Sushi Glas Japanisches Gaststätte

On the hard tour: 5 cities 4 dinners 3 teams The third day in Nuremberg brought a premiere: for the first time with colleagues No. 2 kulinarisch. She had the choice, but from my three suggestions, the Gusto Natural was closed tonight and the duck houses has a much too good wine card for a visit to Lent (how right, she has, the good! So the choice finally fell back to the Oliver Esch I appreciated. To my great pleasure, the boss was present and gave us the evening personally the best fish and gastro stories from Nuremberg and the surrounding area (from “colleges” that are thrown out of the square because they are too three times off. Felix Schneider, who already exchanges mushrooms for tuna. Notiere: At the next Nuremberg visit to Sosein! But also the ladies in the service did their job friendly and without mistake. The tables on the square, clear room filled almost completely even early a week. We had the choice and moved into a corner with a back-saving as well as a beautiful bank. Otherwise, in the fully glazed restaurant only squares of bright wood as tables and chairs. The beautiful purple kimono has disappeared from the wall, the color is too much. The artistic chalk drawings have survived with the menu on the visible concrete of the walls. The reason for the prevalence of cleanliness: in one of the dishes there was only a strange long hair when eating. This must not happen and can spoil more sensitive natures all night. Of course, it was apologised and a fresh record prepared. As always we were allowed to clean with a hot Oshibori from the (symbolic dust of the path at the beginning. For me there was a freshly squeezed juice of blood oranges and grapefruit with a shot of Calpis, the Japanese whey drink (6.5€ and a little mint pleasantly fresh. The colleague solidified with my alcohol dying. Later we went to Sodenthaler Mineral Water (5,5€/0.75). As an appetizer were traditionally offered some bamboo spoons, refined with black sesame and light chili spices The festival began with four variations from tuna: immaculate mager maguro and small cubes from the fat Otoro (I would die for! , probably residues that were partially not completely clean. Very short roasted (tataki with black sesame and very successful aburi, so fluffed. The edible Shiso flowers were not only decorations, but contributed a large ethereal spices. The freshly grated Wasabi with the retaining sharpness that goes away from the finished products. Freshly blasted strips of radishes, red herb and pipe rounded. You can't want a better start. Next gang a chap from the yellow tailmask Hamachi, dressed in a cucumber strip The cubes had in the pleasantly light acid (Yuzu probably only slightly attracted so that the original consistency remained largely preserved. Passarelle and skinned ginger blossoms brought a beautiful “green” snack. Now the tattooed Franke waited with a new discovery: vintage anchovies. Like the well-known sardines, particularly rich specimens, loosely layered and thus more of the oil in which they draw for several years. The can is rotated twice a year. Cost point for 10 anchovy between 12 and 24 euros. We did not know the vintage in Nuremberg, but the result was amazing: only a very mild salt tone, again with an intense own taste. Soft, but not contourless. With debarked, strongly roasted white bread, some Fleur de Sel and a few drops of virgin olive oil, such as “easy” as a tasteful surprise. I was so upset that I had forgotten the picture. Wat ready to make: I had to order a portiönchen... After this rather puristic pleasure, it was somewhat more complex, but also product-oriented with two plates: on one side thin slices of raw, rather reluctant scalopp, Japanese hot Gai, with mild capers and small intensive olives, quite profane from the organic market on the other side of the grain market. You have to dare to say first, but the quality was right. In addition, blnched white onions were probably a light heart and green stems that I thought was cut. But was a monk's bar that, after its origin, brought a saltiness from the shore meadows. The composition was very successful as all flavors were used sparingly and thus the shells were not completely covered. In addition, a colourful plate with only three ingredients awaits: good salmon, fully ripe mango (aircraft? and unspecifically presented as Seaweed, whose small leaves burst during chewing like bubbles and added a sea flavor. Also a kind of vegetarian caviar. A simple record for a good feeling for which my colleague was probably grateful, because she would have expected more ground-based sushi. Oliver Esch now served as a Gaumenkitzler himself fermented Kimchi We agreed at the table: There is still a lot of air. Aggressive saltiness and for my taste too little sharpness (and I'm more like the Lushes). In addition, the subsequent tuna tea on a Nori leaf was a suffocated dream of fish, avocado, yogurt and the Europe drink reminds of coriander My colleague has seen the white flag. Both a lot went up and protein because we had not seen rice grain until then. Guilty-consciously, I asked the boss to turn into the target line, perhaps with