Hakuba

The traditional Edo-mae style of sushi leaves little space for invention, yet chef Takuya Watanabe pushes its boundaries with touches of brilliance—such as his tamagoyaki layered with frozen, paper-thin anchovies that melt into the warm omelette. At Hakuba, his vision is amplified in collaboration with chefs Arnaud Donckele and Maxime Frédéric, with Emmanuel Cadieu curating exceptional sake and wine pairings. The omakase menus honour Japanese tradition and precision while integrating French produce, particularly carefully sourced fish. The result is a refined encounter between two culinary cultures, shaped by a team at the very highest level.