This week a friendly group of foreigners from America, France, Turkey and Malaysia came to us to try out the new Japanese menu Taste of winter. It was personally created by our chef. He selected Japanese dishes that contain local and seasonal ingredients. With his years of experience and passion for food he loves to create delicious menus for our customers. In our modern but also traditional Japanese bar you can sit comfortably and talk to our chef while he is cooking your meal. Maybe he has some cooking advice for you!

First, our guests got some appetizers.

- Pak Choi / deep fried tofu from Kumamoto
- Shrimp-shaped taro (kind of potato) with sesame sauce
- Grilled Barracuda fish dressed with vinegar cucumber salad
- Water chestnut chips, ginkgo nuts, yam bulb lets

Afterwards they enjoyed a six – course menu of best quality.

- Grilled mackerel fish
- Shiitake mushroom
- New Zealand spinach
- In Yuzu flavored clear soup

- Sashimi of flat fish and roasted bonito fishes
- Garniture of Japanese radish, green perilla, spike, radish with fresh wasabi

- Flavored Yuzu and Soy sauce grilled Japanese amberjack fish
- Lotus root fried in sugar and soy sauce
- Pickled Japanese ginger (myoga)

- Boiled radish in minced chicken soup
- Shimeji mushroom and garland chrysanthemum
- Fine strips of leek and pepper

- Hail fried Japanese seerfish with Senbei crisp (Japanese crackers)
- Green pepper and citrus sudachi (species of Japanese citrus)

- Red sea bream fish, ginger flavored cooked rice
- Japanese styled pickles: Chinese cabbage
- Miso soup with tofu skin and Japanese parsley