Manabu is the exploration of traditional Omakase and Kaiseki cuisine artisanally created in an intimate space. Our food is based on the simple concept of respect for the core ingredient, engaging all five senses while bringing stimulating flavours from the best sommeliers and bartenders in Europe.
Our unique space also serves as an exhibition centre for local and international artists to showcase their work, giving our guests an extra element whilst enjoying our cuisine.
A native of Manchester, it was by pure coincidence that Manabu Founder and Chef Patron Alastair
Long found himself living, breathing, and dreaming of Japanese Gastronomy.
In 2008 while studying academically at the University of Manchester, he landed a part-time job at a traditional, family-run sushi bar. Little did he know at the time that this was the beginning of a love affair with a style and mindset of cuisine which would change his life forever.
Leaving his studies to pursue his dream, Alastair found himself on a fascinating journey to work for and learn from some of the most renowned chefs and Michelin Starred institutions in the industry, including Benjamin Orpwood – Executive Chef Gordon Ramsay, Zuma, Issho, PedroMiranda – Sake No Hanna, Des, Macdonald Restaurants, Benoit Carcenat – Hôtel de Ville de Crissier, Hotel and Restaurant Valrose (Meilleur Ouvrier de France).
Alastair arrived in Switzerland in 2018 after extensive European experience working both as a Consultant and Executive Chef to join the prestigious Glion Institute of Higher Education, applying his knowledge to a newly created teaching role covering all aspects of Modern Japanese Gastronomy.
His intention, and the inspiration behind Manabu (translated as ‘to learn’), is to showcase how the Japanese approach to gastronomy can be applied to the beautiful produce which surrounds us in Europe. But most importantly, he aims to implement a creative environment where the professionals and our guests can learn from one another alike.
Is there such a thing as perfection, and if there is, how will we know when we’ve arrived?
Sous-Chef Jackson was born and raised in Houston, Texas, being fascinated by international cuisine from a young age. Despite his young age, Jackson has amassed extensive industry experience, having worked in many fine-dining establishments striving for Michelin-level status, as well as getting his Culinary Diploma from the Culinary Arts Academy of Switzerland at just the age of 20.
He met Alastair through an externship opportunity provided by his school, and their chemistry in the
kitchen was unmatched. Alastair instantly saw his potential to grow on our team and offered him an invitation- which Jackson gladly accepted
Born on Réunion Island, Réza achieved the title of ‘Best Sommelier in Switzerland’ in 2016. His professional experience has evolved in, amongst others, iconic institutions such as the 3 Michelin-Starred Hôtel de Ville de Crissier and the Four Seasons in Geneva.
Recently, Réza opened the Royal Savoy, Lausanne, having his Wine List named the best in Switzerland after 6 months. Prior, he worked as an Instructor and the Sommelier at the prestigious hotel management school of Glion, opening the restaurant Le Bellevue with several MOFs (Meilleur Ouvrier de France).
In 2021, Réza reached the semi-final of the ‘Best Sommelier in Europe and Africa’, held in Cyprus, and is currently representing Switzerland on the global stage competing for the title of ‘Best Sommelier in the World’. Professionally, Réza works for Pamisa, a trader company specializing in Spanish, Italian, and local Swiss wines.
Manabu has been fortunate to be able to have Réza create and evolve its wine and sake offerings,
contributing his invaluable experience to our concept.
One of Switzerland’s most celebrated and respected bartenders, native Parisian David has worked globally in Australia, Canada, The United Kingdom, and across many European nations. His travels have inspired him to create cocktails that tell a story.
His professional experience has seen him as the opening bar manager and creative cocktail force at many craft cocktail institutions and hotspots – creating recipes for bars such as W Hotels in both Spain and Switzerland, Nacarat Bar and Cloakroom in Montréal , The Corinthia Hotel in London, Pony Dining in Brisbane, and most recently at the world-renowned hotel management school Glion. His many accolades include many cocktail competitions including being a finalist for ‘Disarronno’, the ‘Best Belgian Bartender’ and ‘Diego’s World Class Global Finals’.
His favorite cocktail?
A good old-fashioned, it’s a classic cocktail that also appeals to the contemporary palate.
You can use all different kinds of spirits.