{"id":60878,"date":"2024-05-01T22:11:02","date_gmt":"2024-05-01T20:11:02","guid":{"rendered":"https:\/\/www.sushiya.de\/?p=60878"},"modified":"2024-06-18T09:28:08","modified_gmt":"2024-06-18T07:28:08","slug":"rikki","status":"publish","type":"post","link":"https:\/\/www.sushiya.de\/en\/tageskarte\/rikki\/","title":{"rendered":"Trip to Japan - the summer begins"},"content":{"rendered":"
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Finally, we can respond more to the season in the sansaro restaurant and always offer our guests new menus - with the Menu 2024<\/a> we have taken a big step in a direction that brings us closer to our vision of seasonal, varied Japanese cuisine in Munich, always using the best ingredients and a lot of manual labor.<\/p>

After the first menu in January and then the second menu \"Keichitsu\"<\/a> has won many fans with its fantastic scallops, it is now time for a new menu.<\/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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Rikka - the summer begins<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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As always, the Japanese calendar offers us beautiful, lyrical descriptions of this time of year. In Japan, the peonies are already in bloom and the frogs are beginning to sing and the bamboo to sprout<\/a>The beginning of summer can be felt before it gets really hot. Nature is beginning to give us its bounty again. And of course, we are once again offering a special five-course menu to make it simple and tasty for our guests. This time, however, there are also some \u00e0 la carte dishes that you can choose from when you choose your Sushi<\/a> or want to choose your own starters.<\/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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Shake Kobujime<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Salmon - as always with us Label Rouge<\/a> - is marinated in Japanese konbu and served with green, young asparagus, a little finely chopped radish and a ricotta sauce.<\/p>

Our Sake<\/a>-Recommendation in the optional beverage accompaniment:<\/p>

Amabuki - Sky wind Daiginj\u014d \/ polished to 40 % \/ 16 % Vol. 6 cl<\/i><\/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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Tempura Moriawase<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our fine tempura is already a classic in Munich - this time we are making a small tempura with an aka ebi, a large red prawn. The Japanese even like to eat the head, but for some Germans it's nothing... but the rest is delicious too.<\/p>

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The sake accompaniment is included in the drinks list:<\/p>

Koshi no Kanbai - Sai \/ Junmai Ginj\u014d \/ polished to 55 % \/ 15 % vol. \/ 4 c<\/i><\/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 Omakase<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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3 nigiri of your choice from sushi master Kazunao and 6 rolls of uramaki, 3\u00d72 to be precise, namely hamachi avocado and spicy tuna with cucumber.\u00a0<\/p>

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In the sake accompaniment:<\/p>

Akitabare - Koshiki Junzukuri Junmai \/ polished to 65 % \/ 14-15 % Vol. 4 cl<\/i><\/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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Kamo Sumiso<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A small main course in the menu is the pink roasted duck breast sumiso.<\/p>

Drink recommendation:<\/p>

Rihaku - Dreamy Clouds Tokubetsu Junmai \/ polished to 58 % \/ 15 % Vol. 6 cl<\/i><\/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 - Warabi Mochi<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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For dessert, another classic Japanese mochi, in June we serve a warabi mochi, which the Japanese love in summer.<\/p>

Warabi mochi is a traditional Japanese dessert that impresses with its unique texture and delicate taste. This refreshing and slightly sweet dessert is particularly popular in summer.<\/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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History of Warabi-Mochi<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Warabi mochi has its origins in the Heian period (794-1185) and was already a popular dessert back then. It is said that Emperor Daigo was a great lover of this classic sweet, which underlines its popularity in this era. Warabi mochi was originally considered a luxury item.<\/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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Taste and texture of warabi mochi<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Warabi mochi is characterized by its soft, almost gel-like texture. The taste is subtle and slightly sweet, which makes it an ideal base for various toppings such as kinako (roasted soybean flour) or kuromitsu (black sugar syrup).<\/span><\/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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Today's use as a summer dessert\n\n<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In modern Japanese culture, warabi mochi has remained a popular summer dessert. Its refreshing and cooling mouthfeel makes it especially popular on hot days. It is often sold in traditional candy stores, at summer festivals and in teahouses.<\/span><\/p>

Served with an accompanying Japanese tea.<\/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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A la carte in May at sansaro<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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But that's not all - if you don't want the menu or have already tried it twice, you'll also find other snacks on our current menu.<\/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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Harumaki<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A small, homemade spring roll with baby asparagus and Aka Ebi, a large red shrimp, served with our popular homemade kimchi yogurt sauce.<\/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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Hamachi Gyoza<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Naturally home-made gyoza, with an exclusive filling of hamachi (yellowtail marrow), in a broth of yellowtail and sea bream and served with (naturally also home-made) tamago dashimaki.<\/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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Buta BBQ<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pork belly marinated in shio koji with a slightly sweet barbecue sauce<\/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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Book now at sansaro<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In keeping with the warmer temperatures, we have been opening the small terrace in front of our house in the evenings. Now deeply ingrown with the Japanese maples that we planted and care for in the Amalienpassage, it has become a beautiful place. If the temperatures become more stable, we will also open the large terrace - this is now the case from June 18, 2024. Depending on the weather, we will then automatically reserve a seat inside and outside for you.<\/p>

Book online now<\/a> Your table - we look 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":"

Endlich k\u00f6nnen wir im Restaurant sansaro st\u00e4rker auf die Saison eingehen und unseren G\u00e4sten immer wieder neue Men\u00fcs anbieten – mit der Speisekarte 2024 haben wir einen gro\u00dfen Schritt in eine Richtung gebracht, die uns der Vision einer saisonalen, abwechslungsreichen japanischen K\u00fcche in M\u00fcnchen mit stets besten Zutaten und viel Handarbeit n\u00e4her bringt. Nachdem das […]<\/p>\n","protected":false},"author":2,"featured_media":60902,"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-60878","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-tageskarte-mai-2024-_nz80866-1536px.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/60878","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=60878"}],"version-history":[{"count":41,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/60878\/revisions"}],"predecessor-version":[{"id":61237,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/60878\/revisions\/61237"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/media\/60902"}],"wp:attachment":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/media?parent=60878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/categories?post=60878"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/tags?post=60878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}