The Japanese at The Chedi Andermatt Review — Fine Dining with a Cultural Fusion

The Japanese at The Chedi Andermatt epresents a very high level of modern fine dining, where Japanese culinary tradition meets refined European technique. The kitchen is led by chefs often referred to as “the Twins,” whose work has earned the restaurant two Michelin stars, making it one of the most recognized culinary destinations in Switzerland.The menu clearly reflects this level. Luxury ingredients such as Beluga caviar appear alongside carefully composed dishes that combine Japanese inspiration with precise fine-dining methods. Everything is presented with elegance and strong technical control.One dish that stood out to me personally was pigeon. Historically, pigeon has been used in French and Italian haute cuisine for centuries and is considered a classic fine-dining ingredient. Here it appears in a modern interpretation.For me, however, it was also a slightly unusual emotional experience. Growing up, you are used to eating chicken, pork, or beef — those foods feel normal from childhood. But pigeon felt different. I joked to myself that it almost felt like eating something from the cartoon Bambi — something cute that you are not used to thinking of as food. Of course, that is only a personal feeling and not a criticism of the dish itself, which was prepared with clear technical skill.The restaurant has two relatively intimate dining rooms, which creates a comfortable atmosphere. You can still hear soft music in the background, but it’s easy to communicate with the staff. The service was very attentive, and the team shared interesting explanations about many of the dishes.I also tried sake, which I imagined would be very strong. Instead, what I was offered was smooth, balanced, and extremely tasty — a small surprise that impressed me.Overall, the experience feels polished and memorable — elegant cuisine, luxurious ingredients, and thoughtful service.For two people the dinner cost around 900 Swiss francs, which is clearly expensive, but it reflects the level of the restaurant and the experience it offers.

‍