The restaurant “Emiko” shows the worldliness of modern Japanese cuisine that can rarely be seen outside of Nippon’s borders in this authenticity and quality.
Rudi Kull and Albert Weinzierl are the heads behind this concept of Munich’s downtown restaurant. The first has studied gastronomy and hotel business. The ladder studied architecture. In Tokyo, both were introduced to the local eating culture by a Japanese. They brought their learnings to Germany.
According to the “sharing principle”, dishes are placed in the middle of the table in the Emiko. They especially value the perfect craftsmanship preparation of fresh and seasonal ingredients coming directly from Munich’s Viktualienmarkt and the combination of different flavors of the Japanese cuisine.
The menu features sashimi, Wagyu beef stewed in miso or marinated scallops with cucumber and yuzu-ume sauce by chefs trained in Tokyo. On top, a soft ambience created by custom-made wood furniture, muted light and horse hair wall panels.
By the way: Kull and Weinzierl’s guide throughout Tokyo was of course called Emiko.
On Saturday and Sunday between 3 and 5 pm fine Asian teas as well as home made Kokuto muffins, Madeleines, fresh figs as well as filled Dorayaki are served during the “Emiko Asia Tea Time” by an open fire.
Interior Design
Hild und K, München
Design
Custom made
