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 outstanding ingredients, the pair skilfully combine Japanese and Western influences to craft harmonious dishes. Creations such as "Vaud lamb, king oyster mushroom, Kujo negi" and "saba kombujime" demonstrate how effortlessly the two culinary traditions come together. An omakase menu is served in a five- or six-course version, or as the eight-course "full experience". The latter includes the two signature dishes (one featuring Dublin Bay prawn, the other Ozaki A5 Wagyu), which can also be added on or swapped into the shorter menu. A vegetarian version is available too. You can also order à la carte. Yoshiko Sato, Dominik Sato's wife, is the pastry chef and creates the outstanding desserts, chocolates and petits fours. From the counter seats, you can watch the chefs plating some of the dishes. The thoroughly professional service leaves diners wanting for nothing.