Our restaurant combines a traditional Slovak wine cellar built 300 years ago with a Japanese cyprus, tatami and a Japanese garden to express friendship between Japan and Slovakia.
When it comes to food, it's not just ordinary 鮓 （sushi that is just rice with fish on top, but our 鮨 （sushi） expresses seasons with seasonal ingredients and Edomae's skills that bring the best and tastiest of raw materials used.
our chefs
Yuya Fujita
Head Chef
Graduated from most famous Japanese culinary school.
Since then, worked in hotel to restaurant where he experienced and obtained wide range of cooking technologies in the area of Chinese, French, and Japanese cuisine.
After that, he became independent and worked as owner chef for 8 years.
Many of his cooking focuses on bringing out the best of ingredients by using different techniques which enchanted many of his guests.
Kazune Takeuchi
Owner Chef
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