Not all ingredients for Japanese sushi can be obtained in organic quality in Germany. But where it is possible and feasible, we have always relied on high-quality ingredients and as much organic quality as possible and thus come as close as possible to sustainable sushi. By the way, we have been doing this constantly since we opened our SUSHIYA Bento Shop in the city center in 2006. For us it is about getting the best quality ingredients and because we are convinced that working sustainably is the right way. Since 2020 we are also certified organic by the control body DE-ÖKO-006. Thereby we use much more organic in our kitchen than you read in the menu - here are just a few single, visible examples.
Since 2015, we have also been relying predominantly on organic meat or on high-quality, comparable beef such as the sensational John Stone beef from Ireland. John Stone has been known for many years for the highest quality in terms of taste, which they achieve through natural rearing and feeding of the cattle - the cattle get plenty of exercise and can graze on pasture almost all year round. No growth enhancing hormones, etc are added and the animals are managed with appropriate, strict health passports. For more information on John Stone, visit www.johnstonebeef.com.
Since opening, we have relied on Ark Organic Shoyu as the base for our in-house soy sauce at the sansaro restaurant in the Amalienpassage. This particularly high-quality soy sauce is produced in Japan using a traditional process. And as is customary in high-class sushi restaurants in Japan, our sushi chefs further refine this excellent soy sauce to brew their own house blend that goes particularly well with our sushi.
Since 2012, we generally use only salmon of the certification "Label Rouge" - an official seal of quality of the French government for natural breeding or rearing. This salmon is 30% more expensive than regular salmon, which you can get in 99% the Munich gastronomy - but for us it is the right way for taste and especially for sustainability reasons. By the way, sometimes even the eggs are "Bio-Label Rouge", depending on which supplier can deliver at the moment. It doesn't get any better than that!
Our juices and juice spritzers have been completely converted to organic since 2016. We use the Naturland certified juices from the regional supplier "Natürlich Saft" (formerly "Natürlich Ammersee") and also from the company Perger, also from the Ammersee. We mix the juice spritzers with high-quality mineral water from Adelholzener. And yes, we are also surprised that things can be done quite differently in gastronomy: even the mineral water is a cost factor that many other restaurants prefer to save on...
Since the opening of the sansaro restaurant in 2007, we have chosen the fine organic beers of "Heinz vom Stein" from the Stein an der Traun Castle Brewery. An organic beer that is rare and not easy to come by in Munich's gastronomy, but which convinced our kitchen at the time right away. It is available as a wheat beer light and dark, as a popular Zwickel beer and also as a non-alcoholic variant with a really excellent taste!
Since the opening of the sansaro restaurant in 2007, we have chosen the fine organic beers of "Heinz vom Stein" from the Stein an der Traun Castle Brewery. An organic beer that is rare and not easy to come by in Munich's gastronomy, but which convinced our kitchen at the time right away. It is available as a wheat beer light and dark, as a popular Zwickel beer and also as a non-alcoholic variant with a really excellent taste!
DE-ÖKO006
Gastronomy is extremely staff-intensive and sales fluctuate greatly depending on the season. We can't bash any other restaurateur because we know how thin the revenue ceiling can be - especially if you rely on high-quality material like we do. Nevertheless, we do it out of conviction and resort to organic or comparable material wherever possible. Because we want to eat that way ourselves, because our cooks want to work that way, and because it's the right way in the long run.
Electricity comes from the socket? Since 2011, all the electricity for our company has been completely converted to green electricity: we purchase green electricity from the city of Munich. Of course, we also make a general effort to save electricity, as far as this is possible for a commercial enterprise. Water comes from the tap? For tea and coffee in our restaurant sansaro we have always used filtered water, in the meantime from our own tap, which is equipped with a professional water filter from the company Britta. This makes the tea and coffee even a little bit better. Since 2016, many cleaning agents in the company as well as personal hand care for staff and hand disinfection have been switched to the particularly high-quality agents from "Tana", which are known in the consumer world through "Frosch" detergents, etc. All these things cost money, make our sushi a little more expensive than from the restaurant next door - but for us sustainability in the use of resources and high quality for our guests is very important. We are happy if you know that and appreciate it.
DE-ÖKO006
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