Again (after our Fukiyose-Bentō March) we had the pleasure to make special Bentō for a highly esteemed Japanese clientele in Munich, this time to two
Our first Kaiseki event in the restaurant sansaro was still a journey into the unknown - with a beautiful result....
After Lent (and before our special Kaiseki event), our customers get to really feast again. The chef has two specials
With the growing popularity of sake around the world, more and more people are enjoying sake in our restaurant sansaro as well.
Japanese Bentō - made by expert hands - are truly small culinary treasure chests. It is often said that one of the unique
Since 2019, the restaurant Sansaro has a special rarity as the crowning highlight at the end of the drinks menu: yuzu spirit. Yuzu? What is
On March 17, we had the opportunity to celebrate the end of a day of workshops by a small but nice business group with a small,
In Japan, Uni, as sea urchin is called there, is a sought-after delicacy. Thanks to an incomparably spicy flavor and a creamy
Intensely fresh, slightly sour-tart fragrance, yellow to orange coloration and an incredible aroma - this is yuzu, organically grown as Citrus
Ever since we opened our former SUSHIYA BENTO SHOP downtown in 2006, we at SUSHIYA have been consciously focusing on Japanese chefs, high-quality ingredients, and as much and more organic or comparable products as possible.
It's not cheap, but we think it's the right way to go.
DE-ÖKO006
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