Alastair Long

Our head chef

Originally from Scotland, Alastair grew up in Manchester and discovered his passion for Japanese cuisine at the age of 18. He trained with Gordon Ramsay in London at his Michelin-starred Japanese restaurant. His international career then led him to Zuma, a global reference for contemporary Japanese cuisine, where he served as executive chef.

Kaiseki-ryori is the quintessential traditional Japanese meal, emphasizing the seasonality of ingredients and the art of presentation. Each dish is a harmony of flavors, textures, and colors, prepared with meticulous attention to detail.

This refined culinary experience delights both the eyes and the palate.

Manabu, meaning "to learn" in Japanese, is the concept of our chef, Alastair Long.

His cuisine blends pure Japanese authenticity with his own creativity. The fish and seafood you will enjoy are among the finest in Europe, delivered to Switzerland exclusively for us. Caught every morning in the cold waters of the North Atlantic, they arrive the same day.

The hand-dived scallops from the Orkney Islands are hand-picked, and all our ingredients, from house-pickled ginger to fresh wasabi, are selected for their exceptional quality. The rice we serve is a 2020 vintage of the highest Japanese quality, and our soy sauce is carefully marinated with two sakes and shiitakes.

Our selection of sakes and wines, perfectly paired with the dishes, is chosen by Switzerland's top sommeliers. We hope you enjoy this sensory journey as much as we enjoyed preparing it for you.