The Kameha
Grand Zűrich hotel is not only being talked about for its outstanding design,
it is also creating quite a stir for its cuisine. If your discerning palate
wants to be indulged and spoilt, Yu Nijyo is the place to go.
If I could
have given a Michelin Star to head chef Norman Fischer at Yu Nijyo after the
gastronomic experience I had at his restaurant I would have done.
Yu Nijyo
translates, I am told by the staff, as “hot water to the power of two” which
alludes to the significance of water to the people of Japan.
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| Dramatic yet intimate |
Continuing
the hotel’s theme of paying homage to typical Swiss affiliations, the
restaurant decked out dramatically in black and red, marries Swiss
patterns from Appenzell, a place renowned for its embroidery, with traditional
Japanese themes. The décor is dramatic yet the ambience manages to be intimate
and relaxed. The service is exemplary.
Norman
Fischer is a gifted chef who comes with a great pedigree having worked
at several award-winning gourmet restaurants including La Terrasse, Park Hotel Bremen, where in his first position as chef de
cuisine, he secured a star in the Guide Michelin. It should not be long before
his culinary skills are bagging awards at at Yu Nijyo.
He takes inspiration from Japan and the Far East. Using the
finest ingredients painstakingly prepared, he adds his own innovative twist. To
kick off there was the
chef’s salmon appetizer,
beautifully displayed and the perfect accompaniment to the champagne I
was drinking.
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| Beautifully presented |
For
the starter I plumped for the Yellow Fin Tuna which I instantly devoured. My
taste buds were then put into overdrive with the chef’s amuse-bouche of spicy
tuna and tandori chicken in a creamy mouse. This was already beginning to be a
most memorable meal.
The
waiter suggested I had different wines to complement the flavours of each
course. (Swiss measures are a lot smaller than ours – usually about one
1decilitre.) As I was in Switzerland I wanted to drink Swiss wines as they tend
to be rather good.
A surprising
number was a mix of sauvignon blanc and chardonnay which was magical on the
palate and went exceptionally well with the platter of sushi. This magnificent
melange of tuna, eel, salmon and scallops was not only visually enticing it
also tasted divine.
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| Looks to good to eat |
After the
amount of food that I had consumed I was rather pleased that the main course
was in true Japanese style, simple. The lamb from Hof Schrofen was so tender
and cooked to perfection. Served with a beans and celeriac, the combination of all
the flavours was outstanding.
I washed it
down with a glass of pinot noir from Zurich wine producer Erich Meier. Bursting
with velvety chocolate aromas, this wine oozed class and elegance. Pinot noirs
can be difficult to get right. This man has nailed it.
For dessert.
I plumped for the white chocolate Ivorie with granny smith sorbet which was
tart and exhilarating. What a sensational finale!
By
Daralyn Danns
Getting
there
British Airways currently flies from London City to
Zurich up to four times a day. Each-way hand baggage only fares are available
from £69 (based on a return hand baggage only fare) and are available to book on www.ba.com/londoncity
(In addition BA has services from Heathrow with connections also available from
across the UK and Ireland.)
All British
Airways fares include online check-in 24 hours before departure,
complimentary refreshments and drinks on board and no debit card charges
Customers
have a quick and easy journey through the Docklands airport, with hand baggage
it takes just 15 minutes to get from kerbside to airside
So good to
fly in comfort and style
