COAST by east - Hamburg

This restaurant was perfect for celebrating my husband and my 1 year wedding anniversary in Hamburg! The atmosphere was very romantic (we went when it was...

The food here is pretty good, but it's on the unhealthy side. I ordered the salmon sashimi to start and it was surprisingly good (especially for Germany)....

We literally stumbled into this place because our first two attempts for dinner were failed attempts (first one took reservations 6-8 weeks out- WHAT and...

In the past, a Hamburg visit was often associated with the arrival to the now unfortunately omnipresent television singer. Just because of the excellent sushi. The spatial narrowness there and the loud atmosphere could never really delight me. Why the “Coast” located in the heart of Hamburg’s Hafencity is part of the new standard gastronomic program. The evening in the Asian-inspired seafood, barbecue and bar restaurant was a worthy completion of our culinary journey of discovery, which also led to some varied experiences on the palate thanks to the Bremer Gastro-Papstes from Borgfeld. I had reserved a few days before to make sure to go to number. The restaurant on the Marco Polo terraces, which is connected to the East Hotel and is therefore stylishly designed, is especially well known for its high Sushi quality. The fact that the Robata grill and the ingenious combined meat and fish variations are also served here does not make it easy to decide when choosing food. Not enough, the Enoteca in the Souterrain holds a true treasure of really horny wines, which is naturally reflected in a fabulously sorted bottle wine map. The imposing location, the extraordinary interior, the superb quality of spice and potion as well as the very attentively acting service naturally also have their price. But in view of the above-mentioned aspects, this – as I find – is quite justified. And the Tataki from Tuna alone was worth every one of my two previous visits. If you enter the futuristic building, which already expresses a certain proximity to the sea from its architectural form – shell, wave or seagull is a matter of interpretation – you first dispose of the jackets and coats at the dressing room to be taken for a second time after the impressive collection of bottles behind well-tempered glass doors. After professional friendly welcome we were led to our two table. Then we did not get to know Sabrina name changed by the author, Anm. The young service was responsible for us this evening and a distancing “you” came from her lips easily. More precisely, we have never been so successful in a restaurant, which led to no irritation on our part, but made us feel much easier. The mandatory Crodino-Secco 0.2 l for 10.50 euros was made out as an aperitif – because of tradition alone. With a view to the juicy green of the wall garden, the open sushi-show kitchen, the wooden tables covered with purist elegance and the hopefully soon completed Elbphilharmonie one takes the first swallow of this bitter-sweet aperitif symphony and takes a first look into the menu. Well, at the price, every sip must taste. He does, too! Kind of funny that we put the English version of the card on the table. A mistake or a confusion due to my southern colored dialect? Probably nothing of both, but a perfidal way to check our English gastro vocabulary. But even without picking up the big Langenscheidt from the backpack, we were joined. The fart-dry “potato cake bread” served as a knabber amuse could be put into a delicious curry dip and took us the first hunger. We had time with the menu that the card from “Coast” has to offer. On the first page are the so-called “Coast Classics”. This includes all kinds of events from the varied cross-over kitchen by Chef Benjamin Nicke. His second man at the stove, head of sous Jonas Straube, has recently won the Internorga Next Chef Award 2016 and his lamb carré prepared there has now found the way to the day card in the “Coast”. The staff also grows, and of course the guests who can choose between finely cut beef with Kenyan beans “Hot minced Beef” for 19.50 euros or “Languste with passion” with Peperoni, Yoghurt and Edamame for 24.50 euros. A few vegetarian starters and three soups complete the rich selection of appetizers. In the case of the seven different meat and four fish dishes, which oscillate at the price of the 30-Euro limit, the supplements, such as Basmati rice or prepared vegetables, must be ordered separately at an additional cost. Whether grilled Hamachi in the Teriyaki style 29,50 Euro or the eagle-fishing-Jakobsmuschel-combi 27 Euro, everything sounds creative and has not made the decision easy. Because the “Coast” is a hip address, especially because of its phenomenal sushi and sashimi variations in raw fish enthusiasts. And so it was clear that we at the “Hot Tuna Tataki” €18.50, an extremely short fried Sashimi from Yellowfin tuna with Teriyaki and Japanese butter sauce, did not come by this time. A simply sensational tuna quality that perfectly harmonized in its almost raw state with the sharp Wasabi paste, the aromatic Shiso leaves and the soy sauce. Together with the “Sushi Sashimi Appetizer Variation” 22,50 Euros, it became a very big taste chord in fresh fish. This is certainly not much better! The friendly “Maître de Sushi” came to the table for the variation and explained the individual Maki and Sashimi artworks on the plate. Here too, tuna and salmon-sashimi were represented in dreamlike fresh quality. To this end, a bowl of various delicacies of vegetables, fish and scampis baked out in Tempura was added. The curry soup €9.50 probably came directly from Mumbai. She had a truly intense aroma and was shinyly staged by a sweet-sharp mango cahutney. We left the obligatory wine this evening due to the imminent return to Bremen, which is why I did not look at the view of the certainly sorted map for reasons of self-catering. But only the bottles that met me in the showcase at the entrance allow the conclusion that there is a lot of wine in the selection. Unfortunately, my photo battery of the Hamburg loading sample did not stand right and so was final after the “Sushi recording”. Too bad, because the “Coast” knows how to score in a mood, especially in evening lighting conditions. The lights of the port transform the large glass front of the restaurant into a kind of canvas that perfectly characterizes the romantic-urban clarity of the nightly Hafencity. Sitting here alone and looking into the Hamburger Nacht legitimizes the upscale but unrepealed price policy of the East depositor. But, of course, it is also the delicious food that makes the evening in the “Coast” a special culinary experience. Perhaps this is similar in the new Coast Dependance in Port Adriano Mallorca?

