{"id":48187,"date":"2022-04-28T23:00:20","date_gmt":"2022-04-28T21:00:20","guid":{"rendered":"https:\/\/www.sushiya.de\/?p=48187"},"modified":"2023-03-25T15:25:44","modified_gmt":"2023-03-25T14:25:44","slug":"kaiseki-event-28-april-2022","status":"publish","type":"post","link":"https:\/\/www.sushiya.de\/en\/events\/kaiseki-event-28-april-2022\/","title":{"rendered":"Kaiseki event on April 28, 2022"},"content":{"rendered":"
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UPDATE: <\/strong>Photos of the food and feedback from guests added at the end of the article. We are looking forward to the next event!<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Kaiseki is the absolute, Japanese haute cuisine.<\/a><\/p>

In this country you can almost not get real kaiseki - to our knowledge there are <\/span>in Germany currently only two restaurants that offer kaiseki<\/a>\u00a0(and those that use Kaiseki as a slogan or name, but actually have little to do with it).<\/span><\/p>

Kaiseki means above all that a chef composes a menu of many small courses using seasonal, usually also regional ingredients - and observes very specific rules for the ingredients, preparation techniques and course sequence.<\/p>

A true kaiseki menu in Japan is a chance to taste the season through many small, finely prepared clues - but without explanations, such clues are often difficult for non-Japanese to decipher.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Kaiseki in the restaurant sansaro in Munich<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our restaurant sansaro in Munich<\/a> has been known for \"real\" sushi in Munich since 2007 - and for an authentic approach to Japanese culture and the use of the best ingredients right from the start.<\/p>

On April 28, 2022, we humbly venture into the subject of kaiseki for the first time. Not because we think we can just do anything, \"just\" because for many years we have been Sushi<\/a>\u00a0at a constant, Japanese quality level.\u00a0<\/span><\/p>

But because our head chef for hot cuisine, Riichiro Matsui, who leads our team since 2020, has the appropriate training and years of experience with this subject in his native Japan and the world. We will try to make the highest cuisine of Japan accessible to our customers in an exclusive menu.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Can German customers understand Kaiseki?<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chef Matsui is already excited - it often happens to him abroad that guests in the delicate kaiseki think the various appetizers for appetizers, quickly devour and wonder when a stomach-filling main course would come.\u00a0<\/p>

Because only one of the last courses in the Kaiseki - called \"Shokuji\" - is meant to settle the stomach at the end of a Kaiseki journey with a typical, simple dish. In Japan, rice is often used for this purpose, or (as in this menu)\u00a0<\/span>a small Japanese noodle soup (udon, soba, somen).<\/p>

Everything that comes before it should not simply fill the stomach, but be a tasteful and emotional exploration of the season, of different ways of preparing food and different delicacies. The better you know them, the more you can enjoy the composition and the work of the chef.\u00a0<\/span><\/p>

We therefore try to take you on the journey in advance with this article online. To convey what will be served in each course, so you can get an idea of the handiwork. And even if you didn't grow up in Japan and know the typical tastes and smells of the seasons there - maybe we'll manage a bit to make you taste the season like in Japan?<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Reservations for April 28, 2022<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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On April 28, 2022, our restaurant will be all about our Kaiseki event. Please understand that there will be no \u00e0 la carte, no takeaway and no deliveries on this evening.<\/p>

We can only offer a very limited number of seats due to the delicate processes in the kitchen and ask that you arrive on time.<\/p>

You can book for 18.30h and for 20.00h. There is no time limit, except that we close at 23.00h at the latest.<\/p>

The Kaiseki menu costs 125 euros per person. On request, there is a 5-course sake accompaniment - or you can of course choose an interesting sake of your choice from our extensive drinks menu<\/a> select\u00a0<\/p>

Generally we recommend to Kaiseki Sake<\/a>, although of course you could open a nice bottle of wine.<\/p>

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Kaiseki-Ry\u014dri is a small feast, not a vegetarian reduction<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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By the way: the \"culinary\" kaiseki has nothing to do with the cha-kaiseki, a very reduced little mark within the tea ceremony. This is sometimes confused in Germany and even in Japan.\u00a0<\/p>

In fact, these two forms of kaiseki both originated in the Honzen-Ry\u014dri, the banquets of the samurai, are both influenced by Zen Buddhism, of course, but originated in parallel.\u00a0<\/p>

So the kaiseki as we present it has nothing to do with a reduced vegetarian meal, was never vegetarian either, and was always closer to Japanese sake than tea.<\/p>

Just the right thing, then, to enjoy a wonderful evening and engage in a careful, culinary journey of discovery.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Menu Kaiseki Event April 28 2022<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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As our regulars have been for years due to New Year's Eve, Valentine's Day<\/a> and other specials<\/a> know: each course of our menus is a small specialty in itself. We work with best possible ingredients<\/a> and just like our chefs in the kitchen, management works hard to translate Japanese culture into authentic culinary experiences for you, whether you're stopping by for a quick sushi or attending a special event.<\/p>

Indeed, it is often impossible to explain everything that our chefs have come up with. And a menu in the Kaiseki in particular consists of numerous, finely differentiated rules and specifications as to what form of dish must be present and what can or may follow what.\u00a0<\/p>

You can always find new articles and information about the rules, background and history of Kaiseki <\/span>on our homepage<\/a> and <\/span>on the blog.<\/a>\u00a0Of course, you don't have to read or know anything about it - you can just trust as always that you'll get an authentic, finely cooked japanese cuisine<\/a> and not a superficial, quick copy.<\/span><\/p>

Attention: of course, individual courses can also change at short notice due to the availability of the required seasonal quality, thank you.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Sakizuke (\u5148\u9644, Amuse Bouche)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u51b7\u3057\u7389\u5730\u84b8\u3057,\u00a0<\/span><\/p>

\u9c3b\u84b2\u713c \u7099\u308a\u7af9\u306e\u5b50 \u523b\u307f\u8317\u8377<\/p>

\u6728\u306e\u82bd\u9280\u9921<\/p>