{"id":51729,"date":"2022-10-07T16:26:40","date_gmt":"2022-10-07T14:26:40","guid":{"rendered":"https:\/\/www.sushiya.de\/?p=51729"},"modified":"2022-11-26T11:58:37","modified_gmt":"2022-11-26T10:58:37","slug":"tantris-tuna-oktober-2022","status":"publish","type":"post","link":"https:\/\/www.sushiya.de\/en\/blog\/tantris-tuna-oktober-2022\/","title":{"rendered":"A tuna for Tantris"},"content":{"rendered":"
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The Tantris restaurant in Munich is not only the \"oldest\" star restaurant in Germany - it is a legend. All the more, of course, we are proud of a collaboration with the renowned restaurant. How it comes to this, although we as specialists for Sushi<\/a> & japanese cuisine<\/a> The following article will tell you about the many aspects of the restaurant that, on the surface, seem to have nothing to do with a gourmet restaurant with a strong French orientation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

The legendary gourmet restaurant Tantris<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

From the magical-mystical design of the premises, to the constant chefs and kitchen performances over many years, to a daring and extremely successful general renovation in 2020\/2021: the Tantris<\/a> is not just a temple of dining for the better-off - it is a place of longing for enjoyment, culinary art and experience for all those with an interest in cuisine.\u00a0<\/p>

And the more we work with SUSHIYA<\/a> ourselves with fine Japanese cuisine and the craft of cooking with high-quality material in depth, the more we also admire such places, which for years and in this case even decades stand for special culinary qualities and pay homage to the love of enjoyable, delicious food.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

A big fish on the line - not in the trawl net<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

So we didn't have to ask long when the idea came up whether we could join forces with the Tantris and the neighboring Sparkling Bistro<\/a> share a tuna and want to cut it together.<\/p>

Because the Tantris had literally landed a tuna, with the help of a small family business in Brittany that uses a small bot and a large pole to catch a single tuna with a line (\u4e00\u672c\u91e3\u308a, Ippon-zuri) - exactly as it should be, with no bycatch and no trawls.<\/p>

To fully process and use such a large, fresh tuna is difficult even for a large restaurant like Tantris on its own - and behind the scenes, we have been privileged time and again to receive private visits for dinner or delivery orders from restaurant colleagues.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Hands on with experienced Japanese chef<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

A collaboration with the renowned Tantris is not something that just lands on your roof (to quote the Stegwirt in Bad Goisern).\u00a0<\/span><\/p>

It has more to do with the fact that we have always placed emphasis on this since 2007, qualified japanese<\/i> chefs and share with them a love of good material and create a climate in which they can work in a quality-oriented manner. This also means that we don't want to engage in simplifications in some places, even if they are en vouge with customers in Munich. In recent years, more and more guests are starting to notice the difference, and we are proud to now be able to work with our Restaurant sansaro also in the Guide Michelin<\/a> to be listed.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

Japanese kitchen crafts in Munich<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

For Tantris and our neighbor, J\u00fcrgen Wolfsgruber's Sparkling Bistro, which also holds a Michelin star, it was a great opportunity to see how a Japanese chef approaches the carving of a large, whole tuna.\u00a0<\/p>

This is because how the fish is cut up and how the meat is subsequently treated decisively determines whether and to what extent it is later also suitable for the use of Sushi<\/a> & Sashimi<\/a> is suitable. And, of course, Japanese craftsmanship in general is known for its particular depth and, in particular, the culinary art for the expertise around raw fish.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

Special experience of Japanese chefs<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Thus, our chef Riichiro Matsui was the right man to cut this fish together with the team from Tantris.\u00a0<\/span><\/p>

Of course, in principle, every cook, whether in Japan or Germany, knows how fish is cut. However, quite a bit of experience is required to cut up a large<\/i> Cut tuna.\u00a0<\/p>

By the way, not all Japanese cooks have this experience either, because usually the rough cutting work (orosu) is done by the specialized traders in the Japanese fish market.<\/p>

But of course, it's fortunate that Chef Matsui, in addition to his profound training in Japanese cuisine, has also carved several dozen tuna himself.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

The tuna is cut together<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

But when we arrived at Tantris, our chef was amazed:\u00a0<\/p>

this tuna was actually no small undertaking at an estimated 130 kg! Fortunately, there were enough cooks at Tantris to lend a hand - but the chef had to make the essential cuts himself, also due to the tight time window.\u00a0<\/p>

The rough cutting of a tuna is no walk in the park and so after a short time the first beads of sweat stood on his forehead. While half a dozen chefs from Germany's Michelin-starred restaurant #1 closely followed every cut made by our chef, the huge fish very slowly turned into large pieces of Maguro Akami and also some Toro, as we know it from Japanese restaurants.<\/p>

And when there was appreciative applause for our chef at the end, he too seemed happy and proud despite the effort.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t