{"id":54300,"date":"2023-01-09T21:11:59","date_gmt":"2023-01-09T20:11:59","guid":{"rendered":"https:\/\/www.sushiya.de\/?p=54300"},"modified":"2024-11-01T16:00:07","modified_gmt":"2024-11-01T15:00:07","slug":"sansaro-speisekarte-2023","status":"publish","type":"post","link":"https:\/\/www.sushiya.de\/en\/blog\/sansaro-speisekarte-2023\/","title":{"rendered":"sansaro Menu 2023"},"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

At Restaurant sansaro<\/a> we are proud that over many years and many chefs & kitchen staff, we have been able to offer consistent, Japanese-authentic quality - since 2007.\u00a0<\/p>

Dhat distinguishes us from other restaurants in Germany and around the world that deal with Japanese cuisine, where quality is often a matter of luck - even in Japan.<\/span><\/p>

At the same time, each chef and each head chef brings their own focus and strengths to the table. And although Riichiro Matsui has already been on our team as head chef since 2020, we are only now getting around to fundamentally revising the menu with him due to the chaotic situation of the last two years. In the process, hardly a stone has been left unturned. Here we try to give a deeper insight into some topics.\u00a0<\/span><\/p>

To begin with, in brief:\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\t\t\t\t

With the 2023 menu, the regular menu at sansaro restaurant becomes even more refined, even more Japanese, even more handmade - and it lays the foundation for ever-changing seasonal menus that are the real secret of our Japanese cuisine.<\/strong><\/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

\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

Seasonal handmade Japanese<\/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

The essential focus of the new menu: it will be more seasonal, more handmade and more Japanese.<\/p>

At sansaro Restaurant, we have always attached great importance to the highest possible quality of ingredients. Much organic to use<\/a> even where the customer doesn't see it or it's labeled on the menu, has been a priority since the opening of our SUSHIYA BENTO STORE<\/a> important for us in 2006.<\/p>

And for several years we have been sourcing our fish mainly from the same suppliers as star restaurants, we always choose the best quality for our customers.\u00a0<\/p>

Most recently, we also switched our supplier for vegetables to a specialist who scours the wholesale vegetable market every early morning for the best ingredients for us and other nationally renowned restaurants in Munich. You only notice the differences in the details, but that's what it's all about for us: attention to detail in every corner.<\/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
\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tView menu sansaro as PDF<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\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

New rice for sushi from Japan<\/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 also changed the rice - already in the late fall of 2022.\u00a0<\/p>

We now use an even more specialized type of rice that we get from a specialty store for Japanese cuisine in Munich.<\/p>

Rice is of course the most important ingredient for Sushi<\/a> and Japanese food and there are more than 300 varieties of Japanese food ice cream.<\/p>

Very well known and very popular among Japanese is the variety called \"Koshihikari \/\u30b3\u30b7\u30d2\u30ab\u30ea\". The \"Koshiibuki\" we now use is a descendant of this widely used variety Koshihikari. Eight years were invested in breeding to create Koshiibuki, a rice that is resistant to abnormal weather conditions and can be harvested with stable quality even in high temperatures and cold weather.\u00a0<\/p>

Koshiibuki is distinguished by its flavor, aroma, luster and slight stickiness, which it inherited from Koshihikari. It is lighter than Koshihikari, and many Japanese prefer its delicate flavor.\u00a0Each grain of rice is firm and less sticky than other types of rice, making it very suitable for use in sushi.<\/span><\/p>

Some of our customers have already noticed that our sushi has undergone some subtle changes. We are sure that Koshiibuki rice has contributed to the fact that our sushi now tastes even finer. Of course, this rice unfortunately costs a bit more than other Japanese rice, which in turn is much more expensive than the rice you will encounter in many \"sushi\" restaurants in Munich.<\/p>

By the way, the name \"Koshi Ibuki\" means \"new breath\" (Ibuki) from Echigo\/Koshi (the old name of Niigata), and is to express that the Koshihikari lineage has been renewed here with vigor and freshness.<\/p>

\u00a0<\/div>\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

Real dashi as a basis<\/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

An important point of the new menu: sauces are handmade much more than before.<\/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

For example Dashi<\/strong> (virtually the Japanese soup fund), the basis of many Japanese dishes, a flavor component obtained from dried kombu and katsuobushi bonito flakes, which is possible only with the soft water in Japan.\u00a0<\/p>

In Germany, it is therefore difficult to extract the authentic, subtle flavor from the local hard water. Our kitchen team has experimented and gained a lot of experience during its time in various European countries to ensure that the right effect is achieved despite the adverse conditions.\u00a0<\/p>

Many restaurants use a kind of instant broth for the preparation of miso soups, so that especially customers in Germany are often used to a relatively salty miso soup. If you visit our restaurant now, our miso soup based on a real Japanese dashi might be perceived as \"bland\" by many customers at first.\u00a0<\/span>However, if you take the time to savor the aroma and take the soup slowly, you will be able to taste the deep, natural flavor of dashi broth, the Japanese are convinced.<\/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\t\t\t\t

Our friends from Munich Food Stories have created a small Video with us about dashi & miso soup<\/a> rotated<\/strong><\/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

\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

New starters sansaro 2023<\/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 whole series of innovations accompanies us in the starters.<\/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

Maguro Moromi Ae<\/span><\/span><\/p><\/div><\/div><\/div><\/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

We are a little proud of Maguro Moromi Ae, a tuna tartar with Moromiso, organic quail egg and cucumber.<\/p>

Because that had become apparent on the occasion of our Collaboration with Tantris in the matter of tuna<\/a>\u00a0from the 2-star chef Benjamin Chmura the praise \"Genius!\"<\/i> after tasting our Chef Matsui's own creation, which was then on the daily menu under the name \"Maguro Yukke\".<\/p>

