{"id":64114,"date":"2026-03-30T08:45:33","date_gmt":"2026-03-30T06:45:33","guid":{"rendered":"https:\/\/www.sushiya.de\/?p=64114"},"modified":"2026-05-12T15:18:45","modified_gmt":"2026-05-12T13:18:45","slug":"fruehling-2926","status":"publish","type":"post","link":"https:\/\/www.sushiya.de\/en\/tageskarte\/fruehling-2026\/","title":{"rendered":"Haru no Oto \u6625\u306e\u97f3 Sound of spring"},"content":{"rendered":"
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From March 30, 2026 we invite you to our spring menu in the restaurant sansaro \u6625\u306e\u97f3 - Haru no Oto<\/strong>, the \u201esound of spring\u201c.<\/p>

Spring does not come all at once. It grows quietly, layer by layer: first delicate and green, then clear and fresh, then still and concentrated - and finally deeper, warmer and earthier. Our new seasonal menu follows precisely this movement. With Haru no Oto, our chef Romeo Myo Thu tells the story of spring not as an image, but as a movement.<\/p>

From the first young green of Sakizuke to the clear precision of Tsukuri, the calmness of Wanmono and the freshness of Sunomono to the earthy depth of Shiizakana in the 7-course menu, the menu unfolds step by step. With sushi and dessert, this journey ends lightly, delicately and with the quiet elegance that we love so much about Japanese spring cuisine.<\/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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Haru no Oto<\/div>
\u6625\u306e\u97f3 <\/div>
Sound of spring<\/div><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A small spring landscape forms the prelude on the tray: young green aromas, first blossoms, sea, field and forest in fine, different textures. The menu then becomes more precise and clearer: with a well-formulated tsukuri of madai, a calm wanmono and a fresh sunomono that opens up the palate. This is followed in the 7-course menu by the powerful, deep highlight of the menu, the shiizakana. The hearty courses conclude with a selection of seasonal nigiri, before the dessert of genmai-cha, sakura and rhubarb brings spring to a gentle and elegant close.<\/p>

We serve our spring menu as a 6- or 7-course menu<\/p>

With the 7-course menu, an additional course, the Wagyu \u5f37\u80b4 - Shiizakana, completes the menu sequence. This course is omitted from the 6-course menu, making the menu somewhat lighter.<\/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 \u201eTrip to Japan\"<\/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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Insider tip sake accompaniment<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our tip is always the sake accompaniment to the menu - and you could even say that our restaurant and the seasonal menu have become an insider tip for sake enthusiasts for this very reason. Because we have over 40 Sake<\/a> from a wide variety of suppliers and manufacturers on the menu - a gigantic logistical effort for a restaurant as small as sansaro with just 45 seats and little space.<\/p>

But the seasonal menus always open up new worlds of sake for you, because you can taste completely different styles of Japanese rice wine of the highest quality in small quantities with the different courses of the menus.<\/p>

All the more so because our chef Romeo Myo Thu doesn't just cook classic Japanese food (which would always result in the same selection of classic sake), but also incorporates modern and sometimes creative influences into the menu, playing with regional ingredients that allow for different pairings. (Now we are curious to see whether the competition will read this and Max or Moritz will simply try to copy our strategy)<\/em><\/p>

This really is a special occasion for connoisseurs of fine drinks. So our tip is to go for the sake accompaniment!<\/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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Sakizuke \u5148\u9644<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Prelude: Spring landscape<\/strong><\/p>