When Megu first opened, it was an exciting novelty in Gstaad, and getting a table was difficult because everyone wanted to experience it. Over time, the challenge became transforming that initial excitement into a solid foundation. Now, after 12 years, I believe we’ve succeeded in establishing ourselves as a reliable fixture, appreciated for more than just the novelty we once were.

Sourcing rare and high-quality sake can be a challenge, especially from small producers with limited imports. Building a network of fellow enthusiasts has helped. We exchange discoveries, recommend suppliers, and even place collective orders to get access to those hard-to-find bottles. This collaboration broadens our selection and helps us maintain a unique and distinguished sake list.

In Japan, many traditional brewers are hesitant to allow visitors during brewing times. However, during my last trip, I was fortunate to experience the craftsmanship of these artisans firsthand. More than learning about sake production, I realised that sake is a wonderful way to understand Japanese cuisine and even global cuisine. It acts as a perfect palate cleanser, allowing flavours to stand out, which has influenced our sake choices at Megu. Each sake we offer brings its own nuances, and we aim to make our selection adaptable to every palate.

The Japanese Whisky Bar is an exciting addition to Megu! It introduces a diverse range of top-quality whiskies that complement our menu and elevate the overall dining experience, making each visit even more memorable for our guests.

After 12 years, we are proud to have earned 16 points in the Gault&Millau guide. The challenge now is to continue evolving while staying true to our concept. We’ll keep seeking high-quality products and refreshing our offerings, always aiming to deliver an authentic Japanese dining experience.