In the sleek and chic restaurant of the luxury hotel The Chedi, at almost 1 500m above sea level, twin brothers Fabio Toffolon and Dominik Sato share the helm in the kitchen. Working with first-rate ingredients, they present an intriguing blend of Japanese cuisine and European influences in the form of a five- or six-course omakase menu or as a complete eight-course culinary journey. The latter includes the two signature dishes – one featuring wonderfully tender langoustine, the other top-quality Ozaki Wagyu A5 – which can be added or swapped into the shorter menu. Alternatively, a vegetarian set menu is available, and you can also order à la carte – diners enjoy maximum freedom of choice. Yoshiko Sato, Dominik's wife, serves as pastry chef and is responsible for the outstanding desserts, pralines and petits fours. The open kitchen is a focal point, particularly from some tables where you can watch the action unfold. The thoroughly professional service ensures diners are impeccably looked after.