, a very small room. a very well-trained and kind server. a pre-established and perfectly executed map: fish, as you have never eaten it. a very short, demanding but exceptional wine map: a severe memorable. really exceptional.

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French cuisine up to the end, with a hint of japon, the chef akihito offers a stellar meal at the table, which can only accommodate 12 people, led by a husband and wife team, nothing is worth this phenomenon of "mamans and pops" which fades in europe. The meal here is extraordinary, both in terms of presentation and taste. The turbot was spectacular and the orange zest was the perfect dessert to finish the meal. deserves a much higher rating by the michelin guide than its 1 star Reserviere jetzt einen Tisch

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preserved intimacy in this minimalist Japanese gastronomy restaurant. 16 covers maximum. a unique menu in 5 services on an exclusive basis of fish depending on the market. A delight for taste buds. The chief does everything, and he does it wonderfully. I keep this address invaluably.

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I am an Italian chef who works in Geneva ... I booked a table for two people .... and since dessert entries it was impeccable! I congratulate myself with Akhiro for the plates! Wow, happy being home to eat! Bravo! Francesco Masi.

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The menu is only fish, the most perfectly cooked fish you can imagine. The hot gaspacho with langoustins was exquisite and each small dish melted in the mouth wonderfully. but not cheap.

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Simple restaurant with only 16 seats and an open kitchen. Fish and vegetable dishes. FANTASTIC EXPERIENCE! Thank you, Akihiro. Reserviere jetzt einen Tisch

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an extraordinary decline, everything is perfect, the cooking of the fish is ultra precise and the agreements without fault.

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creative original blend of extraordinary tastes. cooking reaching perfection. a first for us but certainly not one last!!

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