The Art of Japanese Dining

At ALBA, our love of the sea takes us a little further east. Our Japanese menu brings together the precision, restraint and seasonality of Japanese cuisine with ALBA’s signature spirit of indulgence and hospitality.

At the heart of the experience is our intimate omakase counter, where the menu is guided by the day’s finest catch and the chef’s instinct. The concept is created by Creative Chef Dmytro Pak, who has spent the past years crafting his approach to Japanese dining at UNI Paris. Each evening, the experience behind the counter is led by our Japanese Head Chef Takuya Kaneko, who brings 20 years of experience, including eight years at Zuma. Raw courses are served directly across the counter, in full view of their preparation,  a deliberately theatrical yet unhurried format. Nothing is fixed in advance, everything is considered.
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Alongside the Omakase, our Japanese à la carte menu is available daily: from pristine sashimi and hand-cut nigiri to seasonal specialities. The philosophy is simple: find the best thing the sea gives you, and do as little to it as possible. There is a natural connection between ALBA’s Amalfi spirit and Japanese dining. Two coastlines, two traditions, one shared respect for the sea. Where Italy has its crudo, Japan has its sashimi, where Amalfi turns to citrus, Japan reaches for ponzu. Two languages, the same instinct.