Two Michelin stars converge at SACHI for a singular omakase
On 25 November, Kazuyuki Tanaka of two Michelin starred Racine in Reims joins Chef Mitsu at the counter for a four hands omakase, marrying two distinct visions of Japanese cuisine.
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The counter at SACHI glows amber under carefully angled light as two chefs work in practiced silence, their hands moving with the precision of surgeons and the grace of dancers. On 25 November, this intimate theatre welcomes Kazuyuki Tanaka, chef patron of two Michelin starred Racine in Reims, to collaborate with Chef Mitsu in a four hands omakase that will unfold across lunch and dinner service.
The encounter promises something rare: not a guest chef taking temporary command, but a genuine dialogue between two approaches to Japanese cuisine. Tanaka’s Racine earned its stars through a rigorous interpretation of kaiseki traditions filtered through French technique and European ingredients, a sensibility quite distinct from the Japanese omakase vernacular. At SACHI, seated at the hinoki wood counter with its view of the kitchen’s careful choreography, guests will experience how each chef articulates his own language while honouring the other’s. A piece of fish, a brushstroke of sauce, a whisper of umami will reveal the hand that shaped it.
The collaboration is brief and singular. Both lunch and dinner on 25 November are the only occasions to witness this specific alchemy, a meeting between two kitchens that rarely occur and cannot be replicated. Bookings are essential.
Imagery courtesy of Mandarin Oriental Geneva (@mo_geneva).