the “usual suspects”. Unfortunately, much too late, to the next corridors was only cracked to push the plate in my direction. Anyone who goes to Japanese with the Borgfelder should be able to say STOP!... Probably I had overheard the first help calls, so much concentrated on the creations of the house (aka ignorant, aka ate. Because now there were fantastic Unagi, the much drilled, marinated Aal A quality, which is not better to find in Düsseldorf. Spicy, smokey, sweet, soft, warm. And among them an equally impressive rice, to the quality and above all sufficient washing was noticed as well as the mild Ponzu. With nori stripes and cubes of the inlaid radish daikon, a dish that enchants me in this kindness a smile on the face. The classic Inari and Tamago were finished The fried dough bags were wonderfully juicy and sweet; they were broken so that one could not see the fox eyes to which they owe their name. The big pieces of Omelett fluffy and with little sweetness. That made the egg taste clearer. I already praised the rice. Here I had to give myself and take the most part to the hotel. There is enough to go boxes in the Sushi restaurant. The next morning there was a very passable breakfast. Mr. Esch gave us a very dark honey with two large cans of freshly placed mint ginger tea (5€, for sweetness. Also very good, like (almost everything today. In Japanese cuisine stands or falls with the product quality that was awarded at each of my visits to sushi glass. In addition, the creative Franke Esch always seeks new ingredients and combinations that make an evening exciting and highly recommended! By the way: “normal” Maki and Nigiri (with or without a modern touch, there are of course also in the sushi glass. Next time, dear wife.

On the hard tour: 5 cities 4 dinners 3 teams The third day in Nuremberg brought a premiere: for the first time with colleagues No. 2 kulinarisch. She had the choice, but from my three suggestions, the Gusto Natural was closed tonight and the duck houses has a much too good wine card for a visit to Lent (how right, she has, the good! So the choice finally fell back to the Oliver Esch I appreciated. To my great pleasure, the boss was present and gave us the evening personally the best fish and gastro stories from Nuremberg and the surrounding area (from “colleges” that are thrown out of the square because they are too three times off. Felix Schneider, who already exchanges mushrooms for tuna. Notiere: At the next Nuremberg visit to Sosein! But also the ladies in the service did their job friendly and without mistake. The tables on the square, clear room filled almost completely even early a week. We had the choice and moved into a corner with a back-saving as well as a beautiful bank. Otherwise, in the fully glazed restaurant only squares of bright wood as tables and chairs. The beautiful purple kimono has disappeared from the wall, the color is too much. The artistic chalk drawings have survived with the menu on the visible concrete of the walls. The reason for the prevalence of cleanliness: in one of the dishes there was only a strange long hair when eating. This must not happen and can spoil more sensitive natures all night. Of course, it was apologised and a fresh record prepared. As always we were allowed to clean with a hot Oshibori from the (symbolic dust of the path at the beginning. For me there was a freshly squeezed juice of blood oranges and grapefruit with a shot of Calpis, the Japanese whey drink (6.5€ and a little mint pleasantly fresh. The colleague solidified with my alcohol dying. Later we went to Sodenthaler Mineral Water (5,5€/0.75). As an appetizer were traditionally offered some bamboo spoons, refined with black sesame and light chili spices The festival began with four variations from tuna: immaculate mager maguro and small cubes from the fat Otoro (I would die for! , probably residues that were partially not completely clean. Very short roasted (tataki with black sesame and very successful aburi, so fluffed. The edible Shiso flowers were not only decorations, but contributed a large ethereal spices. The freshly grated Wasabi with the retaining sharpness that goes away from the finished products. Freshly blasted strips of radishes, red herb and pipe rounded. You can't want a better start. Next gang a chap from the yellow tailmask Hamachi, dressed in a cucumber strip The cubes had in the pleasantly light acid (Yuzu probably only slightly attracted so that the original consistency remained largely preserved. Passarelle and skinned ginger blossoms brought a beautiful “green” snack. Now the tattooed Franke waited with a new discovery: vintage anchovies. Like the well-known sardines, particularly rich specimens, loosely layered and thus more of the oil in which they draw for several years. The can is rotated twice a year. Cost point for 10 anchovy between 12 and 24 euros. We did not know the vintage in Nuremberg, but the result was amazing: only a very mild salt tone, again with an intense own taste. Soft, but not contourless. With debarked, strongly roasted white bread, some Fleur de Sel and a few drops of virgin olive oil, such as “easy” as a tasteful surprise. I