New seasonal dessert: sweet potato gyoza with yuzu jam
Our wonderful Nanami - new addition to our kitchen and by training a pâtissière - has made a new seasonal dessert that we always keep on the menu under the name "The whim of the chefs".
Starting today, we have a small, crispy gyoza-style pastry bag filled with sweet potato, handmade of course, and topped with a small dollop of (also homemade!) yuzu jam... wow!
Cook with passion wanted! Are you an accomplished cook with a great passion for what you do with
Once again this year we are hosting a Kaiseki event led by Riichiro Matsui - here you will find all the information about the menu, how to book and after the event also photos of the food & feedback from the guests.
On September 5, there will be another unique opportunity for lovers of good Japanese cuisine: Chef Riichiro Matsui will once again create a
Omotenashi refers to the traditional Japanese understanding of hospitality. The entire effort of the host is directed towards making the guest feel comfortable. And the guest respects the efforts of the host: despite a clear division of roles, the relationship between the two is basically one of equality and mutual respect. It is a matter of consciously turning to the other and getting involved with him or her. If the guest feels good because of this, then that is Omotenashi.
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