About Us
Evil Sushi opened its doors in 2018 with a simple mission: bring serious omakase to a neighbourhood that deserved it. Head chef Kenji Mori trained in Osaka for twelve years before returning to build something honest. No fusion gimmicks, no tasting menus that drag on for six hours. Just careful sourcing, quiet technique, and fish that arrived this morning.
We seat twenty-two. The room is small by design. The fish is never frozen. Reservations are strongly recommended on weekends.
Our suppliers include Tsukiji-trained distributors operating out of the Tsukiji market network, with seasonal supplementary sourcing from specialist distributors across the Lake Geneva region.