A small but fine catering we were allowed on Saturday 23 July for a private party in Eichenau near Munich
Washoku Glossary Japanese cuisine is an endless treasure chest of exciting stories. Here we link a few terms that remind us of
For our second Kaiseki event we ventured out onto our large terrace in the Amalienpassage - and were surprised by the weather after all...
Perhaps you think that sake must be drunk hot? And that therefore it would not be suitable to drink it in
At SUSHIYA in Munich, we are fascinated by Japanese cuisine and culture. Our mission is to translate the Japanese craftsmanship of our chefs and the many stories that Japanese cuisine offers in a culinary way for our guests.
But of course, the depth of Japanese craftsmanship is not limited to the kitchen - it can be found in all areas of Japanese life and creation.
But the preservation of craftsmanship and knowledge of the right techniques is no longer automatic: more and more knowledge is being lost. And it often takes people from the outside to make a difference. Steve Beimel, originally from America and now living in Kyōto, has dedicated himself to preserving Japanese crafts and founded an organization that deserves support.
We had the pleasure to host a special catering in Munich-Harlaching on Friday, June 10, 2022: a regular customer of our restaurant sansaro celebrated her
Authentic Japanese cuisine likes to focus on the intrinsic flavors of the ingredients used and refrains from combining flavors too strongly.
In Japan, there are many different types of Bentō for different occasions and purposes. In mid-May 2022, we had the
Outlook for the sake tasting on May 29, 2022 At the end of May we will again host a sake tasting, Sunday, 15.30h. Before Corona had
Unceasingly the river flows and yet the water is never the same. Where the currents meet, bubbles of foam appear on the surface of the water - bursting to disappear, while others rise to replace them. None lasts. It is the same in this world with people and their dwellings: everything is constantly changing.
DE-ÖKO006
Sign up for our newsletter!
