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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 the Edomae skills that brings the best and tastiest of used ingredients.

our chefs

Peter Horvát

chef's assistant

He graduated from the University of Sushi in Japan. He surprises many Japanese with the delicate consistency of his rice and he has received an excellent rating from the university. He is currently trained by Mr. Nagasawa in Edomaesushi preparation techniques.

Nagasawa Keisuke

chef

He graduated from the University of Sushi in Japan. After graduating from the University of Sushi, he gained a lot of experience at the Michelin Restaurant in Japan. He has been chosen for this project due to his sensitive approach to sushi preparation, talent and his desire to exceed expectations.

Takeuchi Kazune

manager

He graduated from Japan's most famous cooking school. He then gained experience at the Michelin Chinese Restaurant and Hotel Industry. Finally, he acquired the knowledge necessary to run a perfect restaurant.

Dinner for € 90 

 
Appetizer 1
Sashimi board 1
Special board 1
9 pieces of Nigiri 
Kerayaki (egg pancake) & Soup
dessert

Dinner for € 120 

 
Appetizer 3
Sashimi board 1
Special board 1
11 pieces of Nigiri 
Kerayaki (egg pancake) & Soup
dessert

reservation

We go shopping fresh fish every day. If you do not make a reservation at least a day in advance, we will not be able to prepare fresh fish for you. Once you have booked in advance, we will have enough time to collect the ingredients before you arrive.
 
Reservations can be made on the same day by 12:00, but the menu content may change depending on the fresh fish we have at the restaurant.
Thank you very much for your understanding.

