A Taste of Spring at Izumi: Rooftop Reopening, Hanami Menu and New Culinary Rituals at Four Seasons Hotel des Bergues Geneva

As spring unfolds over Lake Geneva, Izumi at Four Seasons Hotel des Bergues reopens its panoramic rooftop terrace on April 1, 2026, welcoming the season with an atmosphere that blends alpine luminosity, lakeside serenity and the signature Nikkei refinement that has made the restaurant a Geneva favourite.

At the helm of Izumi, Chef Toshikazu Kato has emerged as one of Europe’s most compelling Nikkei voices. Since 2022, he has shaped a culinary style grounded in Japanese precision and respect for ingredients, lifted by South American accents and a thoughtful creativity. On Izumi’s panoramic terrace, he transforms spring into a tribute to seasonality, crafting dishes were nature’s rhythm and gastronomic artistry meet in perfect harmony.

Hanami Menu - April 1–30, 2026

Chef Kato weaves the subtle poetry of cherry blossom into a dedicated Hanami Menu crafted as an ode to the fleeting beauty of sakura. The menu opens with a trio of raw preparations—Sea Bream Tartare, Salmon Tataki and Yellowtail Usuzukuri—each showcasing pristine freshness and delicate, almost whisper-like aromas. This sense of refinement continues in the Sakura Nigiri, where seabream is delicately paired with sakura flower and dehydrated cherry blossom to create a composition as fragrant as it is ephemeral.

A more textured interplay follows with Crispy Lotus Shrimp, uniting lotus root, shrimp and sour cream wasabi. The season’s expressive crescendo arrives in the Roasted Sakura Sea Bream, accompanied by a crisp sakura leaf, a bright shiso-tomato salsa and a luxurious yuzu-truffle sauce—an elegant meeting of Japanese nuance and Nikkei vibrancy. The comforting Sakura Kamameshi offers roasted salmon, ikura, sesame and shiso in a warm, fragrant bowl that evokes the gentle familiarity of springtime traditions.

To accompany the menu, a “Nihon No Uisukī” cocktail program explores the depth and subtlety of Japanese whisky, while a bespoke sakura-infused sake—created exclusively for Hanami at Izumi—serves as a final tribute to these contemplative weeks of celebration.

Business Lunch

Updated every two weeks, Izumi’s Business Lunch menu offers Geneva’s business community a rhythmic and ever‑evolving discovery of contemporary Nikkei cuisine, dynamic, focused and reflective of Chef Kato’s evolving inspirations. Among the new creations, the Wagyu Bao Burger stands as a playful yet polished nod to comfort food, a dish that captures Chef Kato’s talent for marrying indulgence with refinement, and familiarity with culinary craft.

Kampai Moments - May 1 – September 15, 2026

Beginning May 1, Izumi deepens its connection to the rhythm of the day by adopting continuous service, welcoming guests from lunch through dinner and into the golden hours of the afternoon. The terrace becomes a fluid space where time stretches gently, perfect for spontaneous bites, contemplative cocktails or convivial “Kampai” moments with views over the water. From May 15 to September 15, a seasonal DJ adds a subtle soundtrack to the experience, enhancing the sense of effortless escapism. Throughout the summer, the restaurant opens from 12:00 noon to 10:00 pm Monday to Saturday, and 12:30 to 10:00 PM on Sundays, encouraging guests to linger as the light shifts across the mountains.

Dassai Sake Dinner - May 21, 2026

For one night only, the precision of one of Japan’s most celebrated sake houses is paired with Izumi’s emblematic dishes, creating a harmony between rice, koji and Nikkei craftsmanship that promises to transport guests to the very heart of Japanese culinary artistry. This intimate evening deepens Izumi’s ongoing dialogue between tradition and innovation, transforming the restaurant into a sanctuary of flavour, technique and cultural reverence.