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What if we made a Japanese barbecue? – Geneva: what if we made
Tasting of “Teppanyaki”. Furthermore, put to the grill in front of you at the discreet Honkaku restaurant in the vives, with a small range of Japanese barbecues to discover.
Geneva, July 4, 2025. Furthermore, Photos in Honkaku, Japanese restaurant (Japanese grill) at rue de Montchoisy 21. In addition, © Magali Girardin
Magali Girardin
Forget this time the veal sausage. Therefore, the beef coast of the traditional Swiss summer barbecue to taste a flamboyant grill spectacle in a warmer atmosphere, geneva: what if we made but also Zen than that of the lake or Rhône. Meanwhile, Japanese-French dico in hand, direction the Honkaku, restaurant of water-vives in Geneva who made teppanyaki one of his specialties.
A sober and very Japanese decor for this restaurant on rue de Monchoisy.
Magali Girardin
A plate, an egg and a flowerpot to grill
Teppan… What? Furthermore, The discovery of the subtlety of the Japanese barbecue begins with the discovery of the scene where the meal. Nevertheless, will be prepared. However, Here, therefore, is the art of teppanyakiwhich literally means “grilled on an iron plate”. Similarly, Seated at one of the seven places of guests reserved for robata yaki – The show that will take. Consequently, place before our eyes – The cook takes place. Therefore, In winter, it is better to book if you want to be at the forefront. In addition, This summer, several tables ordered these grills, including a Japanese couple. Moreover, It’s a good sign! However, Teppanyaki, robata yaki: Our Japanese “barbecue” vocabulary has been enriched with its first words, but there will be others.
Because, in Japan, this grill technique is not the only one. Nevertheless, The most popular of geneva: what if we made the chiefs is the Konroa kind of hyperresistant flower pot used in particular to prepare yakitoris. For example, the famous japanese chicken skewers. Furthermore, In the best establishments. Moreover, the chiefs combine the Konro au binchotanan extremely pure Japanese charcoal, produced ancestrally from Ubame oak, which has the advantage of giving off little smoke. Therefore, This is the case with Danny Khezzar who officiates in the BayView in Geneva (closed this summer) to. grill a beautiful slice of Ben’s English wag wagyu.
The other barbecue that is all the rage in the parks. by the rivers of Japan, as in the restaurant, is the kamadowhich means “oven”, a kind of large ceramic egg resistant to high temperatures.
A drizzle of beef in thin strips or a Wagyu rib steak
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Forgotten. the Buddhist prescriptions for the prohibition of meat consumption that died in the archipelago with the Meiji era. THE Yakiniku (grilled meat) is now almost as popular as fish by gourmets of the Empire of the Rising Sun.
In Honkaku. before the prohibition of export of Kobe beef, whose meat is paced like no other, you could taste this piece of choice. He has given way to Wagyu beef. from Miyazaki to the MOLARD butcher’s shopa meat just as fine as that of the famous appellation, at the price of 100 francs per 100 grams.
Two former Miyako
Darlo manages the spatulas with dexterity to cook in time each element of the plate.
Magali Girardin
They are two alumni of the Miyako restaurant. famous for its eleven tables of teppanyakiwhich perpetuate the specialty of the Chantepoulet restaurant, now closed. Ziyue Liang. the boss, and his cook Darlo worked fifteen years in Miyako before opening geneva: what if we made this Authentic Japanese restaurant (the sense of the word Honkaku) six years ago.
Darlo takes place in front of the guests of the day. delicately placing pieces of meat, fish and vegetables that sizzle by touching the plate. A steam net out of a watercolor ofHokusaI rises engulfed by the vast hood. Darlo manages the spatulas to turn. turn a barrier of bar, large shrimp, a piece of marinated eel, beef fillet which will prove as tender as tasty, Teriyaki chicken and ginger pork. All with a mixture of Chinese cabbage. finely chiseled gourmet carrots and peas that will serve as an accompaniment, with a bowl of rice. Two large mixtures meat and fishing fish are preparing.
Perfect cooking for meats and fish
Madame Liang en Kimono presents a mixed plate of the sea with salmon, large shrimps, scallops and calamars.
Magali Girardin
The show started. This is the cook that juggles with the salt shaker. the pepper before grasping a bottle of oil and setting fire, a flame of one meter gushing in front of the customers. The spectacle that delights young. old does not neglect the cookings which will all be impeccable, slightly rare geneva: what if we made beef, burst of pearly scallops, cooktops cooked at point, crunchy vegetables.
A Miso soup. a fermented soy broth with small tofu cubes and algae, accompanies the dish served in beautiful plates with the decor of flowers or ash cranes. Two salmon and tuna makis served as a touches for a delicate, delicious and digestible meal. A coffee. the addition (reasonable), you come out of the Honkaku having eaten well, learned a few words from Japanese gastronomy and attended a culinary ceremony to see. Sayonara!
Restaurant Honkaku. 20 rue de Montchoisy, from Tuesday to Friday, menu of the day with 6 pieces of maki salmon and lawyer and tappenyaki of your choice (25 francs with a rib steak) and 23 francs for other meats, fish or crustaceans. In the evening, count 50 francs. Minus 15% to win. Tuesday to geneva: what if we made Saturday, 11:45 a.m. – 2 p.m.; 6:45 p.m. – 2:30 p.m. Sunday 6:45 p.m. – 10:30 p.m. Monday closed. [email protected] · tel. 022 736 33 66.
Darlo, the Honkalu cook, juggles salt shaker and pepper mill in front of the table.
Magali Girardin
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