{"id":62427,"date":"2025-01-30T11:42:53","date_gmt":"2025-01-30T10:42:53","guid":{"rendered":"https:\/\/www.sushiya.de\/?p=62427"},"modified":"2025-02-18T21:48:16","modified_gmt":"2025-02-18T20:48:16","slug":"3-hauben-gault-millau-2025","status":"publish","type":"post","link":"https:\/\/www.sushiya.de\/en\/blog\/3-hauben-gault-millau-2025\/","title":{"rendered":"3 toques Gault & Millau 2025"},"content":{"rendered":"
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We are delighted that Gault&Millau has discovered our restaurant and that sansaro<\/strong> has been awarded three black hoods for 2025.<\/p>

For our entire team, this is not only confirmation of our hard work and love of Japanese cuisine, but also an incentive to continuously develop our range and quality.<\/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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It doesn't get any better than this: S\u00fcddeutsche Zeitung used a photo of one of our kaiseki menus for their article on the new Gault & Millau 2025.<\/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\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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An important source of evaluation alongside the MICHELIN Guide<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Gault&Millau<\/strong>, Founded in France in 1969 by Henri Gault and Christian Millau, it is now one of the most influential restaurant guides in the world alongside the MICHELIN Guide. Emerging from a counter-movement to classic haute cuisine, it had a decisive influence on \u201enouvelle cuisine,\u201c which focused on freshness, product quality, and lighter preparation. Gault&Millau is now published not only in Europe, but is also established in North America, South America, and various regions of Asia.<\/p>

Particularly in the European context, the Gault&Millau<\/strong> has been highly regarded for decades. Its own points system (0 to 20 points) and the resulting toques (up to 5 black toques and the rare red toques for culinary excellence) provide professional classifications for gourmets on the one hand, but also valuable guidance for curious connoisseurs on the other.<\/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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Reception of Gault&Millau in Japan<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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During the MICHELIN Guide<\/a> already enjoying great popularity in Japan, Gault&Millau has been gaining increasing prominence there since its first edition in 2017.<\/p>

Its editors strive to capture the regional diversity and unique characteristics of Japanese cuisine. Product quality, innovative spirit, and service culture play a central role in this endeavor.<\/p>

Nevertheless, in the Japanese trade press, for example in articles in the Japan Times<\/em> (October 22, 2018), Japan Times Archives<\/em>), critically debated whether a \u201eWestern\u201c rating concept can fully do justice to the depth of Japanese cuisine. In Japan, there are restaurants with recipes that are sometimes centuries old and extremely strong regional ties. Some critics also complain that Gault&Millau has not yet gained as much trust there as Michelin or local review portals (e.g., Tabelog). This is, of course, the fundamental problem when the japanese cuisine<\/a> outside Japan by people who sometimes have only a limited understanding of its depth and context. Nevertheless, many chefs, especially the younger, modern generation, see Gault&Millau as a refreshing alternative offering new perspectives.<\/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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3 toques for the sansaro in Munich<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In this challenging environment, we are all the more pleased that we have three black hoods<\/strong> were awarded.<\/p>

For us, this ranking does not mean that we have already reached the highest echelons of Gault&Millau \u2013 after all, the ratings go up to five black toques and even include red toques for particularly outstanding cuisine. Nevertheless, the result shows that our focus on:<\/p>