You will not find popular sushi combinations such as salmon with cream cheese on the menu at Sushiya Sansaro, or rather not anymore. Because the new menu of the Japanese restaurant, which opened in 2007 in the Amalienpassage, largely dispenses with fusion and concentrates on authentic Japanese cuisine, into which more flows than just ingredients. According to the philosophy, every bite promises harmony and devotion, cooking and culture are inseparable. “Seasonal, handmade, Japanese” is now the new credo of the revised menu by chef Riichiro Matsui, who has been leading the kitchen team since 2020.
Sushiya Sansaro in Maxvorstadt: slowing down on tatami mats – Munich
