Exclusive evening with Koshi no Kanbai
Our regular guests know: we have a long-standing tradition of special culinary events around Japanese cuisine, each of which is unique: our kitchen team develops very special, creative dishes that are dedicated to the respective Whisky, Sake or gin are coordinated.
Now, at the end of June 2025, there is an opportunity to combine our Kaiseki Events and a sake tasting promises to be a special evening for customers:
The legendary brewery in Japan Koshi no Kanbai will be joining us at Restaurant sansaro on Wednesday, June 25, and Thursday, June 26, to explain her sake—and kaiseki chef Masakazu Mikuriya will be coming from Japan to create a fine menu.
Mini Kaiseki Menu
We will taste the five most important sakes from the legendary Koshi no Kanbai brewery, accompanied by a fine seven-course menu prepared by chef Masakazu Mikuriya. Hidehiro Ikeda from Japan will provide a brief explanation of the sakes in English.
Shukõ - Summer appetizers to accompany sake
Typically Japanese – there is actually a course name that means „small bites to accompany sake.“ After all, the Kaiseki cuisine also originated from the banquets of the Buke, the feudal warrior class in Japan, so enjoyment is a must:
- Squid and okra in plum sauce
- Octopus and wakame in vinegar marinade
- Salmon roe with grated radish
- Steamed duck breast
- Seaweed tempura with crab meat
Wanmono - Bowl dish
A chawanmushi with sea urchin. This is a cold, cooked Japanese egg custard, so it's not sweet, and due to its consistency and position on the menu, this course is served without sake.
Shiizakana - Meat dish
In traditional kaiseki cuisine, a „shiizakana“ is a hearty dish containing meat, often a hot stew in winter. Here, in summer, it is a refreshing tataki, made from Japanese Wagyū beef, of course. Something very special indeed. We serve this tataki on a sauce of orange and vinegar, with fresh spring onions and shiso leaves.
Yakimono - Grilled dish
Next up is a yakimono, a grilled dish. Black cod tamamiso dengaku, grilled shishito peppers, and baby corn, the black cod grilled in a slightly sweet saikyo miso paste. We serve this with Koshi no Kanbai Muku, an absolute top-premium sake whose profile gently complements the full-bodied black cod.
Agemono - Tempura
For several years now, our tempura has been considered the benchmark in Japan by Michelin-starred connoisseurs of Munich's gastronomy. Here comes a summery eggplant and eel sandwich.
Sushi - Temari Sushi
Four different types of temari sushi:
Toro Taku crispy rice
Avocado with truffle flavor
Tuna
salmon
Kanmi - Dessert
Soufflé cheesecake and Japanese sake affogato
How was it? - Feedback about food and event
In recent years, all of our events were often fully booked within a few hours of opening for reservations—so we were somewhat surprised that this time, only small groups of about 10 people showed up on both days.
Perhaps it was still difficult for many guests to appreciate the significance and value of one of Japan's most legendary breweries coming to our restaurant for a special sake tasting?
We were all the more delighted that the feedback from visitors was enthusiastic. „You've outdone yourselves again!“ said one lady who had already attended several Kaiseki Events had participated.
On the first evening, even the Japanese Consul General Bessho himself was in attendance, which was a great and special honor for the entire team and also for the Koshi no Kanbai brewery.
Due to the positive response, we will continue to offer this menu for a few more days—come by now and try our Mini Kaiseki Menu Summer 2025 in a slightly modified form!
