{"id":50506,"date":"2022-09-07T11:38:36","date_gmt":"2022-09-07T09:38:36","guid":{"rendered":"https:\/\/www.sushiya.de\/?p=50506"},"modified":"2023-03-16T08:21:52","modified_gmt":"2023-03-16T07:21:52","slug":"sansaro-guide-michelin-restaurant","status":"publish","type":"post","link":"https:\/\/www.sushiya.de\/en\/sushi\/muenchen\/sansaro-guide-michelin-restaurant\/","title":{"rendered":"sansaro is now a Guide MICHELIN restaurant"},"content":{"rendered":"
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Since 2007, we have been making efforts in the Restaurant sansaro<\/a>, Sushi<\/a> and fine japanese cuisine<\/a> offer authentic Japanese quality\u00a0<\/span>and to introduce Japanese cuisine & culture to the guests in Munich.\u00a0<\/span><\/p>

Behind the scenes, we are continuously working to get even better in every area, to find better and better material, to give the chefs the space they need for intensive preparation and cooking so that our food can evoke a memory of Japan.\u00a0<\/p>

For this we have from the beginning consistently and constantly relied on experienced, Japanese chefs<\/a> and worked out with you again and again how an authentic interpretation of Japanese cuisine can look and taste for German guests in Munich.<\/p>

Above all, we are grateful for the encouragement of our numerous regular guests, including many people who have lived in Japan for a long time for professional reasons or who eat in exquisite restaurants all over the world again and again. But also many guests who just want to have a good time with good food, who like Japanese cuisine or who want to try it out carefully. Sushi<\/a> & japanese cuisine<\/a> want to approach.\u00a0<\/span><\/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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Restaurant sansaro in the Guide MICHELIN 2022<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Since 2022 we are now also on the radar of the Guide MICHELIN and are incredibly proud that we are initially listed in the Guide with a so-called \"Assiette\", a plate, a brief mention:\u00a0<\/span><\/p>

the SUSHIYA sansaro in Munich is a Guide MICHELIN restaurant since summer 2022!<\/strong><\/a><\/p>

This is of course a special pleasure and honor for us - and a great motivation to continue working for the best quality.<\/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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Guide Michelin & Japan: it's complicated \ud83d\ude09<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Michelin Guide, which has been published since 1900 (stars were awarded starting in 1926), was first published in New York in 2005, San Francisco in 2006, and finally T\u014dky\u014d in 2007.\u00a0<\/span><\/p>

Since then, the guide has been expanded to other regions such as \u014csaka and Ky\u014dto and now seems to have gained a foothold 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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Japan ranks first in the Michelin Guide<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In 2020, the gourmet website Fine Dining Lovers compiled a list of Michelin-starred restaurants in various regions of the world. The results were astonishing: T\u014dky\u014d took first place, Ky\u014dto third and \u014csaka fourth.<\/p>

Paris came in second with 119 restaurants. In contrast, T\u014dky\u014d had almost twice as many Michelin stars, with 226 restaurants.\u00a0<\/p>

Japanese cities are thus at the top of the world in culinary terms from the point of view of the Michelin Guide, a renowned, experienced and originally French institution.<\/p>

Where does that come from? And how can T\u014dky\u014d be the best city in the world in terms of gastronomy?\u00a0<\/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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T\u014dky\u014d is huge - and full of lovers of good food<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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First of all, as a metropolis of millions, T\u014dky\u014d simply has an outstanding number of restaurants. For example, there were\u00a0 <\/span>160,000 restaurants in T\u014dky\u014d in 2011, compared with only 10,000 in Paris. This difference is likely to increase year by year.<\/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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Japanese craft specializes<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Second, the T\u014dky\u014d edition contains a very detailed categorization of Japanese cuisine.\u00a0<\/span><\/p>

For example, many Japanese restaurants outside of Japan offer sushi, yakitori, gyoza, etc. all in one restaurant.<\/p>

In contrast in Japan is the orientation of Japanese restaurants more specialized<\/a>This means that most restaurants specialize exclusively in tempura, udon, soba, yakitori, eel, fugu, and sushi, Kaiseki<\/a> etc.\u00a0<\/span><\/p>

This comes to the Japanese Spirit of craft specialization<\/a> The guests do not expect an all-round restaurant, but they accept that the individual chef, the individual restaurant knows his craft very well and they approach this restaurant with a certain respect.<\/p>

Finally, Japanese cuisine is not grouped into a single category in the guide, but is rated individually for each cuisine, resulting in many restaurants being awarded stars.<\/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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Fond of (good) food<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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And thirdly - bringing the first two points together - the Japanese are simply crazy about (good) food. They are real gourmets!<\/p>

The chefs may be enthusiastic craftsmen, the Japanese cuisine rich in tradition and in its way special link between culture and terroir or surrounding waters<\/a> - none of this would help if there weren't millions of people in Japanese metropolises who enthusiastically visit the particularly good restaurants, who share a deep enthusiasm for good food, and who always strive not only to make the best, but also to eat the best.\u00a0<\/p>

It's like our restaurant: we can survive only by the fact that every evening many people come to us, who love and understand our quality. Our restaurant sansaro is not visible at a crossroads, but hidden in an inner courtyard. We have very few chance guests - and incredibly many appreciative regulars. Only through this we can survive at all, only through the visit and support of our guests we can order the good material, pay the rent, employ the cooks.<\/p>

In short, apparently the Japanese appreciate good food, so restaurants that try to deliver the best quality are opening in high numbers in T\u014dky\u014d, Ky\u014dto and in \u014csaka and are able to survive.<\/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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Universal culinary criteria of the Guide Michelin<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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But no matter how many restaurants there may be in Japanese cities, how many people find them particularly good there - they can be only then<\/strong> receive a star if they meet the following criteria established by Michelin in the eyes of the experienced and well-trained Michelin testers:<\/p>