Moromi Miso is usually served with or as a side dish to light meals, especially cucumbers, tofu or rice.\u00a0<\/p>

In Sansaro, however, we combined it with red tuna. The slightly tart red tuna meat pairs well with the full-bodied saltiness and subtle sweetness of the Moromi Miso. The crunchy cucumber and the sticky yolk of the organic quail egg on top create a unique harmony.<\/p>

Moromi Miso is made by fermenting and aging K\u014dji made from rice, soybeans or barley in salt water. It differs slightly from the way miso is made for use in the more common miso soup, and is made by a similar manufacturing process as Soy sauce<\/a> won\u00a0<\/p>

To maintain the consistency of Moromi Miso, the ingredients are not pureed as in normal Miso, but the grainy barley remains.<\/p>

The result could be described as a kind of tuna tartare, which does not spoil the Japanese taste of raw fish with violent (spicy) mayo creations, but on the contrary cites the great tradition of fermentation of Japanese cuisine, which is now becoming more and more trendy in the Western world.\u00a0Try, our new insider tip!<\/span><\/p>

Update: As of October 2023, Maguro Moromi Ae is unfortunately sold out, as the Moromiso is apparently no longer allowed to be imported into the EU. We are researching this and looking for a solution...<\/i><\/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\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t
In 2022 with us as Maguro Yukke on the daily menu, now as Maguro Moromi Ae on the regular menu<\/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
\n\t\t\t\t
\n\t\t\t\t\t

Crispy Ebi Tempura<\/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 years super popular with our guests was Spicy Ebi Tempura or the vegetarian version Shiitake Ebi Tempura. <\/p>\n

In the new version Crispy Ebi Tempura, the spiciness comes from a homemade yogurt kimchi dressing and the vegetarian vegetables that accompany the shrimp change seasonally. The main point: it is more finely fried, is more delicately tuned to better match the delicate flavors of Japanese cuisine.<\/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
\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t
Crispy Ebi Tempura, refined successor to the perennial favorite Spicy Ebi Tempura at sansaro restaurant.<\/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
\n\t\t\t\t
\n\t\t\t\t\t

Shake Harasu Yaki<\/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

By the way, typical Japanese is Shake Harasu Yaki, the belly of salmon fried. Has already been used in many caterings. More about this shortly.<\/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
\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t
Here is another picture of a catering until we can make a new one.<\/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
\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

Shio Karaage<\/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

Karaage has been used for years in many Japanese restaurants in Munich<\/a> served - and in Japan it's an enormously popular after-work snack.\u00a0We're totally excited about our new Karaage and diving a little bit into the story:<\/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

Short history of Karaage<\/h4>\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

\u5510\/Kara or T\u014d is the ancient name of a country in China. \"Age\" means roast. So \"Karaage\" used to mean \"food fried in oil\" that came from China.\u00a0<\/span><\/p>

After World War II, the Japanese government established poultry farms throughout Japan, and it is said that karaage, fried chicken meat, was born in Oita Prefecture, where there were a large number of poultry farms.<\/p>

It is a simple dish of seasoned chicken dipped in flour and fried in oil, but its subtle flavor makes it unique and makes it an extremely popular casual dish in Japan, where it is fun to compare the different restaurants.\u00a0<\/p>

Karaage is eaten by Japanese of all ages in a variety of venues, such as izakaya (Japanese-style pubs) where office workers stop after work, casual restaurants where families dine together, and even grocery stores.\u00a0\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 special thing about the karaage in the restaurant sansaro<\/h4>\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

In the restaurant sansaro we use French black feathered chicken \"Label Rouge<\/strong><\/a>, which is soaked in Shio-K\u014dji\/\u5869\u9eb9 for an hour, seasoned with garlic, ginger, sesame oil and a little light soy sauce, and then fried with a minimal amount of Japanese potato starch. This keeps it crispy on the surface and juicy on the inside.\u00a0<\/span><\/p>

Shio K\u014dji breaks down proteins and not only tenderizes the meat, but also brings out the full flavor of the meat, including amino acids and natural glutamate.<\/p>

After various experiments with organic chicken, the long search for a regional supplier of organic chicken in the good enough quality (nada!), our cooks have chosen the French black feathered chicken mainly for taste reasons.\u00a0<\/div>
This is also in our line, because Label Rouge is known to be a very strict seal of the French government for natural breeding and high quality. Unfortunately, this means that the raw material is not always constantly available.\u00a0<\/span><\/div>
In short: if there is Shio-Karaage in the sansaro, try immediately absolutely! But beware: crispy on the outside, hot on the inside - enjoy with caution...<\/i><\/div>\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
\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t
Karaage, an enormously popular after-work snack in Japan. In sansaro from black feather chicken Label Rouge marinated in Shio Koji.<\/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
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tReserve now<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\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

Sashimi selection sansaro 2023<\/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

Sashimi<\/a> is an exciting topic when you take a closer look at it.<\/p>

We have always been thrilled with the attention to detail our chefs put into the sashimi Moriawase. The fish quality and craftsmanship is, in our estimation, unparalleled in Munich - now we are expanding the selection of mixed sashimi a bit and finally taking the popular (but unfortunately also very expensive)\u00a0Tuna belly toro as sashimi<\/strong> firmly on our map.<\/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
\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t
A good sashimi with toro, the fat tuna belly, is already a rarity these days. Here beautifully decorated from the restaurant sansaro in Munich in June 2022.<\/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
\n\t\t\t\t
\n\t\t\t\t\t

3 variations of Sashimi Moriawase<\/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

The three different sashimi Moriawase are called \"Akebono\", \"Shinonome\" and \"Tenmei\":<\/span><\/p>