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Bar with Japanese cuisine. Making the right choice

5 new points on your map - Japanese bars and restaurants "with character": from "classics of the genre" to high-profile discoveries.

Totoro

Chef: Jonathan Curtis

“Some time ago it was difficult to find quality sushi in Moscow due to the low availability of fresh fish. Now the situation has changed: a new wave of popularity has again introduced fashion to Japanese cuisine. I have devoted many years to the study of Japanese cuisine and the main rules that I always adhere to are originality of taste, knife technique and preservation of textures. "

Totoro atmosphere

A new project by Alexander Rappoport, which opened this year, is completely devoted to Japanese themes. Moreover, not just Japanese, but Anime: the name "Totoro" is borrowed from the name of the protagonist of the comics of the same name. Laconic interiors of the main hall with a predominance of wood and bamboo, a long table "European-style" with high bar stools and "floating in the air" decor in the Japanese spirit, pictures of greenery and a long fish showcase. The flowing adjacent hall is much smaller, but the anime theme in it is revealed even more, especially if you look into the private room with bright drawings from comics on the walls. The restaurant is perfect for family celebrations - after all, there is a separate animation program for children, naturally in the spirit of Totoro.

Totoro's kitchen

Totoro's menu is large and varied, but it is here that you will find the largest number of different types of tuna (from northern to southern), as well as rare varieties of Japanese fish. In addition to the exceptional freshness of seafood, Totoro boasts the largest sake card - 78 types, and a special sommelier will tell you about each of them. Impressive, isn't it?

EATWEEK Top Choice

Sashimi rolls- one of the main inventions of Totoro, and in particular, of Alexander Rappoport himself. Perhaps this is the only place where you can taste the most delicate and unusually light rolls without rice - only fish and vegetables. We recommend starting with the main favorites: "tuna" and "hamachi" - 800 rubles. and 820 p.

Sashimi- seemingly just pieces raw fish? But here the finely cut slices of fish so contaminate with their impeccably pure taste and beautiful presentation that a couple of drops of soy sauce with yuzu are enough, and you can fly into space. - 120-440 rubles / piece

Sashimi salad with tataki tuna and onion confit- what could be better for an easy start? Microgreens, juicy tuna and a sweet and spicy dressing. - 580 p.

Chopped salmon sashimi with uni sauce- sounds strange, but this is nothing more than the original performance of salmon tar-tar with sea urchin caviar (uni). For fans of its unusual taste, the dish will become an indisputable favorite. - 580 p.

Rolls- in Totoro, all the rolls, without exception, are striking: both in size and in original performance. However, such extraordinary variations as rolls with scallops, truffle salsa and carrot chips or Lakedra with hamachi, mango salsa and lychee are in great demand - a real kaleidoscope of tastes. - 640 RUB / 880 RUB

Stewed shrimps with Grand Marnier sauce and yuzu zest- shrimp in a dessert way - why not? Large, juicy and glazed with a subtle citrus aroma in an original serving on a seaweed crisp. In this version, you can safely take them instead of dessert. - 580 p.

Sake- for every taste and color. Serving traditionally in masu - special wooden coasters for a glass. It is customary to pour sake until it starts pouring out of the edges - this is a symbol of Japanese generosity and hospitality.

BUBA by Sumosan

Chef: Stanislav Kim

“At BUBA, as in all restaurants in our chain, recipes are developed collectively. Sumosan today is a school led by Bubker Belkhit, from where we draw technology and learn impeccable quality. The most important thing in Japanese cuisine is a balanced combination of flavors. We want our guests to come not just to eat, but to enjoy these combinations. The same applies to the ratio of fish and rice in rolls - we reduce the content of the second to a minimum, which is why it is enough to just slightly dip the roll in soy sauce to highlight its taste. "

Atmosphere BUBA by Sumosan

Small but cozy BUBA restaurants, there are as many as 4, are located in the center of Moscow. Each of them has its own atmosphere, however, this time the pastel-pacifying tones of the bar on Tsvetnoy took over. A traditional long bar along the bar, panoramic windows, dotted graceful decor on the ceiling and walls. A quiet place for philosophical reflection and tete-a-tete meetings.

Kitchen BUBA by Sumosan

A clear, harmonious and not too large menu, at first glance, gives a clear idea of ​​the cuisine: there are various Japanese snacks, and traditionally several types of sashimi and sushi, soups, Japanese oysters, famous rolls, and, of course, hot dishes, noodles, etc. desserts.

EATWEEK Top Choice

Roll with seabass / Roll special BUBA- with this word there is an association that today they are prepared everywhere. The only question is how. However, BUBA by Sumosan is included in that small percentage of establishments where they strictly adhere to the traditional recipe and, achieving excellence in this, come up with new bright combinations. Delicate, with a truffle aroma or bright and spicy with tobiko wasabi - it's up to you. - 470 rubles / 450 rubles

Hand rolls with eel / "spicy tuna"- incredibly juicy, with a clear predominance of filling and delicate sauces that emphasize the taste, are eaten in one go. Even without soy sauce - 280 rubles / 320 rubles.