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PHOTOS FROM INSTAGRAM

edomaesushimatsuki

  • Sardine 鰯 - IwashiThere are over 300 species of sardine around the world.The Sardine nigiri is served with chopped chives and grated ginger.#スロバキア#slovakia #ブラチスラバ#Bratislava#旧市街地#oldtown #海外移住 #gourmet#グルメ#グルメな人と繋がりたい #鮨#寿司#スロバキア初#sushi#edomae#松木#matsuki#飲食人大学卒業生 #Venturska #Wien#Budapest#food#dinner #delicious#yummy#lunch#restaurant#sardine#鰯
  • Sardine 鰯 - IwashiThere are over 300 species of sardine around the world.The Sardine nigiri is served with chopped chives and grated ginger.#スロバキア#slovakia #ブラチスラバ#Bratislava#旧市街地#oldtown #海外移住 #gourmet#グルメ#グルメな人と繋がりたい #鮨#寿司#スロバキア初#sushi#edomae#松木#matsuki#飲食人大学卒業生 #Venturska #Wien#Budapest#food#dinner #delicious#yummy#lunch#restaurant#sardine#鰯
  • Sardine 鰯 - IwashiThere are over 300 species of sardine around the world.The Sardine nigiri is served with chopped chives and grated ginger.#スロバキア#slovakia #ブラチスラバ#Bratislava#旧市街地#oldtown #海外移住 #gourmet#グルメ#グルメな人と繋がりたい #鮨#寿司#スロバキア初#sushi#edomae#松木#matsuki#飲食人大学卒業生 #Venturska #Wien#Budapest#food#dinner #delicious#yummy#lunch#restaurant#sardine#鰯
  • Zuke 漬けZuke is one of the traditional Edomae-style sushi methods.Before when refrigerators were not around, sushi chefs put raw fish meat in soy sauce so the sodium prevented it from spoiling too quickly. This is called the Zuke method.Now that there has been advances in refrigeration technology, it’s no longer necessary, but maturing the fish gives it a completely different taste and brings out its umami.the old Edo-style method is to perform Zuke after parboiling.Parboiling means to pour boiling water on the tina until the color of the tuna changes color.The tuna is then put in Zuke soy sauce.In this method, the soy sauce only soaks into the surface part where the color changed from the parboiling, so the flavor of the tuna remains.Tuna is an essential part of Edomae-style sushi.The fattier cuts of tuna(Otoro, Chutoro)are most popular now. But zuke of lean tuna meat also has completely different good taste compared with taste of the fattier tuna.#slovakia #ブラチスラバ#Bratislava#旧市街地#oldtown #海外移住 #gourmet#グルメ#グルメな人と繋がりたい #鮨#寿司#スロバキア初#sushi#edomae#松木#matsuki#飲食人大学卒業生 #Venturska #Wien#Budapest#food#dinner #delicious#yummy#restaurant#漬け #漬けまぐろ #marinated
  • Zuke 漬けZuke is one of the traditional Edomae-style sushi methods.Before when refrigerators were not around, sushi chefs put raw fish meat in soy sauce so the sodium prevented it from spoiling too quickly. This is called the Zuke method.Now that there has been advances in refrigeration technology, it’s no longer necessary, but maturing the fish gives it a completely different taste and brings out its umami.the old Edo-style method is to perform Zuke after parboiling.Parboiling means to pour boiling water on the tina until the color of the tuna changes color.The tuna is then put in Zuke soy sauce.In this method, the soy sauce only soaks into the surface part where the color changed from the parboiling, so the flavor of the tuna remains.Tuna is an essential part of Edomae-style sushi.The fattier cuts of tuna(Otoro, Chutoro)are most popular now. But zuke of lean tuna meat also has completely different good taste compared with taste of the fattier tuna.#slovakia #ブラチスラバ#Bratislava#旧市街地#oldtown #海外移住 #gourmet#グルメ#グルメな人と繋がりたい #鮨#寿司#スロバキア初#sushi#edomae#松木#matsuki#飲食人大学卒業生 #Venturska #Wien#Budapest#food#dinner #delicious#yummy#restaurant#漬け #漬けまぐろ #marinated
  • Zuke 漬けZuke is one of the traditional Edomae-style sushi methods.Before when refrigerators were not around, sushi chefs put raw fish meat in soy sauce so the sodium prevented it from spoiling too quickly. This is called the Zuke method.Now that there has been advances in refrigeration technology, it’s no longer necessary, but maturing the fish gives it a completely different taste and brings out its umami.the old Edo-style method is to perform Zuke after parboiling.Parboiling means to pour boiling water on the tina until the color of the tuna changes color.The tuna is then put in Zuke soy sauce.In this method, the soy sauce only soaks into the surface part where the color changed from the parboiling, so the flavor of the tuna remains.Tuna is an essential part of Edomae-style sushi.The fattier cuts of tuna(Otoro, Chutoro)are most popular now. But zuke of lean tuna meat also has completely different good taste compared with taste of the fattier tuna.#slovakia #ブラチスラバ#Bratislava#旧市街地#oldtown #海外移住 #gourmet#グルメ#グルメな人と繋がりたい #鮨#寿司#スロバキア初#sushi#edomae#松木#matsuki#飲食人大学卒業生 #Venturska #Wien#Budapest#food#dinner #delicious#yummy#restaurant#漬け #漬けまぐろ #marinated
