Following the great success of our menu winter solstice From the beginning of March, it's time for a fresh start.
Grass sprouting
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, upon request, there is a Sake-Accompaniments to match the menu that you should definitely try.
Suzuki no Mushimono Steamed Sea Bass
Steamed sea bass with spring sauce, Jerusalem artichoke, cucumber, leek
Our Sake-Recommendation in the optional beverage accompaniment:
Dewazakura Cherry Blossom / Daiginjo / polished to 50% / 15% alcohol by volume.
Gobō no Surinagashi Burdock Root Puree
Black salsify soup with turnips, cime de rapa, pine nuts, and sanshō pepper from Kyoto
Sake is not recommended as an accompaniment to soup.
* Madai no Sashimi Sakura-ae (Sea Bream with Cherry Blossom Dressing)
Sashimi of marinated Japanese sea bream with cherry blossoms. Additional course in the 7-course menu. Also available individually as a daily special for 16 euros.
The sake accompaniment is included in the drinks list:
Kubota / Junmai Daiginjo / polished to 50 % / 15 % vol.
* Chawanmushi 茶碗蒸し
Steamed egg custard with green asparagus, scallops, shrimp, and shiso oil
Additional course in the 7-course option or individually for 12 euros.
As an optional accompaniment to sake, we serve:
Nagurayama Yokikana / Junmai Ginjo / polished to 50% / 16% alcohol by volume.
Sushi
Nigiri-Sushi with bluefin tuna belly / bonito / kobujime red shrimp
Inari sushi with shiitake mushrooms / shiso
Sake pairing:
Daishichi Kimoto / Junmai / polished to 65% / 15% alcohol by volume.
Available as an optional extra on request:
Chirashi sushi with bluefin tuna, salmon, egg custard, salmon caviar, and sugar snap peas + $18
Wagyū Yuzu-Koshō Sauce
Japanese Wagyū beef with yuzu koshō sauce, white asparagus,
Black salsify chips, watercress by Johannes Schwarz
Also available individually à la carte in a slightly larger portion for 55 euros.
Yuho / Junmai / polished to 60% / 16% alcohol by volume.
Dessert: Clove ice cream wrapped in double-layered mochi
Clove ice cream wrapped in mochi, rhubarb sauce, and soba bōlo, a traditional buckwheat cracker that has been considered a special delicacy in Kyoto for several centuries. Naturally, like everything else we make, it is homemade.
in addition: Amabuki Tete / Liqueur / 12% ABV.
5 courses per person $100 — Accompanying beverages $38
* 7 courses per person $120 — Accompanying beverages $48
On the current daily menu
The best recommendation is always to try our seasonal menu with 5 or 7 courses – but for those who want to try sushi & sashimi à la carte, there are also a few new starters and main courses.
Hirame Goma
Steamed Norwegian halibut with soy-dashi-sesame-dashi-soy sauce, spring vegetables, and beetroot chips.
Shake Katsu
Label Rouge salmon fillet cooked medium rare in a crispy breadcrumb coating, vegetables, gari-shiso tartar sauce, yuzu shichimi from Kyoto
