{"id":60583,"date":"2024-03-19T20:20:30","date_gmt":"2024-03-19T19:20:30","guid":{"rendered":"https:\/\/www.sushiya.de\/?p=60583"},"modified":"2024-03-19T22:51:20","modified_gmt":"2024-03-19T21:51:20","slug":"keichitsu","status":"publish","type":"post","link":"https:\/\/www.sushiya.de\/en\/tageskarte\/keichitsu\/","title":{"rendered":"Keichitsu - nature begins to awaken"},"content":{"rendered":"
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Our Menu \"Trip to Japan in January\"<\/a> was such a great success with many guests that we immediately extended it to February.<\/p>

Now we are already in March and the classic Japanese calendar speaks of nature awakening and caterpillars becoming butterflies - and we present a new menu, which we simply call \"Keichitsu\" to match the Japanese season.<\/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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Seasonal menu from mid-March<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The first guests have already tried the menu, which was launched on March 14, 2024, and were delighted.\u00a0<\/p>

For this menu, our sake sommelier has once again created an optional Sake<\/a>-The menu starts with the outstanding Dassai 23 sake and ends with a Sencha, a typical Japanese green tea, for dessert.<\/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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Maguro Tataki<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tuna in a sesame crust on a soy dashi and with small decoration<\/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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Yasai tempura<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We can't do without it: there are star chefs who describe our tempura as a \"benchmark\", so we've picked out a few refreshing vegetables for you to make it a little more spring-like this time.<\/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<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Of course, our sushi master contributes five nigiri sushi.<\/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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Hotate spinach<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Something very special:<\/p>

a hand-dipped scallop from Norway, freshly released, on a small wild garlic spinach, with soy butter and a kinome leaf (Japanese Sancho pepper bush).<\/p>

Intense with a slightly French touch, dig right in with your spoon and enjoy the incomparable quality of the scallop.<\/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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Dessert Sakura Mochi<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our patissier makes a very Japanese, rare dessert to go with it: a sakura mochi made from Domyo-ji-ko<\/a>filled with homemade anko.<\/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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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBook now for the menu<\/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
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Limited availability and duration<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Due to the very high-quality scallops, which must always be processed fresh, the daily quantities of the menu are limited and we are also not sure how long we will be offering this menu.<\/p>

We recommend: Book now and select the Experience when you make your reservation<\/a>so that we can plan accordingly for you.\u00a0<\/p>

We are looking forward to your visit!<\/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<\/div>","protected":false},"excerpt":{"rendered":"

Unser Men\u00fc \u201eReise nach Japan im Januar“ war ein so gro\u00dfer Erfolg bei vielen G\u00e4sten, dass wir sie gleich auch auf den Februar ausgedehnt haben. Nun sind wir schon im M\u00e4rz und der klassische japanische Kalender spricht davon, dass die Natur erwacht und aus Raupen Schmetterlinge werden – und wir pr\u00e4sentieren ein neues Men\u00fc, was […]<\/p>\n","protected":false},"author":2,"featured_media":60598,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[22,19,133],"tags":[],"class_list":["post-60583","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tageskarte","category-sansaro","category-template-neu"],"jetpack_featured_media_url":"https:\/\/www.sushiya.de\/wp-content\/uploads\/tageskarte\/sansaro-maerz-2024_nz80717-1536px.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/60583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/comments?post=60583"}],"version-history":[{"count":35,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/60583\/revisions"}],"predecessor-version":[{"id":60623,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/60583\/revisions\/60623"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/media\/60598"}],"wp:attachment":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/media?parent=60583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/categories?post=60583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/tags?post=60583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}