edomae-matsuki – Japanese Restaurant

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.

As the head chef of Matsuki, I am in charge of every detail in our kitchen. From creating seasonal menus and sourcing the finest ingredients, to guiding our team of chefs, preparing sushi, seasoning dishes, and presenting them with elegance – everything is my responsibility. Every day, I strive to bring to our customers dishes that meet their expectations and offer a truly memorable dining experience delighting all their senses.

Kazune Takeuchi

Owner Chef

Graduated from most famous Japanese culinary school.

Since then, I have built my career in Michelin-starred restaurant, hotel, and on. By using various skills and experiences from my career, I established Edomae Sushi Matsuki. Exploring approach method for cooking by scientific view and with a variety of culinary skills, I conveys the depth of Japanese cuisine to Europeans.