Momiji autumn menu 2023

31.10.2023

Before our head chef for hot cuisine Riichiro Matsui returns to Japan to open his first own restaurant, he serves a - typical for him - strictly Japanese menu as a farewell to the Autumn in the Amalienpassage to celebrate.

Momiji Menu 2023

The season is finally turning to autumn, and the food is getting even more delicious. Momiji is the Japanese name for the autumn leaves that appear in the Amalienpassage around this time and in Japan with its beauty enraptures all the locals and tourists.

For two days - on Sunday the 29.10.23 and Tuesday the 31.10.23 - we offer exclusively a menu of either 5 or 6 courses.

The menu includes a variety of Japanese dishes such as. Sashimi, Sushi, tempura and grilled dishes, all combined in a balanced menu. We've selected simple, easy-to-eat dishes that showcase the flavors of the ingredients to their best advantage. Whether you are a newcomer to the Japanese cuisine are or a regular, this combination will satisfy your taste buds. Deliberately it is a simple menu with typical Japanese flavor.

On these days with us no dishes à la carte, no TakeOut and no delivery, we ask for your understanding.

After the announcement in the Newsletter the menu was fully booked in no time. For the future, our kitchen team plans to offer special seasonal menus more often. Sign up for our newsletter so that you are always informed about what is going on with us and when we offer special culinary events around Japanese cuisine.

Sharing pleasure in Japanese

SUSHIYA is passionate about Japanese cuisine and culture. In our restaurant sansaro you can encounter the fascinating Japanese cuisine or have it delivered to your home. On our homepage, Facebook and Instragram we always give insights into news and interesting topics.

Sushi & Japanese Catering in Harlaching

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

Japancraft 21

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.