"Japanese Cuisine" Restaurants in Germany
Christian Bau has not only set the tone with his cuisine, but also new standards. The basis is French cuisine, which Bau perfectly complements with the flavors of the Asian world.
The restaurant name means "What's worth getting up for in the morning" - and this definitely includes the menus by head chef Christoph Rainer with components such as Hiramasa Kingfish or Yasai Curry.
Craftsmanship in the best sense of the word: guests can watch as Benjamin Peifer cooks for them. Many small and medium-sized courses characterize his menu. Much of it is homemade, including the ham and soy sauce.
It doesn't get much more Japanese than this in Stuttgart. The bar and dining area are already wonderful places to sit, but how about a seat in the authentic-looking adjoining room? Sake and Swabian Sauvignon Blanc taste just as good here as they do there! In addition to sushi, the tempura and karaage are legendary.
Cosmopolitan Peter Fridén lives and celebrates "New Nordic Japanese Cuisine". In his brilliantly presented dishes, he combines Japanese finesse with Scandinavian freshness. Always highly praised.
Michelin-starred chef Anton Schmaus works hand in hand with sushi master Atsushi Sugimoto to create menus that focus on the essentials. The Upper Palatinate meets Osaka in just twelve places.
Anyone watching Masaru Oae at work from the counter will get a feel for his great craftsmanship. Authentic Japanese cuisine with European influences at its finest.
Andreas and Jörg Scherle have left their mark on the Weinsteige, but now Holger Haag as head chef and Sebastian Falge as restaurant manager are at the forefront. The gourmet menu is also available as a vegetarian option.
At “Shio,” there are only ten comfortable armchairs, and they’re booked solid for weeks in advance. It’s omakase time—you leave it up to the chef to decide what he’ll put together that evening. In this case, Hubert Haciski and his co-chef. The ten courses that follow prove it was a good decision. The Canadian-born chef, who grew up in Hamburg, has dabbled in various culinary fields in recent years. As a student of Karlheinz Hauser, he was at home at “Seven Seas”; he went to Australia and New Zealand to cook in other kitchens; he worked on private yachts and islands; and he trained to become a sushi master. You can taste this wealth of experience in every single dish served on small plates and in bowls by the two chefs. A depth of flavor and complexity with an element of surprise that very few chefs can achieve. “Shio” was recently named Hamburg’s best Japanese restaurant. But that’s only half true. Here, dishes aren’t prepared in a purely Japanese style, but rather in a way that appeals to European palates: très français. It starts right away with a tiny mussel terrine, enveloped in oyster foam and topped with trout caviar. Hubert Haciski pairs the sea bream sashimi with the aroma of salted lemon, which balances the sweet soy sauce. The hand-dipped scallop is bathed in a butter-lemon sauce, and the Canadian lobster nestles against a miso hollandaise with a hint of umami. Finally, an oyster glides into your mouth with a warm champagne-yuzu cream and a subtle sweetness. What a finale!
You can taste that Julio Pizarro is a creative chef in his innovative dishes. Cleverly composed from first-class products, everything is prepared with a gourmet touch.
Asian fine dining taken to the extreme: A Miyazaki wagyu sandwich as a starter for 99.99 euros is a hit. Excellent sushi, curries, seafood and steaks in a sumptuous setting.
The international flair of the modern-styled restaurant is palpable, and the menu offers a good mix of classics of Asian cuisine, far beyond sushi and sashimi.
Under the traditional thatched roof, Thomas Schnabel provides hearty cuisine at a consistently delicious level. Fish, meat and sushi as well as the fried fish are a success, as is the lobster soup.
In Munich, you can enjoy the Eisbach and now also IM Eisbach. French cuisine with a Japanese touch makes for great surprises. Recommendation: the tuna steak with salmon caviar and salad.
Inspired by modern Japanese sushi, the aim is to reinterpret traditional dishes and liven them up with unexpected flavors. The wonton soup is a particularly successful example of this!
DO & CO offers contemporary Asian cuisine with show effects. It is known for its fine sushi variations from the open kitchen and the large terrace. DJs provide urban hotspot flair here in the evenings.
A tsunami is not dangerous here, but delicious. That's the name of the Japanese tapas that chef Atsu Tajima serves in a wonderful ambience. Of course, there's also fantastic sushi.
Asian fusion restaurants are as common in Cologne as candy during Carnival; for authentic Japanese cuisine, you used to have to drive all the way to Düsseldorf. Even though the Belgian Quarter will never be a Little Tokyo, things are changing. The latest addition is TOKI, whose kaiseki-inspired cuisine instantly transports you to the Land of the Rising Sun. Chef Hideyuki Takahashi focuses on a faithful interpretation of traditional haute cuisine, in which many small, carefully coordinated courses create the characteristic build-up of anticipation. Not only does the dramatic structure—which closely follows the classic sequence of palate-teasers, dashi soup, sashimi, and a main course that’s either crispy-fried, grilled, or braised—but also the aesthetic presentation demonstrate a keen sense of theatricality. After all, the master chef has over twenty years of experience. Yet despite a deep love for authenticity, he is willing to make concessions—evident, for example, in the sushi variation tailored for European palates, which complements the ritualistic menu with expertly seasoned raw fish and rice bites. The Wagyu short rib from Kagoshima brings sumptuous richness and a thick, glossy, umami-rich jus to the table. Ultimately, the main adjustment was made to the length of the highly seasonal menus: In Japan, a kaiseki meal can include up to 18 small plates served separately; at TOKI, the maximum is seven. With dishes as light as a feather—such as the fish broth with somen noodles, as delicate as enoki mushrooms, or the zensai platter featuring melt-in-your-mouth shabu-shabu, miso-dressing-coated seafood, and homemade corn tofu, you’d be happy to stay a little longer here as well.
"The joy of trust" is how Koichiro Yoshida describes the principle of Kappo cuisine. Several courses, the refined simplicity of the best, ultra-fresh ingredients and everything harmoniously coordinated. You leave inspired.
Japan and Vietnam in the middle of Munich: Here you will find extraordinary creations in the spirit of traditional cuisine. The dishes from the wok or grill are accompanied by a fine selection of sake.