New Year's Eve 2020 - have sushi and Japanese specialties delivered or picked up in Munich | SUSHIYA sansaro

New Year's Eve 2020 - Sushi and Japanese specialties to be delivered or picked up in Munich

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For the New Year's Eve on 31.12.2020 we are preparing as always a few very specials for you - this time for pickup or delivery...


  • New Year's Eve 2020 you can pick up your festive meal from us in the evening or have it delivered - in principle we are there between 17h and 22h, for the exact delivery and pick-up times can change after consultation. We ask for your understanding.
  • UPDATE: unfortunately, within 24 hours of announcing our specials, both the Omakase sushi and Chef Matsui's Ōmisoka box sold out! We thank you for the great response - you can also find some pictures in our Facebook photo album.


  • SUSHI-OMAKASE: a box of 12 selected pieces of sushi & sashimi with special material or special form of preparation (additional appetizer, dessert or supplement à la carte recommended as desired)
  • ŌMISOKA-BENTŌ: a bento box full of small works of art from Japanese cuisine, prepared with special and seasonal ingredients according to traditional Japanese cooking methods by Chef Matsui, including soup and dessert (enough for one person)
  • Sushi à la Carte: on New Year's Eve also available to order is our entire à la carte sushi program as far as available, with which you can supplement your orders at your whim or if our special two boxes are sold out.

You can find out all the details about the special ingredients below. A photo of the full Ōmisoka bento box is unfortunately not yet available, because it is composed of too many small details and special ingredients, which are only now being prepared.

When the old year ends and the new one begins, the Japanese traditionally like to eat "auspicious" foods to give thanks for the safe past year and wish for a happy new year.

SUSHIYA presents a special New Year's Eve Omakase Sushi Box and a fine Ōmisoka Bento to mark the New Year, so you too can have a peaceful 2021 and an enjoyable transition there.

The ingredients of the limited Sushi Omakase box New Year's Eve 2020 in sansaro in detail:

  • Maguro-no-Sumiso-Ae - Tuna Tartare in Yuzu Bowl: Perfect balance between the full-bodied sweetness of mso sauce and the tartness of red tuna tartare, gathered in a hollowed-out fresh yuzu with a smidge of fresh sudachi on top.
  • Katsuo-no-Tataki - Bonito tuna sashimi seared on the sides: The bonito skin is gently toasted so that the smoky flavor enhances the deliciousness of fresh bonito, which has a strong fish flavor.
  • Iwashi-no-Isobe-Maki - Maki roll with sardine and pickled plum : the fat of the fresh sardine and the sourness of the pickled plum combine in nori wrapped to give a touch of the sea. Can be enjoyed very well with sake or wine.
  • Shake-no-Hōsho-Maki - salmon rolled in radish: The combination of pink salmon and white radish is beautiful and popular in Japanese New Year dishes. "Hōsho" is a high quality Japanese paper used in books and official documents in the past - it symbolizes an improvement in academic achievement and social success. This dish is said to be auspicious, with the Japanese paper here indicated by the white radish.
  • Nigiri Zushi: Some fish that are in season or taste good, for example Tenaga Ebi (Norway lobster shrimp), a combination of lean tuna and fatty tuna belly, white meat of red gurnard with seaweed and soy sauce flavor as temari balls, smoky amberjack and Japanese pickled Chinese cabbage. Six kinds of special nigiri sushi, which tastes delicious when eaten slowly and one by one.

The Ōmisoka-Bentō by Chef Matsui at sansaro on New Year's Eve 2020 in detail:

  • Ebi-Shibani - marinated shrimp: Boiled shrimp with Japanese soup broth, light soy sauce, mirin (sweet sake) and ginger. Shrimp is one of the most important ingredients for New Year's dinner in Japan, because it means "live long and safe" to the Japanese. This is because the shrimp has a curved back that looks like a person's back when they live a long...
  • Hiramasa Yuzu-Yuan-yaki - Yellowtail mackerel marinated & grilled: Amberjack, which stores fat in its body before spawning in the spring, and a sweet and salty yuzu-flavored soy sauce go well together.
  • Umaki Tamago - egg omelet with eel: A Japanese egg omelet with a gentle flavor wraps the eel, which is well seasoned with soy sauce and sugar.
  • Yuzu-gama Shake-namban-zuke: The fried salmon belly is soaked in vinegar sauce with vegetables and placed in a yuzu bowl. The sweetness exuded by the vegetables softens the vinegar sauce, which is very tasty when combined with the salmon fat.
  • Hana-Rekon - lotus spice in sweet vinegar: Just an apparent side dish on the plate is our lotus root cut in the shape of a flower. It gently snuggles up to the side of the main thing to complement or highlight it. The mild seasoning with a sweet vinegar serves thereby to refresh the mouth and make the next dish taste even more delicious.
  • Roasted beef: A roast beef from John Stone Entrecote. Sansaro's original parsley sauce adds a refreshing flavor to the sweetness of the dry aged entrecote.
  • Yasai-no-Takiawase:steamed vegetables of sweet potato, carrots, shiitake mushrooms and sugar snap peas, all individually seasoned and steamed. Tatzuna-Konnyaku, which contains the word "Tazuna" (Queen), is said to have the meaning of making one "disciplined and prepared for battle" (that is, actually, for any kind of exertion). Since it looks a bit like a knot, it also stands for good connections - business and personal.
  • Tori Saka-Mushi & Nuta-Negi sumiso-ae - Organic Chicken Breast: A traditional Japanese flavor obtained by steaming Organic-Chicken breast is made with Ryōri-syu (Japanese cooking sake) and mixing with vinegar miso. Ryōri-syu is an important seasoning essential to Japanese cuisine and has the effect of softening the meat and highlighting its deliciousness. Vinegar miso is a mixture of egg yolk and saikyo miso (a sweet miso made in Kyoto to be presented at court) mixed with vinegar over low heat. The slight tartness and rich sweetness go well with tender chicken.
  • Kōhaku-kamaboko: A classic Japanese New Year dish combining slices of white and red kamaboko (fish cake) to celebrate the New Year.
  • Ni-Awabi: Abalone is an auspicious food that symbolizes a long life through its own 15 to 20 years of life. After being cooked gently for a short time, the cook refines it with steam to produce (create) a tender mass.
  • Ganmodoki: As can be read in an old recipe book from the Edo period called "Tofu-Hyakuchin", which lists 100 recipes for preparing tofu, tofu is a unique ingredient that can be transformed into various dishes. First, the chef presses the tofu with a weight to drain all the water, then purees it and adds shiitake, which he shapes into a round, sautés with oil, and finally simmers in a Japanese soup broth. The delicious Japanese soup broth will fill your mouth with every bite.
  • Kani-Tamago-jiru: Soup with Japanese soup broth supplemented with crab meat and egg.
  • Kōji-Amazake Pudding: Prepared by mixing Kome-Kōji and rice porridge and fermented for 10 hours, Kōji-Amazake is a sweet drink that is sugar-free and rich in vitamin and mineral. Since it contains all nine types of essential amino acids, it is also called "drinkable infusion drip". The name is the same as Amazake, which is made from sake lees, but they are two different things. The pudding is topped with Japanese mikan juice (a type of Japanese mandarin orange) and candied kumquats.

We ask for your order for New Year's Eve from Sunday. the 27th of December in the afternoon. Unfortunately, there is only a limited number of both specials. We ask for your understanding if we may have to change the time for pickup or delivery for organizational reasons. Also in the future there will be special Bentō and other treats from Japanese cuisine with us - follow us on Facebook or Instagram, to stay up to date.


In Japan, people like to eat sushi on festive occasions. This has to do with the fact that throughout its long history, sushi has always been a special, festive food that only a limited number of higher-ups could afford. Even in modern times, when sushi has become proportionately much easier to obtain and more affordable, sushi in Japan is perceived as a significant dish that is usually only available on special occasions. Therefore, there is hardly a better way to celebrate New Year's Eve than with sushi from sansaro restaurant.

By the way, a very central aspect of Japanese cuisine is to help the original flavor to its most wonderful expression with as few seasonings as possible. In this respect, the skills of the chef are of particular importance - both in the cutting and preparation techniques used, as well as in the composition of the various appetizers and ingredients that follow one another in detail. Thus, the Sansaro Omakase box appears simple at first glance, but allows you to enjoy the complex and delicate flavors of classic sushi and sashimi - and beyond.


December 31 and January 1 are by far the most important days of the year for the Japanese.

December 31 is known as "Ō-Misoka" in Japan. In the traditional Japanese calendar, the 30th day of the month was always the last day of the month - and the term "misoka" was derived from the Japanese emphasis on "30th. This designation for the last day of the month was retained even when the use of the "new" Gregorian calendar, which is also used in our country, became established. And the last day of December, which closes the year as the last month, was preceded by the reverential formula "Ō" and thus called "Ō-Misoka", which loosely translated means something like "Great Misoka".

In the Shintō way of thinking, January 1 is the day when the New Year's deities called "Toshi-gami" visit each family and celebrate with them. Therefore, on December 31, the day before the New Year, Japanese people clean the home and wait to welcome the Toshi-gami.

Besides Shintoism, Buddhism is also widespread in Japan. Therefore, a Buddhist custom is also followed on December 31: On the last night of the last day, Japanese listen to the "Joya no Kane", a temple bell that rings 108 times to free the soul from the 108 vices & worldly desires.











  • 鮪の酢味噌和え 酢橘のせ
  • 鰹のたたき


  • イワシの磯辺巻
  • 鮭に奉書巻


  • オジサン(ヒメジ)
  • 手長海老
  • 赤身とトロの重ね
  • 金頭の醤油昆布漬け
  • ヒラマサ炙り
  • 自家製白菜漬けの手まり寿司


  • 厚焼き卵






  • 海老芝煮
  • ヒラマサ柚子幽庵焼
  • 鰻巻玉子
  • 柚子釜 鮭南蛮漬け 蛇腹胡瓜
  • 酢取り華蓮根
  • ローストビーフ 自家製パセリソース
  • 野菜の炊き合わせ 里芋六方、梅人参、椎茸、手綱蒟蒻、絹さや
  • 鶏胸肉の酒蒸しとぬた葱の酢味噌和え
  • 紅白蒲鉾
  • 煮鮑
  • 手作りがんもどき
  • 蟹玉子汁
  • 自家製麹甘酒を使った牛乳羹







Sharing pleasure in Japanese

SUSHIYA is passionate about Japanese cuisine and culture. In our restaurant sansaro you can encounter the fascinating Japanese cuisine or have it delivered to your home. On our homepage, Facebook and Instragram we always give insights into news and interesting topics.

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