Crispy crab bags- tender crab meat, dressed in a masterfully executed crunch, thin as paper, and drops of sweet and sour sauce - it remains to crunch and enjoy - 450 r.

Tiradito set: assorted 4 types of fresh, thinly sliced ​​fish- salmon, perch, scallop and tuna - with ponzu sauce - immortal Japanese classics - 550 rub.

Steamed buns with crab: Remember when the famous steamed buns suddenly came into fashion? Here you will find an even lighter and more airy interpretation, with fresh crab filling and tobiko eggs. What is not an alternative to a meat burger?

Wasabi shrimp: another dish that has managed to gain universal recognition - bright dish, in which the main role was taken by moderately sweet and juicy shrimp with contrasting, slightly spicy notes of Japanese horseradish wasabi. - 480 p.

Cheesecake " green tea» : the name of a mousse cake is more suitable for this dessert - it is extremely light, with a delicate taste of green tea and a sweet and sour note of raspberries in a thin layer of jelly on top. - 280 p.

Cutfish

Chef: Glen Ballis

“The Cutfish kitchen is a mix of tradition and our vision. In my opinion, traditional Japanese foods have original taste, and with them interesting combinations are born. The main principle that we use in the cuisine of restaurants is the emphasis on the product itself. The highest quality, the most delicious. And then we find a way of cooking, which will emphasize the taste, and not "clog" it. "

Cutfish atmosphere

The red door of the new Cutfish on Petrovka immediately attracts attention, which makes it difficult to pass by. The concept of "sushi bistro" for Moscow was quite innovative in 2016, although in Japan itself such "Izakaya" (this is the name of sushi pubs where you can sit, drink sake or beer and eat at the same time) are quite popular for meeting friends ...

Cutfish Kitchen

Brand chef Glen Ballis focuses on Russian favorite snacks - sashimi, sushi, rolls. The new Cutfish attracts the open kitchen-island, intriguing diners.

In many ways, the food concept of the menu is built around the Japanese robata grill. Its three-level design allows food to be cooked at different temperatures. Fish and seafood for sushi are brought exclusively from Japan, so the ingredients are no worse than at the fish market in Yokohama.

EATWEEK Top Choice:

Crispy tuna, truffle dressing- this crunch awakens the best gastronomic emotions in you. Sweet tuna meat, tobiko, aromatic truffle sauce are served on a wheat chip. - 990 p.

Salmon tartar- in this dish, the quality of the fish is most important, and here it is at its best. In Cutfish, tartar is served on a "green pillow", so it can easily replace salad, and for those on a diet and main course. - 550 p.

Wagyu beef- the dish must be ordered without fail, especially while the price for it is so democratic. Without getting up, you can meditatively turn the strips of meat with wooden sticks over the cocotte with coals, and achieve exactly the roasting that appeals to you personally. The quality of the meat is really excellent, the most refined variety of marbled beef justifies its cost - 2200 rubles.

Japanese cuisine has recently become popular. Life on the islands and isolation from the continent did not allow the traditions of other peoples to influence Japanese cuisine. It was formed 2500 years ago and has not changed.

Features of the national cuisine:

  • Soy sauce is added to all dishes;
  • Ginger and wasabi - served with every meal;
  • Salt is used in limited quantities, replacing with algae and seasonings;
  • Fresh food and minimal heat treatment;
  • Eating raw fish;
  • Meat and dairy products are absent in traditional cuisine;
  • Tea is drunk without sugar.

Main ingredients Japanese dishes: rice, fish and seafood. The Japanese pay attention to the aesthetics and beauty of the dish. The "five colors" rules are followed by the chefs of any Japanese restaurant. The plate should have brown, black, yellow, red and green colors.

They are eaten in Japan with chopsticks or hands. Hot towels or a plate of water are brought to the meal, with the help of which we put greasy hands in order. Soup is also eaten with chopsticks: the contents are eaten, and then the broth is drunk.

Japanese cuisine:

  1. Sushi - rice, fish and seaweed - a classic recipe. Sushi is so popular in our country that you can order it in every restaurant;
  2. Sashimi - fish or seafood served raw, along with vegetables, wasabi, and siso leaves;
  3. Tempura - seafood cooked in batter;
  4. Chahan - Japanese seafood pilaf;
  5. Fugue is a dish made from poisonous fish. Only a licensed chef is allowed to cook fugu. Not everyone can buy this dish, the price is high;
  6. Unagi is an eel cooked over charcoal.

Tea drinking in Japan is a special ritual that takes into account the season, the type of tea and the color of the cups. In restaurants, you can inexpensively buy the kind of tea you like.

Children are very fond of in Japan. On weekends, Japanese restaurants host workshops and promotions. Children draw, make appliqués and play, and parents get discounts.