Sen Am Ludwigsplatz - Karlsruhe

The elderly among us remember a time when Japanese restaurants in Germany were absolute rarity. Toward the end of the 80s, I was pilgered from Ludwigshafen to Frankfurt, where in an upper floor in Goethestraße, the name I no longer know, all kinds of Japanese delicacies were handed over the counter. It's quite an extravagance, but at that time you didn't like anything. Today the world is another. Sushi is found to be almost foolish in every city, and the tendency continues to rise. It goes without saying that this development has not been able to keep the quality in progress: if you can plaster as many plates for Flatrates by 10 euros as you want to fit in and survive the business anyway, it is no different. Meanwhile, it is also the exception that Sushi restaurants are operated and manned by Japanese. At least in Karlsruhe, the market is solid in Vietnamese, sometimes also in Chinese hands. Most customers are enough if the people behind the counter look somehow East Asian. However, this is not supposed to mean that only this would be decisive for the decline in quality. The very high art, such as Kusakabe in Umkirch, will hardly be experienced in the Vietnamese restaurants, but, as the Volksmund says, “lecker Sushi” occasionally, with freshly prepared rice and good fish. For example, in the Sen, and I would finally be on the subject. Sen in not so good weather Sen is one of the restaurants – here too is a trend to see, which has dishes from the home of the operators on the map besides sushi. We have been there twice, for the first time because of the sushi, because someone had recommended us the second time to try the Vietnamese cuisine. Both times we noticed that the clientele was purely European. Vietnamese will probably not be encountered because their legendary work ethics prohibit them from hanging out at noon, Chinese people go to the Chinese, Thais to Thai, and the regular table of German Japanese society meets Seng (with g) in Hirschstraße. In any case, there is one to think. The restaurant is very modern furnished and does not hit you with an overkill at local colony. For the first time we had ordered the large sushi plate for two people, and in a light size wahn still Tempura Shrimp Rolls. Everything looked very appetizing, even if you can't say that the eye had a lot to eat. So grundsolide it then also tasted: The fish was fresh, the rice had a pleasant acidity, the tempura were crispy and free from any frying grease aroma, and so there was nothing left, even though after three quarters we were quite tired. Overall, no enlightenment, but certainly no disappointment. She came to the second visit, at least in terms of comparison with the sushi. We had Mon Xao with beef and the Sen plate, the latter with chicken, duck (both very tender), beef and shrimp (both not so tender, on the contrary). There were aromatic scented rice and a lot of crisp vegetables from German lands. The generously dimensioned brown sauce, which was both, was so thin that I kept sticking the chin (I might have asked for a spoon), and tastefully it would not have been noticed at all in one of those German-Chinese restaurants to make a wide bow. Without wanting to get too close to the Vietnamese cuisine, it may be very similar to the Chinese in the Da Nang z. B. it seemed to me, rather not in Bep Xua. A question that will be successfully approached only as part of a culinary expedition to Vietnam. Unless one of the esteemed gastrocomers has an approaching tip, perhaps even the one who was only there to photograph and whom I was able to get to know as a designated expert for Asian cuisine in the Greater Karlsruhe.

The elderly among us remember a time when Japanese restaurants in Germany were absolute rarity. Toward the end of the 80s, I was pilgered from Ludwigshafen to Frankfurt, where in an upper floor in Goethestraße, the name I no longer know, all kinds of Japanese delicacies were handed over the counter. It's quite an extravagance, but at that time you didn't like anything. Today the world is another. Sushi is found to be almost foolish in every city, and the tendency continues to rise. It goes without saying that this development has not been able to keep the quality in progress: if you can plaster as many plates for Flatrates by 10 euros as you want to fit in and survive the business anyway, it is no different. Meanwhile, it is also the exception that Sushi restaurants are operated and manned by Japanese. At least in Karlsruhe, the market is solid in Vietnamese, sometimes also in Chinese hands. Most customers are enough if the people behind the counter look somehow East Asian. However, this is not supposed to mean that only this would be decisive for the decline in quality. The very high art, such as Kusakabe in Umkirch, will hardly be experienced in the Vietnamese restaurants, but, as the Volksmund says, “lecker Sushi” occasionally, with freshly prepared rice and good fish. For example, in the Sen, and I would finally be on the subject. Sen in not so good weather Sen is one of the restaurants – here too is a trend to see, which has dishes from the home of the operators on the map besides sushi. We have been there twice, for the first time because of the sushi, because someone had recommended us the second time to try the Vietnamese cuisine. Both times we noticed that the clientele was purely European. Vietnamese will probably not be encountered because their legendary work ethics prohibit them from hanging out at noon, Chinese people go to the Chinese, Thais to Thai, and the regular table of German Japanese society meets Seng (with g) in Hirschstraße. In any case, there is one to think. The restaurant is very modern furnished and does not hit you with an overkill at local colony. For the first time we had ordered the large sushi plate for two people, and in a light size wahn still Tempura Shrimp Rolls. Everything looked very appetizing, even if you can't say that the eye had a lot to eat. So grundsolide it then also tasted: The fish was fresh, the rice had a pleasant acidity, the tempura were crispy and free from any frying grease aroma, and so there was nothing left, even though after three quarters we were quite tired. Overall, no enlightenment, but certainly no disappointment. She came to the second visit, at least in terms of comparison with the sushi. We had Mon Xao with beef and the Sen plate, the latter with chicken, duck (both very tender), beef and shrimp (both not so tender, on the contrary). There were aromatic scented rice and a lot of crisp vegetables from German lands. The generously dimensioned brown sauce, which was both, was so thin that I kept sticking the chin (I might have asked for a spoon), and tastefully it would not have been noticed at all in one of those German-Chinese restaurants to make a wide bow. Without wanting to get too close to the Vietnamese cuisine, it may be very similar to the Chinese in the Da Nang z. B. it seemed to me, rather not in Bep Xua. A question that will be successfully approached only as part of a culinary expedition to Vietnam. Unless one of the esteemed gastrocomers has an approaching tip, perhaps even the one who was only there to photograph and whom I was able to get to know as a designated expert for Asian cuisine in the Greater Karlsruhe.

