Various dishes from the biggest continent of the world, Asia, are prepared in three separate kitchens, always from the basic ingredients and according to the traditional procedures.
Meals we love.
Complicated preparation of one of the most famous Chinese recipes, Peking duck, takes us two days. Duck is first marinated in hoisin sauce with spices, the skin is then soaked in hot water and covered with a mixture of syrup, honey and vinegar. The next day this perfectly flavoured duck is roasted in a special oven until crispy.
From wheat, rice or starch flour we prepare home-made dim sum dumplings. We fill them with meat, sea food, herbs and vegetables and then steam them in bamboo baskets or fry in oil until crispy.
Like the fishermen from the island of Hokkaido, we roast fish, sea food, matured meat and vegetables on the robata grill, always at the temperature which makes their taste stand out most. The dishes are served with original marinades and sauces, not only from Japan.
People who inspire us.
We admire the skills of cooks from all over Southern and Eastern Asia who know how to prepare a stir-fry quickly and perfectly. Various recipes and ability to keep the crispiness, tenderness, colour and nutritional values of the ingredients inspire us for many of our dishes.