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Naša reštaurácia kombinuje slovenskú tradičnú vínnu pivnicu postavenú pred 300 rokmi s japonským cyprusom, tatami a japonskou záhradou, aby vyjadrila priateľstvo medzi Japonskom a Slovenskom.

Pokiaľ ide o jedlo, nie je to iba obyčajné „鮓“ sushi, ktoré je iba ryža s rybou na vrchu, ale naše „鮨“（sushi）vyjadruje ročné obdobia pomocou sezónnych surovín a zručnosťami Edomae, ktorými prináša to najlepšie a najchutnejšie z pouzitých surovín.

naši kuchári

Peter Horvát

asistent šéfkuchára

Absolvoval Univerzitu Sushi v Japonsku. Prekvapuje veľa Japoncov delikátnou konzistenciou svojou ryže a z univerzity dostal vynikajúce ohodnotenie. Momentálne je školený pánom Nagasawa v technikách prípravy Edomaesushi.

Nagasawa Keisuke

šéfkuchár

Absolvoval Univerzitu Sushi v Japonsku. Po ukončení Univerzity Sushi získal mnoho skúseností v Michelinskej reštaurácii v Japonsku. Pre tento projekt bol vybraný, vďaka citlivému prístupu k príprave sushi, talentu a svojej snahe prekonávať očakávania.

Takeuchi Kazune

manažér

Absolvoval najslávnejšiu japonskú školu varenia. Následne nazbieral skúsenosti v Čínskej  Michelinskej reštaurácii a hotelierstve. Napokon si osvojil vedomosti potrebné pre chod dokonalej reštaurácie.

Večera za €90 

 
Predjedlo 1
Sashimi doska 1
Špeciál doska 1
9 kúskov Nigiri 
Kerayaki(vaječná palacinka) & Polievka
Dezert

Večera za €120 

 
Predjedlo 3
Sashimi doska 1
Špeciál doska 1
11 kúskov Nigiri 
Kerayaki (vaječná palacinka) & Polievka
Dezert

rezervácie

Čerstvé ryby chodíme nakupovať každý deň. Ak si neurobíte rezerváciu aspoň deň vopred, nebudeme pre vás môcť pripraviť čerstvé ryby. Keď už máte rezerváciu vopred, budeme mať dosť času na zhromaždenie ingrediencií skôr, ako prídete.
 
Rezervácie v ten istý deň je možné vykonať telefonicky do 12:00, ale obsah menu sa môže zmeniť podľa toho, aké čerstvé ryby máme vtedy v reštaurácii.
Ďakujeme pekne za pochopenie.

galéria

FOTKY Z INSTAGRAMU

edomaesushimatsuki

  • Sardine 鰯 - Iwashi There 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 - Iwashi There 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 - Iwashi There 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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kontakt

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