was so upset that I had forgotten the picture. Wat ready to make: I had to order a portiönchen... After this rather puristic pleasure, it was somewhat more complex, but also product-oriented with two plates: on one side thin slices of raw, rather reluctant scalopp, Japanese hot Gai, with mild capers and small intensive olives, quite profane from the organic market on the other side of the grain market. You have to dare to say first, but the quality was right. In addition, blnched white onions were probably a light heart and green stems that I thought was cut. But was a monk's bar that, after its origin, brought a saltiness from the shore meadows. The composition was very successful as all flavors were used sparingly and thus the shells were not completely covered. In addition, a colourful plate with only three ingredients awaits: good salmon, fully ripe mango (aircraft? and unspecifically presented as Seaweed, whose small leaves burst during chewing like bubbles and added a sea flavor. Also a kind of vegetarian caviar. A simple record for a good feeling for which my colleague was probably grateful, because she would have expected more ground-based sushi. Oliver Esch now served as a Gaumenkitzler himself fermented Kimchi We agreed at the table: There is still a lot of air. Aggressive saltiness and for my taste too little sharpness (and I'm more like the Lushes). In addition, the subsequent tuna tea on a Nori leaf was a suffocated dream of fish, avocado, yogurt and the Europe drink reminds of coriander My colleague has seen the white flag. Both a lot went up and protein because we had not seen rice grain until then. Guilty-consciously, I asked the boss to turn into the target line, perhaps with the “usual suspects”. Unfortunately, much too late, to the next corridors was only cracked to push the plate in my direction. Anyone who goes to Japanese with the Borgfelder should be able to say STOP!... Probably I had overheard the first help calls, so much concentrated on the creations of the house (aka ignorant, aka ate. Because now there were fantastic Unagi, the much drilled, marinated Aal A quality, which is not better to find in Düsseldorf. Spicy, smokey, sweet, soft, warm. And among them an equally impressive rice, to the quality and above all sufficient washing was noticed as well as the mild Ponzu. With nori stripes and cubes of the inlaid radish daikon, a dish that enchants me in this kindness a smile on the face. The classic Inari and Tamago were finished The fried dough bags were wonderfully juicy and sweet; they were broken so that one could not see the fox eyes to which they owe their name. The big pieces of Omelett fluffy and with little sweetness. That made the egg taste clearer. I already praised the rice. Here I had to give myself and take the most part to the hotel. There is enough to go boxes in the Sushi restaurant. The next morning there was a very passable breakfast. Mr. Esch gave us a very dark honey with two large cans of freshly placed mint ginger tea (5€, for sweetness. Also very good, like (almost everything today. In Japanese cuisine stands or falls with the product quality that was awarded at each of my visits to sushi glass. In addition, the creative Franke Esch always seeks new ingredients and combinations that make an evening exciting and highly recommended! By the way: “normal” Maki and Nigiri (with or without a modern touch, there are of course also in the sushi glass. Next time, dear wife.

On the hard tour: 5 cities 4 dinners 3 teams The third day in Nuremberg brought a premiere: for the first time with colleagues No. 2 kulinarisch. She had the choice, but from my three suggestions, the Gusto Natural was closed tonight and the duck houses has a much too good wine card for a visit to Lent (how right, she has, the good! So the choice finally fell back to the Oliver Esch I appreciated. To my great pleasure, the boss was present and gave us the evening personally the best fish and gastro stories from Nuremberg and the surrounding area (from “colleges” that are thrown out of the square because they are too three times off. Felix Schneider, who already exchanges mushrooms for tuna. Notiere: At the next Nuremberg visit to Sosein! But also the ladies in the service did their job friendly and without mistake. The tables on the square, clear room filled almost completely even early a week. We had the choice and moved into a corner with a back-saving as well as a beautiful bank. Otherwise, in the fully glazed restaurant only squares of bright wood as tables and chairs. The beautiful purple kimono has disappeared from the wall, the color is too much. The artistic chalk drawings have survived with the menu on the visible concrete of the walls. The reason for the prevalence of cleanliness: in one of the dishes there was only a strange long hair when eating. This must not happen and can spoil more sensitive natures all night. Of course, it was apologised and a fresh record prepared. As always we were allowed to clean with a hot Oshibori from the (symbolic dust of the path at the beginning. For me there was a freshly squeezed juice of blood oranges and grapefruit with a shot of Calpis, the