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.
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
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 spice.
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.
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.
* 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.
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.
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.
6 courses per person 110 Euro - beverage accompaniment 48 Euro
* 7 courses per person 140 Euro - Accompanied drinks 55 Euro
