Fukiyose-Bentō
Mini Kaiseki Menu Summer 2025
A small kaiseki menu in summer A few days ago, we held a small, very fine sake tasting event, where our kitchen once again delighted even our most experienced regular guests. After receiving such wonderful feedback on the menu, we are seizing the opportunity to offer it to all our other guests at the end of June 2025 / beginning of July […]
Koshi no Kanbai × sansaro
Exclusive evening with Koshi no Kanbai Our regular guests know that we have a long-standing tradition of hosting special culinary events centered around Japanese cuisine, each of which is unique: our kitchen team develops very special, creative dishes that are specifically tailored to the respective whiskey, sake, or gin. Our culinary events are always […]
Koshi no Kanbai
There is a wide variety of breweries and types of Japanese sake. Here we report on a brewery that produces extremely exclusive sake and particularly represents the Japanese ideal of fine, balanced sake: the legendary „Koshi no Kanbai“ brand from the Ishimoto brewery in Niigata. Koshi no Kanbai – The winter plum from Niigata Koshi no […]
Muku
The Koshi no Kanbai brewery is known for its particularly successful sake in the typical Niigat style. Muku is an entry-level sake into the world of Koshi no Kanbai, simply because it almost always goes well with food and is not that expensive. Muku — A pure, elegant Junmai Daiginjo „Muku“ is a Junmai Daiginjō that lives up to its name [...].
Trip to Japan 草萌え Spring Awakening
Following the great success of our Winter Solstice menu, it's time for a new beginning at the start of March: 草萌え Kusamoe Spring Awakening 2025 „Kusamoe“ means that spring is coming and the grass is beginning to sprout. It is a seasonal word that describes the spring scenery. It shows how nature awakens to new life. And as always, there is a […]
Chōmiryō – A journey through Japan's seasonings (調味料)
In Japanese cuisine, seasonings (chōmiryō) are among the most important elements for creating the typical flavor and characteristic balance between sweetness, saltiness, acidity, and umami. This does not just refer to salt or sugar, but to a whole range of ingredients and products that refine every dish. […]
3 toques Gault & Millau 2025
We are delighted that Gault&Millau has discovered our restaurant and awarded sansaro three black toques for 2025 right from the start. For our entire team, this is not only confirmation of our hard work and love of Japanese cuisine, but also an incentive to continuously improve our offerings and quality.
Valentine's Day 2025 – a butterfly in winter
As always, we have prepared something very special for Valentine's Day 2025. A little treat: if you can't make it on Valentine's Day this time, you can also try the menu on February 15 and 16 at our restaurant (instead of our seasonal menu „Journey to Japan Winter Solstice")! Valentine's Day 2025 Menu 冬に咲く蝶 Hyōsetsu no chō On Valentine's Day [...]
Shōjin-Ryōri – vegetarian Japanese temple cuisine
Introduction to Shōjin-Ryōri (精進料理) Shōjin-Ryōri (精進料理) is a form of Japanese cuisine that is closely linked to Buddhism, particularly Zen (禅). Shōjin-ryōri is often referred to as vegetarian temple cuisine. Shōjin-ryōri is an important part of the culinary heritage of washoku: it combines respect for all living things with sophisticated cooking techniques and an aesthetic that […]