The elderly among us remember a time when Japanese restaurants in Germany were absolute rarity. Toward the end of the 80s, I was pilgered from Ludwigshafen to Frankfurt, where in an upper floor in Goethestraße, the name I no longer know, all kinds of Japanese delicacies were handed over the counter. It's quite an extravagance, but at that time you didn't like anything. Today the world is another. Sushi is found to be almost foolish in every city, and the tendency continues to rise. It goes without saying that this development has not been able to keep the quality in progress: if you can plaster as many plates for Flatrates by 10 euros as you want to fit in and survive the business anyway, it is no different. Meanwhile, it is also the exception that Sushi restaurants are operated and manned by Japanese. At least in Karlsruhe, the market is solid in Vietnamese, sometimes also in Chinese hands. Most customers are enough if the people behind the counter look somehow East Asian. However, this is not supposed to mean that only this would be decisive for the decline in quality. The very high art, such as Kusakabe in Umkirch, will hardly be experienced in the Vietnamese restaurants, but, as the Volksmund says, “lecker Sushi” occasionally, with freshly prepared rice and good fish. For example, in the Sen, and I would finally be on the subject. Sen in not so good weather Sen is one of the restaurants – here too is a trend to see, which has dishes from the home of the operators on the map besides sushi. We have been there twice, for the first time because of the sushi, because someone had recommended us the second time to try the Vietnamese cuisine. Both times we noticed that the clientele was purely European. Vietnamese will probably not be encountered because their legendary work ethics prohibit them from hanging out at noon, Chinese people go to the Chinese, Thais to Thai, and the regular table of German Japanese society meets Seng (with g) in Hirschstraße. In any case, there is one to think. The restaurant is very modern furnished and does not hit you with an overkill at local colony. For the first time we had ordered the large sushi plate for two people, and in a light size wahn still Tempura Shrimp Rolls. Everything looked very appetizing, even if you can't say that the eye had a lot to eat. So grundsolide it then also tasted: The fish was fresh, the rice had a pleasant acidity, the tempura were crispy and free from any frying grease aroma, and so there was nothing left, even though after three quarters we were quite tired. Overall, no enlightenment, but certainly no disappointment. She came to the second visit, at least in terms of comparison with the sushi. We had Mon Xao with beef and the Sen plate, the latter with chicken, duck (both very tender), beef and shrimp (both not so tender, on the contrary). There were aromatic scented rice and a lot of crisp vegetables from German lands. The generously dimensioned brown sauce, which was both, was so thin that I kept sticking the chin (I might have asked for a spoon), and tastefully it would not have been noticed at all in one of those German-Chinese restaurants to make a wide bow. Without wanting to get too close to the Vietnamese cuisine, it may be very similar to the Chinese in the Da Nang z. B. it seemed to me, rather not in Bep Xua. A question that will be successfully approached only as part of a culinary expedition to Vietnam. Unless one of the esteemed gastrocomers has an approaching tip, perhaps even the one who was only there to photograph and whom I was able to get to know as a designated expert for Asian cuisine in the Greater Karlsruhe.

