Kaito, the first Japanese restaurant on the ski area, presents a delicate and creative cuisine that takes its inspiration from Asia. Classics of Japanese culinary art blend harmoniously with other aromatics of Asia and the savours of Alpine products.

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Each dish will be a symphony of savours and colours, such as the Tartare de Thon (Tuna) spiced and on a bed of potato Rösti, young lettuce shoots and balsamic, the whole Sea Bass, grilled on the bone, Nuoc Mam or olive oil and Alpine herb sauce, or the spit-roasted Farm Chicken, with Chilli Shiso or Vin Jaune sauce (yellow wine from the Jura). The restaurant proposes a selection of Sakes, served hot, warm or chilled, as well as a very Japanese selection of teas. Pierre-Yves Rochon has designed a chic-oriental decor for the restaurant with seating for 60 covers both indoors and out.
Open 7/7

Opening periods

Closed temporarily.


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