A small izakaya for sharing — Sanuki udon, sake by the carafe, and a Raclette Inari you've never tasted anywhere else.
In Japan, an izakaya is a place to stay. To share plates. Share rounds. Share stories. We took that idea and let it meet the kitchen we cook in — here, in Switzerland.
Raclette finds its way into inari. Sanuki udon shares the counter with sake from Niigata. It isn't fusion for the sake of it — it's a small kitchen, run by one chef, doing the kind of cooking that feels honest.
No white tablecloths. No tasting menu theatre. Just a long counter, a list of sake worth talking about, and the best vibes in 8004.
The dishes that tell the whole story in a single bite. Order them all — or pick the one that pulls you.
Shokudo is run by a chef who trained in Tokyo and Kagawa, then made his life in Zürich. Every plate that leaves the kitchen leaves his hands. Every sake on the list was tasted twice before it earned its spot.
A small kitchen means small numbers — twenty-four seats, one service at a time. Reserve ahead. Stay late.
Specials, single-night sake pours, and the dishes that didn't make it onto the menu yet — all on Instagram.
Photos pulled from the live @shokudo.ch feed.
Twenty-four seats. One service at a time. Reserve below — confirmation in under a minute.
Parties of 7+ — please WhatsApp the chef directly at +41 76 306 00 53.
Demo reservation flow. No actual booking is made.
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 12:00–13:30 · 18:00–22:00 |
| Thursday | 12:00–13:30 · 18:00–22:00 |
| Friday | 18:00–22:00 |
| Saturday | 12:00–14:00 · 17:30–22:00 |
| Sunday | 12:00–14:30 · 17:30–21:00 |