  • Saba(mackerel) Oshi sushi!! It’s not Edomae style sushi but it’s also one of a traditional sushi in Japan.Oshi-sushi(pressed sushi) which is representative of Osaka sushi.A group of Oshi-sushi includes, Battera using mackerel in Osaka. In Kyoto that is called Bo-sushi.Masu-sushi round sushi topped with salmon in Toyama prefecture.Nigiri(sushi) which shaped by hand is representative at present in Japan, but major kinds of sushi used for bento box(lunch box) are Oshi-sushi.And Maki (roll one) also.Pls try it with a lot of fresh wasabi!!Best combination!! #スロバキア#slovakia #ブラチスラバ#Bratislava#旧市街地#oldtown #海外移住 #gourmet#グルメ#グルメな人と繋がりたい #鮨#寿司#スロバキア初#sushi#edomae#松木#matsuki#飲食人大学卒業生 #Venturska #Wien#Budapest#food#dinner #delicious#yummy#restaurant#押し寿司 #鯖の棒鮨 #バッテラ
  • Saba(mackerel) Oshi sushi!! #スロバキア#slovakia #ブラチスラバ#Bratislava#旧市街地#oldtown #海外移住 #gourmet#グルメ#グルメな人と繋がりたい #鮨#寿司#スロバキア初#sushi#edomae#松木#matsuki#飲食人大学卒業生 #Venturska #Wien#Budapest#food#dinner #delicious#yummy#restaurant#押し寿司 #鯖の棒鮨 #バッテラ
  • Saba(mackerel) Oshi sushi!! It’s not Edomae style sushi but it’s also one of a traditional sushi in Japan.Oshi-sushi(pressed sushi) which is representative of Osaka sushi.A group of Oshi-sushi includes, Battera using mackerel in Osaka. In Kyoto that is called Bo-sushi.Masu-sushi round sushi topped with salmon in Toyama prefecture.Nigiri(sushi) which shaped by hand is representative at present in Japan, but major kinds of sushi used for bento box(lunch box) are Oshi-sushi.And Maki (roll one) also.Pls try it with a lot of fresh wasabi!!Best combination!! #スロバキア#slovakia #ブラチスラバ#Bratislava#旧市街地#oldtown #海外移住 #gourmet#グルメ#グルメな人と繋がりたい #鮨#寿司#スロバキア初#sushi#edomae#松木#matsuki#飲食人大学卒業生 #Venturska #Wien#Budapest#food#dinner #delicious#yummy#restaurant#押し寿司 #鯖の棒鮨 #バッテラ
  • Salmon, losos, サーモンA salmon is caught in Scotland or Norway in Europe, also in Alaska, Canada and in New Zealand.It’s used some Edomae style methods at our restaurant Matsuki.marinate with shio-koji, marinate with Shiro(white) soy sauce made from wheat mainly, or Aburi it means searing or torching.The Sio-koji.Sio-koji is a japanese traditional ingredient.It's a fermented mixture of salt, koji and sake or water.Koji itself is malted rice.It brings out the taste of the salmon.#スロバキア#slovakia #ブラチスラバ#Bratislava#旧市街地#oldtown #海外移住 #gourmet#グルメ#鮨#寿司#スロバキア初#sushi#edomae#松木#matsuki#飲食人大学卒業生 #Venturska #Wien#Budapest#food#dinner #delicious#yummy#restaurant#サーモン #salmon #塩麹 #shiokoji
  • Salmon, losos, サーモンA salmon is caught in Scotland or Norway in Europe, also in Alaska, Canada and in New Zealand.It’s used some Edomae style methods at our restaurant Matsuki.marinate with shio-koji, with Shiro(white) soy sauce made from wheat mainly, or Aburi it’s searing or torching.The sio-koji.Sio-koji is a japanese traditional ingredient.It's a fermented mixture of salt, koji and sake or water.Koji itself is malted rice.It brings out the taste of the salmon.#スロバキア#slovakia #ブラチスラバ#Bratislava#旧市街地#oldtown #海外移住 #gourmet#グルメ#鮨#寿司#スロバキア初#sushi#edomae#松木#matsuki#飲食人大学卒業生 #Venturska #Wien#Budapest#food#dinner #delicious#yummy#lunch#restaurant#salmon #サーモン #塩麹
  • #スロバキア#slovakia #ブラチスラバ#Bratislava#旧市街地#oldtown #海外移住 #gourmet#グルメ#グルメな人と繋がりたい #鮨#寿司#スロバキア初#sushi#edomae#松木#matsuki#飲食人大学卒業生 #Venturska #Wien#Budapest#food#dinner #delicious#yummy#lunch#restaurant#salmon#サーモン

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contact

Address:
Ventúrska 18
Bratislava, Slovakia
 
Tel .: 0948 917 097
 
E-mail: info@edomae-matsuki.sk
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