The story
The Japanese Restaurant at Gotthardstrasse 4 in Andermatt holds two Michelin stars (2026) for its contemporary Japanese cooking. It sits inside The Chedi Andermatt and serves an omakase menu built around precise, small-format plates.
Dominik Sato and Fabio Toffolon, nicknamed "The Twins", run the kitchen. Gault&Millau gave the restaurant 18 points in 2026 and singled out the vinaigrettes, with ají amarillo as something close to a house signature. Sato's wife Yoshiko completes the team, and the three argue things out until a dish is right.
The omakase opens with four small plates. They include a dashi with enoki and sansho pepper, a razor clam with hijiki and shiso, and a char tartelette with cucumber and a late-arriving hit of wasabi. The fourth is a chawanmushi made in Parmesan water and finished with N25 caviar. South African langoustine cooked over Binchotan charcoal with miso and pumpkin can be added, as can Ozaki Wagyu A5.
Maigre, a fish prized in Brittany and Japan, arrives warm with a kujo negi vinaigrette. Another course pairs sweetbreads with carabinero over Koshihikari rice from Fukui, and the main is Vendée pigeon with umeboshi and sansho. Yoshiko Sato handles dessert, setting 70 percent chocolate against exotic fruit with yuzu and ginger pearls. A sake pairing runs alongside a tea pairing, and the guide's inspectors ordered the Jasmin Pearls & Brume de Yuzu twice.
Recognition
Ambience
Details
History
Excellent cooking
Ras Al Khaimah, Doha, Shanghai, Oman: Executive Chef André Kaiser is a well-traveled man, experienced in sprawling hotels with large kitchen brigades. He now calls the shots at The Chedi Andermatt. His particular forte is the hotel’s second dining venue, The Restaurant. He has adopted the concept from his predecessors. Every ingredient is available in either an Asian or a Swiss-European version. It’s fun for the guest, stress for the guys (and the few women) in the four kitchens, driven by the chef via walkie-talkie. Dim sums are also back on the menu, preferably in classic, not overly complicated variations. We happily surfed between Europe and Asia, starting with Lostallo salmon. It was cured in sake and served with a pleasantly measured horseradish sauce. Our sommelier’s decision to pair it with a Swiss sake (Kyōdai Junmai, Yamasake, Knonau AG) was highly attentive. The mushroom consommé with a quark dumpling was impeccable, and the pappardelle that followed was the evening's eye-catcher: huge sheets of pasta concealed braised chunks of Andermatter Wagyu. The heavy cheese sauce paired with it was hardly the best choice for summer, but flawless in flavor. We quite liked the Alpine trout with barley, zucchini, and a few grains of Oona caviar in a beurre blanc. That cannot be said of the first course: an overdose of sprouts wrapped in duck ham, accompanied by miso, passion fruit, mango, and berries. Only the pan-fried foie gras on top was truly good. Excellent wine pairing (Syrah from "Rookie of the Year" Alex Stauffer from Ollon VS!), very friendly and competent service. Starting capital for the new chef: 14 points.
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