握り寿司 Nigirizushi

Three years after my first trip to Tokyo I had the pleasure and honour to visit "my personal master of sushi ceremonies" (= the best sushi chef I know) in his little restaurant again.

Unfortunately I do not know (= can't read) his name nor the name of his restaurant in Ota-ku, Tokyo-City, not far away from Omori station.

With the support of Sapphire I now know the restaurant's name: SUKEROKU.
Thanks for your help, Sapphire!

Here's the building (called twin building) where the sushi restaurant is situated in the fifth floor.

So end of August 2012 I had the pleasure to taste his great pieces of nigirizushi (which is what the world today knows as "sushi") again.

Certainly my Japanese blog fellows are able to read the menu board. For me it was just an enigma, but fortunately my Japanese colleagues ordered for me.

Did you spot the picture postcard from Rothenburg bottom left!? ;-)

I suppose the name of the sushi restaurant is written on the paper cover of the chopsticks. Can anybody translate it for me??? The shrimps obviously are the distinctive feature of the restaurant!?

Isn't this starter a gastronomical piece of poetry??? 

 

As far as I can remember the pieces of nigirizushi coming next are according the right order of courses.

Unfortunately I'm no expert for Japanese food culture at all. 

So please accept my apologies not knowing the correct names of the pieces of sushi.

But maybe I get support from an expert??? ;-)

Looks like salmon? --> sake (鮭) ???

--> maguro (鮪): tuna !!!

(Thanks, Yoko!)

What I was able to see is that the order of courses changes between a red piece of fish or shells and whitefish.

No idea what type of fishes I got next...

The alignment of the grains of rice is the same like the structure of the fish or shell.

Coincidence or masterpiece!?

The little green dot is Wasabi, isn't it? ;-)

This little masterpiece the sushi chef made especially for me. It was made from a kind of miniature leek, but I'm not absolutely sure about this.

As a present for my host I had some postcards from Rothenburg painted by the Japanese artist Eichii Takeyama.

 

Thank you very much for this great meal and evening,

dear host and dear Japanese colleagues!

11th anniversary of our favourite restaurant STEFELES

Stefeles
at Assamstadt, Germany

Yippi-ey-yeah!!!

Happy birthday,
dear STEFELES team!

My anniversary dinner meal of today's evening:

Meat meets fish, vegetables topped the meal off.

The culinary sorcerer at work...

...the guests enjoy the specific Stefeles atmosphere in the meanwhile.

The anniversary crackerbarrel - family, neighbours, friends...

Philosophy on a Sunday evening:

"Never choose your women or your linen by candlelight."

Caribic food @ Zuckerhut

Internationale Küche trifft auf Assamstadt - seit mehr als zehn Jahren bereits!

International cuisine meets Assamstadt - since more than ten years now!

Liebe STEFELES-Fans! 

Passend zu den aktuell in Deutschland herrschenden Sommertemperaturen gibt's auch wieder die passenden Gerichte dazu aus südlichen Gefilden in eurem Lieblingslokal: Erfrischend leichte karibische und südamerikansiche Köstlichkeiten mit tollen Aromen!

Dear STEFELES fans!
Appropriate to the current German summer temperatures your STEFELES restaurant offers the right dishes from the southern hemisphere: refreshing light Caribian and South American delights with great aromas.

Jedes der Gerichte wird wie immer frisch und individuell von Chefkoch Markus Wachter für euch zubereitet.

STEFELES chef & owner Markus Wachter prepares each dish freshly and individually for you.  

Der Küchenmeister bei der Arbeit - in seiner allzeit vom Restaurant einsehbaren Küche.

The "wizzard of pots" at work - in his restaurant kitchen where you can watch him working at all times through a window from the dining area.

Zwei Ansichten von "Tomaten- & Linsen-Feuerwasser" - eine köstlich würzig-erfrischende Vorspeise für verwöhnte Gaumen.

Here you see two different views on one aromatic and refreshing starter for refined palates: "tomato and lentile fire water"

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Das Geschenk des Hauses an seine Gäste am heutigen Abend: 

Mais-Mousse mit Weißer Schokolade!

 Zum Dahinschmelzen!

Free of charge -"gift of the restaurant" -  for STEFELES guests on today's evening:
Mousse made of corn and white chocolade!
Try it and you wanna die for!

Wo findet man so etwas sonst noch links oder rechts des Taubertals zwischen Rothenburg und Wertheim???

Where do you find something like this left or right of the Tauber valley between  Rothenburg and Wertheim???

Et voilà: Das Hauptgericht - Bermuda-Barramundi.

Fischfilets vom Barramundi mit Rohrzucker gratiniert, Kokosreis an Thaichilli und Mangosorbet.

Info für Ernährungsbewusste: Der Barramundi hat einen Fettgehalt von ca. 2 % und ca. 15 % Eiweißanteil.

Wohl bekommt's.


Et voilà: the main course - Bermuda barramundi.
Filleted fish of the barramundi, also known as Asian Seabass, gratinée with cane sugar, coconut rice with Thai chilli and mango sorbet.

Info for nutrition-conscious people: the barramundi fish has a fat content of approx 2% and a protein content of approx. 15%.

Enjoy your meal.

Da lachen Herz und Geschmackszellen des Gastes - und auch das Auge des Fotografen freut sich daran... ;-)

Guests and gustatory cells are happy - and it even cheers the eye of the photographer... ;-)

5.KAT - 5th floor

Three weeks ago: a rainy Sunday evening in Istanbul.

Only 30 hours ago it looks like that from the roof of the same place:

A great view on the Bospherus and to the Asian side of Istanbul megacity.

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But on the evening we reserved a table at 5.KAT, the atmosphere was a more like on a evening in late autumn - solemnly and gracefully.

So exactly the right atmosphere to have a great candle-light dinner...

 

5.KAT - the name of the restaurant means 5th floor. 

It's in Cihangir, one of the neighborhoods of the Beyoğlu district in Istanbul. The neighborhood there has many narrow streets, a park, and street cafes. It is located between Taksim Square and Kabataş.

The international dishes - and the prices - are on a high level - but in combination with the great atmosphere and staff it was really worth the money.