The older people among us remember a time when Japanese restaurants in Germany were absolute rarity. At the end of the 80s, I was pilgrimaged from Ludwigshafen to Frankfurt, where the name I no longer know was distributed over the counter in the upper floor of the Goethestraße. It's a pretty extravagance, but then you didn't smell anything. Today the world is another. Sushi is almost foolish in every city, and the trend continues. It is self-evident that this development was not able to maintain the quality in progress: if you can sprinkle as many slabs for Flatrates by 10 euros as you want to make the business fit and survive at all, it is no different. Meanwhile, it is also the exception that Sushi restaurants are operated and managed by Japanese. At least in Karlsruhe, the market in Vietnamese is solid, sometimes also in Chinese hands. Most customers are enough when people behind the counter somehow look East Asian. However, this should not mean that only this would be decisive for the loss of quality. The very high art, such as Kusakabe in Umkirch, is hardly experienced in the Vietnamese restaurants, but, as the Volksmund says, “lecker Sushi” occasionally with freshly prepared rice and good fish. For example, in the Sen, and I would finally be on this subject. Sen in not so good weather Sen is one of the restaurants – here too is a trend to see that has dishes from the home of the operators on the map next to Sushi. We were there twice, for the first time because of sushi, because someone had recommended us the second time to taste Vietnamese cuisine. Both times we noticed that the clientele was purely European. Vietnamese will probably not be encountered because their legendary work ethics forbid them to hang at noon, Chinese go to the Chinese, Thais to Thai, and the regular table of German Japanese society meets Seng (with g) in the Hirschstraße. In any case, there is one to think. The restaurant is very modern and does not meet you with an overkill in the local colony. For the first time, we had ordered the large sushi plate for two people, and in a slight size still Tempura Shrimp Rolls. Everything looked very appetizing, even if you can't say that the eye had a lot to eat. So solid it then also tasted: The fish was fresh, the rice had a pleasant acidity, the tempura was crispy and free from a freezing fat aroma, and so there was nothing more, although after three quarters we were quite tired. Overall no enlightenment, but certainly no disappointment. She came to the second visit at least in comparison to the sushi. We had Mon Xao with beef and mustard, the latter with chicken, duck (both very delicate), beef and shrimp (both not so tender, on the contrary). There were flavored rice and many crispy vegetables from German countries. The generously dimensioned brown sauce, which it was both, was so thin that I stuck the chin (I would have asked for a spoon), and tastefully it would not have been noticed at all in one of these German-Chinese restaurants to make a wide bow. Without coming too close to Vietnamese cuisine, it can be very similar to the Chinese in Da Nang z. B. it seemed to me that, in Bep Xua rather not. A question that will only be successfully addressed during a culinary expedition to Vietnam. Unless one of the prestigious gastrocomers has a closer tip, perhaps even the one who was only there to photograph and whom I could get to know as a designated expert for Asian cuisine in the Greater Karlsruhe area.

The older people among us remember a time when Japanese restaurants in Germany were absolute rarity. At the end of the 80s, I was pilgrimaged from Ludwigshafen to Frankfurt, where the name I no longer know was distributed over the counter in the upper floor of the Goethestraße. It's a pretty extravagance, but then you didn't smell anything. Today the world is another. Sushi is almost foolish in every city, and the trend continues. It is self-evident that this development was not able to maintain the quality in progress: if you can sprinkle as many slabs for Flatrates by 10 euros as you want to make the business fit and survive at all, it is no different. Meanwhile, it is also the exception that Sushi restaurants are operated and managed by Japanese. At least in Karlsruhe, the market in Vietnamese is solid, sometimes also in Chinese hands. Most customers are enough when people behind the counter somehow look East Asian. However, this should not mean that only this would be decisive for the loss of quality. The very high art, such as Kusakabe in Umkirch, is hardly experienced in the Vietnamese restaurants, but, as the Volksmund says, “lecker Sushi” occasionally with freshly prepared rice and good fish. For example, in the Sen, and I would finally be on this subject. Sen in not so good weather Sen is one of the restaurants – here too is a trend to see that has dishes from the home of the operators on the map next to Sushi. We were there twice, for the first time because of sushi, because someone had recommended us the second time to taste Vietnamese cuisine. Both times we noticed that the clientele was purely European. Vietnamese will probably not be encountered because their legendary work ethics forbid them to hang at noon, Chinese go to the Chinese, Thais to Thai, and the regular table of German Japanese society meets Seng (with g) in the Hirschstraße. In any case, there is one to think. The restaurant is very modern and does not meet you with an overkill in the local colony. For the first time, we had ordered the large sushi plate for two people, and in a slight size still Tempura Shrimp Rolls. Everything looked very appetizing, even if you can't say that the eye had a lot to eat. So solid it then also tasted: The fish was fresh, the rice had a pleasant acidity, the tempura was crispy and free from a freezing fat aroma, and so there was nothing more, although after three quarters we were quite tired. Overall no enlightenment, but certainly no disappointment. She came to the second visit at least in comparison to the sushi. We had Mon Xao with beef and mustard, the latter with chicken, duck (both very delicate), beef and shrimp (both not so tender, on the contrary). There were flavored rice and many crispy vegetables from German countries. The generously dimensioned brown sauce, which it was both, was so thin that I stuck the chin (I would have asked for a spoon), and tastefully it would not have been noticed at all in one of these German-Chinese restaurants to make a wide bow. Without coming too close to Vietnamese cuisine, it can be very similar to the Chinese in Da Nang z. B. it seemed to me that, in Bep Xua rather not. A question that will only be successfully addressed during a culinary expedition to Vietnam. Unless one of the prestigious gastrocomers has a closer tip, perhaps even the one who was only there to photograph and whom I could get to know as a designated expert for Asian cuisine in the Greater Karlsruhe area.