{"id":62644,"date":"2025-03-03T17:57:18","date_gmt":"2025-03-03T16:57:18","guid":{"rendered":"https:\/\/www.sushiya.de\/?p=62644"},"modified":"2025-03-27T18:56:17","modified_gmt":"2025-03-27T17:56:17","slug":"fruehjahr-2025","status":"publish","type":"post","link":"https:\/\/www.sushiya.de\/en\/tageskarte\/fruehjahr-2025\/","title":{"rendered":"Trip to Japan \u8349\u840c\u3048 Spring Awakening"},"content":{"rendered":"
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Following the great success of our menu winter solstice<\/a> From the beginning of March, it's time for a fresh start.<\/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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Grass sprouting
spring awakening
2025<\/div><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u201eKusamoe\u201c means that spring is coming and the grass is beginning to sprout. It is a seasonal word that describes the spring scenery. It shows how nature awakens to new life.<\/p>

And as always, upon request, there is a Sake<\/a>-Accompaniments to match the menu that you should definitely try.<\/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\tReserve now for the \u201eJourney to Japan Spring Awakening\"<\/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\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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Suzuki no Mushimono Steamed Sea Bass<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Steamed sea bass with spring sauce, Jerusalem artichoke, cucumber, leek<\/p><\/div><\/div><\/div>

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

Dewazakura Cherry Blossom \/ Daiginjo \/ polished to 50% \/ 15% alcohol by volume.<\/em><\/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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Gob\u014d no Surinagashi Burdock Root Puree<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Black salsify soup with turnips, cime de rapa, pine nuts, and sansh\u014d pepper from Kyoto<\/p><\/div><\/div><\/div>

Sake is not recommended as an accompaniment to soup.<\/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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* Madai no Sashimi Sakura-ae (Sea Bream with Cherry Blossom Dressing)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sashimi of marinated Japanese sea bream with cherry blossoms. Additional course in the 7-course menu. Also available individually as a daily special for 16 euros.<\/p><\/div><\/div><\/div>

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

Kubota \/ Junmai Daiginjo \/ polished to 50 % \/ 15 % vol.<\/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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* Chawanmushi \u8336\u7897\u84b8\u3057<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Steamed egg custard with green asparagus, scallops, shrimp, and shiso oil<\/p>

Additional course in the 7-course option or individually for 12 euros.<\/span><\/p><\/div>

As an optional accompaniment to sake, we serve:<\/span><\/p>

Nagurayama Yokikana \/ Junmai Ginjo \/ polished to 50% \/ 16% alcohol by volume.<\/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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Sushi<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Nigiri<\/a>-Sushi with bluefin tuna belly \/ bonito \/ kobujime red shrimp<\/p>

Inari sushi with shiitake mushrooms \/ shiso<\/p>

Sake pairing:<\/p><\/div><\/div><\/div>

Daishichi Kimoto \/ Junmai \/ polished to 65% \/ 15% alcohol by volume.<\/em><\/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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Available as an optional extra on request:<\/strong><\/p>

Chirashi sushi with bluefin tuna, salmon, egg custard, salmon caviar, and sugar snap peas + $18<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Wagy\u016b Yuzu-Kosh\u014d Sauce<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Japanese Wagy\u016b beef with yuzu kosh\u014d sauce, white asparagus,
Black salsify chips, watercress by Johannes Schwarz<\/p>

Also available individually \u00e0 la carte in a slightly larger portion for 55 euros.<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Sake pairing with lucky rice:<\/div>

Yuho \/ Junmai \/ polished to 60% \/ 16% alcohol by volume.<\/em><\/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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Dessert: Clove ice cream wrapped in double-layered mochi<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Clove ice cream wrapped in mochi, rhubarb sauce, and soba b\u014dlo, a traditional buckwheat cracker that has been considered a special delicacy in Kyoto for several centuries. Naturally, like everything else we make, it is homemade.<\/p>

in addition: Amabuki Tete \/ Liqueur \/ 12% ABV.<\/em><\/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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5 courses per person $100 \u2014 Accompanying beverages $38<\/strong><\/em><\/p>

* 7 courses per person $120 \u2014 Accompanying beverages $48<\/strong><\/em><\/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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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tReserve now for the \u201eJourney to Japan Spring Awakening\"<\/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\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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On the current daily menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The best recommendation is always to try our seasonal menu with 5 or 7 courses \u2013 but for those who want to try sushi & sashimi \u00e0 la carte, there are also a few new starters and main courses.<\/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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Hirame Goma<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Steamed Norwegian halibut with soy-dashi-sesame-dashi-soy sauce, spring vegetables, and beetroot chips.<\/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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Shake Katsu<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Label Rouge salmon fillet cooked medium rare in a crispy breadcrumb coating, vegetables, gari-shiso tartar sauce, yuzu shichimi from Kyoto<\/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":"

Nach dem gro\u00dfen Erfolg unseres Men\u00fcs Wintersonnenwende ist es ab Anfang M\u00e4rz Zeit f\u00fcr einen Neubeginn \u8349\u840c\u3048 KusamoeFr\u00fchlingserwachen 2025 \u201eKusamoe\u201c bedeutet, dass der Fr\u00fchling kommt und das Gras zu sprie\u00dfen beginnt. Es ist ein Jahreszeitenwort, das die Fr\u00fchlingsszenerie beschreibt. Es zeigt, wie die Natur neues Leben erwacht. Und wie immer gibt es auf Wunsch eine […]<\/p>\n","protected":false},"author":2,"featured_media":62648,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[22,133],"tags":[],"class_list":["post-62644","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tageskarte","category-template-neu"],"jetpack_featured_media_url":"https:\/\/www.sushiya.de\/wp-content\/uploads\/tageskarte\/sansaro-reise-maerz-2025_nz82163-1536px.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/62644","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=62644"}],"version-history":[{"count":50,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/62644\/revisions"}],"predecessor-version":[{"id":62734,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/62644\/revisions\/62734"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/media\/62648"}],"wp:attachment":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/media?parent=62644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/categories?post=62644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/tags?post=62644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}