From March 30, 2026 we invite you to our spring menu in the restaurant sansaro 春の音 - Haru no Oto, the „sound of spring“.
Spring does not come all at once. It grows quietly, layer by layer: first delicate and green, then clear and fresh, then still and concentrated - and finally deeper, warmer and earthier. Our new seasonal menu follows precisely this movement. With Haru no Oto, our chef Romeo Myo Thu tells the story of spring not as an image, but as a movement.
From the first young green of Sakizuke to the clear precision of Tsukuri, the calmness of Wanmono and the freshness of Sunomono to the earthy depth of Shiizakana in the 7-course menu, the menu unfolds step by step. With sushi and dessert, this journey ends lightly, delicately and with the quiet elegance that we love so much about Japanese spring cuisine.
Haru no Oto春の音 Sound of spring
A small spring landscape forms the prelude on the tray: young green aromas, first blossoms, sea, field and forest in fine, different textures. The menu then becomes more precise and clearer: with a well-formulated tsukuri of madai, a calm wanmono and a fresh sunomono that opens up the palate. This is followed in the 7-course menu by the powerful, deep highlight of the menu, the shiizakana. The hearty courses conclude with a selection of seasonal nigiri, before the dessert of genmai-cha, sakura and rhubarb brings spring to a gentle and elegant close.
We serve our spring menu as a 6- or 7-course menu
With the 7-course menu, an additional course, the Wagyu 強肴 - Shiizakana, completes the menu sequence. This course is omitted from the 6-course menu, making the menu somewhat lighter.
Insider tip sake accompaniment
Our tip is always the sake accompaniment to the menu - and you could even say that our restaurant and the seasonal menu have become an insider tip for sake enthusiasts for this very reason. Because we have over 40 Sake from a wide variety of suppliers and manufacturers on the menu - a gigantic logistical effort for a restaurant as small as sansaro with just 45 seats and little space.
But the seasonal menus always open up new worlds of sake for you, because you can taste completely different styles of Japanese rice wine of the highest quality in small quantities with the different courses of the menus.
All the more so because our chef Romeo Myo Thu doesn't just cook classic Japanese food (which would always result in the same selection of classic sake), but also incorporates modern and sometimes creative influences into the menu, playing with regional ingredients that allow for different pairings. (Now we are curious to see whether the competition will read this and Max or Moritz will simply try to copy our strategy)
This really is a special occasion for connoisseurs of fine drinks. So our tip is to go for the sake accompaniment!
Sakizuke 先附
Prelude: Spring landscape
A start to spring like a small Japanese garden on a platter.
- Sweet pea tofu in a light ohitashi dashi soy broth with aromatic shiso oil
- Akaebi and white asparagus - kombujime marinated red prawn and briefly blanched prawn on finely sliced white asparagus, served with prawn head foam, yuzu gel and spring flowers
- Takenoko Kinome-ae - bamboo braised in Tosa-ni with Kinome spinach miso
- Fava bean fritter with a fine scallop and prawn filling, finished with sea salt
- Sakura radish in flower shape, with sweet cured egg yolk in the center
Dewazakura - Cherry blossom - 15 % Vol.
A classic ginjō from Yamagata with fine aromas of cherry blossom and bright fruit, light and clear with a gentle sweetness and dry finish.
The light, clear style suits the first course because it picks up the spring flavors of sweet pea, white asparagus and shrimp without covering up the fine details of the Sakizuke.
造り OTsukuri
Sashimi: Madai with tororo and ume-to-wasabi
In this menu, our Tsukuri is entirely focused on Madai concentrated: fine sashimi of sea bream with grated yam, shiso leaf, shiso flowers and a sauce of ume-zu and kizami wasabi. A course of great clarity, freshness and fine seasoning - the fresh ume makes it wonderful!
Zaku - Impression H - 16 % Vol.
A Junmai Genshu from Mie, bottled directly from the first pressing and only gently pasteurized, with fresh fruit, a hint of natural carbonic acid and a precise, dry structure.
This sake works well with madai with tororo, shiso and ume-zu because its freshness and clear dryness support the precision of the sashimi.
Our boss loves this sake!
椀物 Wanmono
Soup course: Ebi shinjo in clear dashi
A tender prawn shinjo in a clear, elegant fish dashi of roasted bones, kombu and katsuobushi. The garnish remains deliberately restrained so that the purity, warmth and depth of the broth take center stage.
Soup course - no sake
Traditionally, no sake is served with a soup; here the guest and the focus of taste should be reduced and calm down.
酢の物 Sunomono
Vinegar course: Hotate, wild garlic and Tosazu
Mi-cuit cooked scallops with Munich spring wild garlic and fine cucumber ribbons in a delicate Tosazu gel. A fresh, bright course that brings lightness and movement to the menu.
Fukucho - Seafood - 13 % Vol.
A modern Junmai Ginjō from Hiroshima by Miho Imada, in which part of the mash is fermented with white Kōji, giving it a lively, lemony acidity and an almost maritime impression.
This citrusy freshness picks up on the tosazu, cucumber and wild garlic and keeps the scallop course light and precise. Also a great combination, as this sake is very close to the wine.
* 強肴 Shiizakana
Powerful course in the 7-course menu: Wagyu, Jerusalem artichoke and stuffed morel
The powerful highlight of the 7-course menu follows here: briefly roasted Japanese wagyu, served with Jerusalem artichoke puree, a crispy egg yolk with a soft center and a morel sautéed in butter, filled with a fine truffle and potato mousseline. The course is finished with a light sake and soy glaze and matcha sea salt.
Ikekame - Kuro Kabuto Barrel - 15 % Vol.
A Junmai Daiginjō brewed with black Kōji and matured in new French oak barrels, with floral notes, vanilla, coconut and a clear umami aftertaste.
It goes well with wagyu with Jerusalem artichokes and morels because its broader aroma and barrel notes provide enough depth for the earthier, stronger course. Another sake that stands out from the crowd!
鮨 Sushi
Sushi: seasonal nigiri selection
To round off the savory courses, we serve a selection of seasonal nigiri with Madai, Maguro Akami, white asparagus, Katsuo with ginger and garlic as well as Mussels in a slightly sweet ama-ni preparation.
Imayo Tsukasa - Black - 16 % Vol.
Now we return to the classic, whereby the „Black“ is something special again: a very dry Junmai from Niigata with a lean body, clear rice spice and cool, almost peppery freshness.
This straightforward style works particularly well with nigiri because it does not weigh down the fish and accompanies the shari neatly.
甘味 Kanmi
Dessert: Genmai-cha, sakura and rhubarb
A fine genmai-cha mousse cake on a genmai cookie, served with sakura blossom ice cream and a small accent of fruity, tangy rhubarb sauce. A quiet, elegant and spring-like final chord.
Amabuki - Strawberry Blossom - 16 % Vol.
A Nama Junmai Ginjō made from Omachi rice, fermented with strawberry blossom yeast, with notes of wild strawberries and almond blossom and a fine balance of sweetness and acidity.
It is harmonious with dessert because its red-fruity tones and fresh balance absorb sakura, genmai-cha and rhubarb without making the finish heavy.
6 courses per person 110 Euro - beverage accompaniment 48 Euro
* 7 courses per person 140 Euro - Accompanied drinks 55 Euro
