Our ever-changing seasonal menu "Journey to Japan" is entering its first fall - with either 5 or 7 courses. This time the menu follows a more classic Japanese structure.
秋麗 Shūrei
Magnificent autumn season
Our wonderful journey to Japan takes us to the colorful autumn forests of the island nation, to cattle pastures, orchards, lakes teeming with fish, and the coastline—everywhere we find the ingredients for our exquisite autumn menu...
秋 means „autumn,“, 麗 means „beautiful“ or „magnificent.“ Pronounced „Shūrei,“ it can be translated as „magnificent autumn“ and evokes the pleasant beauty of a sunny, clear autumn day. The term also describes the special atmosphere of a warm autumn day, when the air is fresh and the colors of nature are particularly vivid.
After our Summer menu was received with such enthusiasm that we are responding to popular demand by adding two more courses this fall.
And as always, upon request, there is a Sake-Accompaniment by our sake sommelier, which you should definitely try.
Three types of appetizers
A small trilogy from Scallops fried in herb panko, king oyster mushrooms, persimmons with tofu, and roasted pumpkin seeds.
Also available individually for à la carte orders for 25 euros.
Our Sake-Recommendation in the optional beverage accompaniment:
Shinsen Umakuchi / Junmai Ginjō / polished to 60 % / 16 % Vol. / 4 cl
* Sashimi お造り
If you choose the 7-speed version, you have a small Sashimi, e.g. from Toro or Madai, according to the catch of the day principle, i.e. depending on what the chef finds best and recommends on that day.
Don't forget to order fresh wasabi when it's served!
Hoyo Kura no Hana / Junmai Daiginjō / polished to 45 % / 15 % vol. / 4 cl
Tempura Lotus root tempura and seasonal tempura
Tempura with butter squash, fig, lotus root sandwich, and shrimp. Served with homemade Yuzu-Salt.
The sake accompaniment is included in the drinks list:
Fukucho Seafood Genshu / Junmai / polished to 70 % / 13 % vol. / 4 cl
Bo-Sushi 鯖の棒寿司
Bo-Sushi originally comes from Kyoto.: a type of sushi popular in Japan in the fall, here with mackerel, shiso, pumpkin, and chives
If you wish, you can also order a small salmon oyakodon, which is also very typical for fall.
In the sake accompaniment:
Tengumai – Yamahai Junmai / polished to 60% / 16% alcohol by volume / 4 cl
* Chawanmushi 茶碗蒸し
Additional gear in the 7-speed version: a warm jJapanese egg pudding with dashi, shiitake mushrooms fried in porcini oil — available individually for €9.
Chawanmushi is a typical Japanese dish that some customers have traveled far to enjoy at our restaurant.
First, we prepare in a Our dashi is a complex process. which is not artificially made with powder at Restaurant sansaro. The dashi is mixed with fresh eggs from local farms, strained, and steamed. We then add porcini mushrooms, which we chop up and briefly sauté in homemade mushroom oil. And in the end, we are delighted that we can inspire our customers with this Japanese specialty.
No drinks to accompany the chawanmushi.
Wagyū and Eggplant Dengaku
Japanese Wagyū roast beef, Nasu Dengaku (eggplant) and miso cream — small individual portion for $55
Katsuyama – En / Tokubetsu Junmai / polished to 55 % / 15 % Vol. / 4 cl
Dessert
Pear compote / Crumble with salt and black tea / Vanilla ice cream / Black tea — 11
Drink recommendation:
Yakushima — Japanese black tea
5 courses per person $100 — Accompanying beverages $38
* 7 courses per person $120 — Accompanying beverages $43
Book now at sansaro
So far, most guests have chosen the 7-course option, and connoisseurs have actually ordered the oyakodon as well. This surprises us, and the feedback from our guests makes us very happy.
To allow the kitchen to prepare and reserve your menu, it is best to select the corresponding „Journey to Japan“ experience when making your reservation. You can also mix à la carte and menu items, although this poses a challenge for the service staff.
Book online now Your table - we look forward to your visit!