Japanese whey drink (6.5€ and a little mint pleasantly fresh. The colleague solidified with my alcohol dying. Later we went to Sodenthaler Mineral Water (5,5€/0.75). As an appetizer were traditionally offered some bamboo spoons, refined with black sesame and light chili spices The festival began with four variations from tuna: immaculate mager maguro and small cubes from the fat Otoro (I would die for! , probably residues that were partially not completely clean. Very short roasted (tataki with black sesame and very successful aburi, so fluffed. The edible Shiso flowers were not only decorations, but contributed a large ethereal spices. The freshly grated Wasabi with the retaining sharpness that goes away from the finished products. Freshly blasted strips of radishes, red herb and pipe rounded. You can't want a better start. Next gang a chap from the yellow tailmask Hamachi, dressed in a cucumber strip The cubes had in the pleasantly light acid (Yuzu probably only slightly attracted so that the original consistency remained largely preserved. Passarelle and skinned ginger blossoms brought a beautiful “green” snack. Now the tattooed Franke waited with a new discovery: vintage anchovies. Like the well-known sardines, particularly rich specimens, loosely layered and thus more of the oil in which they draw for several years. The can is rotated twice a year. Cost point for 10 anchovy between 12 and 24 euros. We did not know the vintage in Nuremberg, but the result was amazing: only a very mild salt tone, again with an intense own taste. Soft, but not contourless. With debarked, strongly roasted white bread, some Fleur de Sel and a few drops of virgin olive oil, such as “easy” as a tasteful surprise. I was so upset that I had forgotten the picture. Wat ready to make: I had to order a portiönchen... After this rather puristic pleasure, it was somewhat more complex, but also product-oriented with two plates: on one side thin slices of raw, rather reluctant scalopp, Japanese hot Gai, with mild capers and small intensive olives, quite profane from the organic market on the other side of the grain market. You have to dare to say first, but the quality was right. In addition, blnched white onions were probably a light heart and green stems that I thought was cut. But was a monk's bar that, after its origin, brought a saltiness from the shore meadows. The composition was very successful as all flavors were used sparingly and thus the shells were not completely covered. In addition, a colourful plate with only three ingredients awaits: good salmon, fully ripe mango (aircraft? and unspecifically presented as Seaweed, whose small leaves burst during chewing like bubbles and added a sea flavor. Also a kind of vegetarian caviar. A simple record for a good feeling for which my colleague was probably grateful, because she would have expected more ground-based sushi. Oliver Esch now served as a Gaumenkitzler himself fermented Kimchi We agreed at the table: There is still a lot of air. Aggressive saltiness and for my taste too little sharpness (and I'm more like the Lushes). In addition, the subsequent tuna tea on a Nori leaf was a suffocated dream of fish, avocado, yogurt and the Europe drink reminds of coriander My colleague has seen the white flag. Both a lot went up and protein because we had not seen rice grain until then. Guilty-consciously, I asked the boss to turn into the target line, perhaps with the “usual suspects”. Unfortunately, much too late, to the next corridors was only cracked to push the plate in my direction. Anyone who goes to Japanese with the Borgfelder should be able to say STOP!... Probably I had overheard the first help calls, so much concentrated on the creations of the house (aka ignorant, aka ate. Because now there were fantastic Unagi, the much drilled, marinated Aal A quality, which is not better to find in Düsseldorf. Spicy, smokey, sweet, soft, warm. And among them an equally impressive rice, to the quality and above all sufficient washing was noticed as well as the mild Ponzu. With nori stripes and cubes of the inlaid radish daikon, a dish that enchants me in this kindness a smile on the face. The classic Inari and Tamago were finished The fried dough bags were wonderfully juicy and sweet; they were broken so that one could not see the fox eyes to which they owe their name. The big pieces of Omelett fluffy and with little sweetness. That made the egg taste clearer. I already praised the rice. Here I had to give myself and take the most part to the hotel. There is enough to go boxes in the Sushi restaurant. The next morning there was a very passable breakfast. Mr. Esch gave us a very dark honey with two large cans of freshly placed mint ginger tea (5€, for sweetness. Also very good, like (almost everything today. In Japanese cuisine stands or falls with the product quality that was awarded at each of my visits to sushi glass. In addition, the creative Franke Esch always seeks new ingredients and combinations that make an evening exciting and highly recommended! By the way: “normal” Maki and Nigiri (with or without a modern touch, there are of course also in the sushi glass. Next time, dear wife.