IT’S PROBABLY THE CASE THAT IN ALL COUNTRIES THE COLOURS OF THE DISHES HARMONISE WITH THE COLOUR OF THE CROCKERY AND ALSO THE WALLS OF THE ROOMS. WHAT IS CERTAIN IS THAT YOU WOULD HAVE HALF THE APPETITE IF JAPANESE DISHES WERE EATEN IN A LIGHT PLACE OR FROM WHITE DISHES.

„Lob des Schattens – Entwurf einer japanischen Ästhetik“ (In praise of shadows) by Junichiro Tanizaki (1886 -1965)

Just like our food, our restaurant is also in keeping with an authentic interpretation of Japanese architecture: clear lines, light and shadow, warm wooden tones. Bigger groups can dine at a long table or you can chat with other guests; or you can sit on the tatami seats, Japanese rice straw mats. A wooden floor and an atmospheric lighting concept complete the Japanese clarity of the room, which is invitingly warm.

The name “sansaro” means “three-way junction” in Japanese. One of our first chefs, Kenichi Sugawara (菅原憲一), thought of the name, because our restaurant is next to where Amalienstrasse, Adalbertstrasse and Türkenstrasse meet. We welcome and cordially invite you to enjoy fine Japanese food in a great atmosphere. Sansaro is designed as a place where people can get together, a place where it’s easy to talk.

THE RIVER FLOWS CONTINUOUSLY, YET THE WATER IS NEVER THE SAME. WHERE THE CURRENTS MEET, YOU SEE BUBBLES ON THE SURFACE – THEY BURST AND DISAPPEAR, WHILE OTHERS ASCEND TO REPLACE THEM. NONE OF THEM CONTINUE TO EXIST. AND THE SAME IS TRUE FOR THIS WORLD WITH ITS PEOPLE AND ITS DWELLINGS: EVERYTHING IS IN CONSTANT FLUX

„Hōjōki“ by Kamo no Chomei from the year 1212 is one of the most important texts from the Kamakura period.

In spring and autumn you can watch the wonderful play of colours of the Japanese maples. Our terrace is also very popular in the summer. When the weather is nice, your reservations before 8:30 p.m. will be automatically for the terrace. Our team sometimes have to make very short notice decisions about the weather, and out of consideration for your neighbours, we close the terrace at 10 p.m. – thank you for your understanding.

You can get sushi everywhere these days. But not all sushi is the same; certain essential principles have to be observed to be able to offer Japanese quality sushi. It is therefore difficult to find really good sushi, especially outside of Japan!

The selection of all ingredients, the preparation of even the most minor ingredients from the rice to the fish and the matching soya sauce – everything interacts and requires much more care and attention than guests imagine. But when guests are pleased about the result and the food makes them happy, then our efforts have been worth our while! Our focus is on Japanese sushi of a quality unfortunately rarely found outside of Japan. We interpret classic sushi varieties and ingredients as long as that means compliance with the principles of flavour and enjoyment through top quality and fine-tuning.