{"id":50268,"date":"2022-08-16T23:16:59","date_gmt":"2022-08-16T21:16:59","guid":{"rendered":"https:\/\/www.sushiya.de\/?p=50268"},"modified":"2022-11-18T15:07:18","modified_gmt":"2022-11-18T14:07:18","slug":"gute-japanische-restaurants-sushi-restaurants-erkennen","status":"publish","type":"post","link":"https:\/\/www.sushiya.de\/en\/washoku\/gute-japanische-restaurants-sushi-restaurants-erkennen\/","title":{"rendered":"How to recognize good Japanese restaurants"},"content":{"rendered":"
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Sushi<\/em> seems to be available on every corner these days - but only Japanese cooks know how to season the rice properly and cut the fish correctly.<\/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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That's more or less what it said on our homepage shortly after the opening of the restaurant sansaro in 2007. <\/p>\n

And even if it is of course an exaggeration, since there are also excellent Korean, Chinese or Myanmar sushi chefs, there is an essential truth behind it: the vast majority of \"Japanese\" restaurants or sushi restaurants that you find in Munich, for example, are neither run by Japanese, nor operated with Japanese chefs, nor run with a sense of Japanese culture and culinary arts. <\/span><\/p>\n

The taste picture, which one thereby of Sushi<\/a> and other Japanese dishes is unfortunately very distorted. The typical feeling of \"Hmm, that tastes like Japan\" does not arise for Japan connoisseurs in the vast majority of \"Japanese\" restaurants. It remains a stale experience. <\/p>\n

This is very unfortunate, because even if you don't speak perfect Japanese, haven't traveled to or grown up in Japan for a long time culinary-wise, even then the sensitive foodie can taste a great deal about a country's culture when tasting real Japanese cuisine.<\/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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Japanese cuisine is a reflection of Japanese culture<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It is said that cuisine is a reflection of the culture of the country in which it was created. And Japanese culture is extremely complex and deep - to explain this and the connection to cuisine, we need to expand a little.<\/p>

For example, in Japan there is the concept of \u9053, read Michi, translated as \"the way\". We know the same character read as \"D\u014d\" from martial arts like Jud\u014d, Kend\u014d, Aikid\u014d. But what does this have to do with Japanese food?<\/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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Typical Japanese way of specialization<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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What is called the \"Way\" is the state of mind of continuously pursuing a thing in depth and fully internalizing it as a way of life.\u00a0<\/p>

The ostensible goal is to achieve a state of mastery, - but the real way, the real goal is not to achieve this apparent outward mastery, but to continue to pursue the subject with alert senses and to gain more experience, to develop steadily.\u00a0<\/span><\/p>

The first step for this is the form, in Japanese kata (\u578b, aAgain, some people know this term from the martial arts), which were established by the predecessors and role models. People who know this terminology, are urged by them these techniques<\/span>\u00a0 to explore in order to eventually discover the essence of these forms within themselves.<\/span>\u00a0<\/p>

This idea (which we in the West know from many other arts of Japanese culture besides martial arts, such as calligraphy, ikebana, the tea way, woodcraft) is also deeply rooted in the Japanese idea of cooking.\u00a0<\/p>

By the way, all these ways are also essentially to contribute to the formation of the heart, that is, to the formation of character.\u00a0<\/p>

Example from the practice of SUSHIYA GmbH: when we discuss a new applicant for Japanese cuisine with the team, a look at the character, unwavering willingness to learn and social behavior is often a very decisive assessment point whether we have the impression that an employee fits into our Japanese team. All highly qualified Japanese chefs who have ever worked at sansaro had always essentially looked at character.<\/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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Own mastery arises on the basis of handed down experiences<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The first step is to learn the techniques and ideas of traditional Japanese cuisine and eventually develop your own style based on knowledge of these ancestral traditions.\u00a0<\/p>

Chefs who have mastered this path are clear and determined in their own art. For the dishes of these chefs reflect solid skills and a taste that excites and fulfills the eater without relying on superficial effects or over-staging<\/a> to have to fall back on.<\/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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Sushi & Sashimi in dry ice, a new trend in Munich, which conceals more than elevates. For the connoisseur, a negative example of complete lack of understanding of Japanese cuisine - in this stock photo, appropriately enough, there is even a pizza in the back right...<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u00a0<\/p>

Unfortunately, we have to realize again and again that Munich and the western world is flooded with (apparent) Japanese restaurants, where chefs work, who make sushi according to the name\u00a0-\u00a0<\/span>but have not actually internalized any of the principles described above.\u00a0<\/span><\/p>

Therefore, the question arises, how can you actually recognize and distinguish good Japanese restaurants outside of Japan?<\/span><\/p>

\u00a0<\/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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Recognize Japanese run restaurants<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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If you haven't grown up with a particular cuisine, haven't absorbed its value system and cultural context over many years, then it's difficult to authentically reproduce the true flavor of a cuisine.\u00a0<\/p>

So how can you recognize Japanese restaurants \"from the outside\"? We give a few tips & insights here.<\/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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Don't lump all Asian cuisines together (with Japanese)\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Japanese cuisine is unique. Of course, every culture likes to say that about itself, but there is a reason that Washoku (\u548c\u98df), the classic Japanese cuisine.<\/a>, recognized as a World Heritage Site since 2013.<\/p>

Japanese cuisine is not the same as Asian cuisine.<\/strong>\u00a0<\/p>

Typical differences are found for example between the Chinese and Japanese cuisine<\/strong>:<\/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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