In the past, a Hamburg visit was often associated with the arrival to the now unfortunately omnipresent television singer. Just because of the excellent sushi. The spatial narrowness there and the loud atmosphere could never really delight me. Why the “Coast” located in the heart of Hamburg’s Hafencity is part of the new standard gastronomic program. The evening in the Asian-inspired seafood, barbecue and bar restaurant was a worthy completion of our culinary journey of discovery, which also led to some varied experiences on the palate thanks to the Bremer Gastro-Papstes from Borgfeld. I had reserved a few days before to make sure to go to number. The restaurant on the Marco Polo terraces, which is connected to the East Hotel and is therefore stylishly designed, is especially well known for its high Sushi quality. The fact that the Robata grill and the ingenious combined meat and fish variations are also served here does not make it easy to decide when choosing food. Not enough, the Enoteca in the Souterrain holds a true treasure of really horny wines, which is naturally reflected in a fabulously sorted bottle wine map. The imposing location, the extraordinary interior, the superb quality of spice and potion as well as the very attentively acting service naturally also have their price. But in view of the above-mentioned aspects, this – as I find – is quite justified. And the Tataki from Tuna alone was worth every one of my two previous visits. If you enter the futuristic building, which already expresses a certain proximity to the sea from its architectural form – shell, wave or seagull is a matter of interpretation – you first dispose of the jackets and coats at the dressing room to be taken for a second time after the impressive collection of bottles behind well-tempered glass doors. After professional friendly welcome we were led to our two table. Then we did not get to know Sabrina name changed by the author, Anm. The young service was responsible for us this evening and a distancing “you” came from her lips easily. More precisely, we have never been so successful in a restaurant, which led to no irritation on our part, but made us feel much easier. The mandatory Crodino-Secco 0.2 l for 10.50 euros was made out as an aperitif – because of tradition alone. With a view to the juicy green of the wall garden, the open sushi-show kitchen, the wooden tables covered with purist elegance and the hopefully soon completed Elbphilharmonie one takes the first swallow of this bitter-sweet aperitif symphony and takes a first look into the menu. Well, at the price, every sip must taste. He does, too! Kind of funny that we put the English version of the card on the table. A mistake or a confusion due to my southern colored dialect? Probably nothing of both, but a perfidal way to check our English gastro vocabulary. But even without picking up the big Langenscheidt from the backpack, we were joined. The fart-dry “potato cake bread” served as a knabber amuse could be put into a delicious curry dip and took us the first hunger. We had time with the menu that the card from “Coast” has to offer. On the first page are the so-called “Coast Classics”. This includes all kinds of events from the varied cross-over kitchen by Chef Benjamin Nicke. His second man at the stove, head of sous Jonas Straube, has recently won the Internorga Next Chef Award 2016 and his lamb carré prepared there has now found the way to the day card in the “Coast”. The staff also grows, and of course the guests who can choose between finely cut beef with Kenyan beans “Hot minced Beef” for 19.50 euros or “Languste with passion” with Peperoni, Yoghurt and Edamame for 24.50 euros. A few vegetarian starters and three soups complete the rich selection of appetizers. In the case of the seven different meat and four fish dishes, which oscillate at the price of the 30-Euro limit, the supplements, such as Basmati rice or prepared vegetables, must be ordered separately at an additional cost. Whether grilled Hamachi in the Teriyaki style 29,50 Euro or the eagle-fishing-Jakobsmuschel-combi 27 Euro, everything sounds creative and has not made the decision easy. Because the “Coast” is a hip address, especially because of its phenomenal sushi and sashimi variations in raw fish enthusiasts. And so it was clear that we at the “Hot Tuna Tataki” €18.50, an extremely short fried Sashimi from Yellowfin tuna with Teriyaki and Japanese butter sauce, did not come by this time. A simply sensational tuna quality that perfectly harmonized in its almost raw state with the sharp Wasabi paste, the aromatic Shiso leaves and the soy sauce. Together with the “Sushi Sashimi Appetizer Variation” 22,50 Euros, it became a very big taste chord in fresh fish. This is certainly not much better! The friendly “Maître de Sushi” came to the table for the variation and explained the individual Maki and Sashimi artworks on the plate. Here too, tuna and salmon-sashimi were represented in dreamlike fresh quality. To this end, a bowl of various delicacies of vegetables, fish and scampis baked out in Tempura was added. The curry soup €9.50 probably came directly from Mumbai. She had a truly intense aroma and was shinyly staged by a sweet-sharp mango cahutney. We left the obligatory wine this evening due to the imminent return to Bremen, which is why I did not look at the view of the certainly sorted map for reasons of self-catering. But only the bottles that met me in the showcase at the entrance allow the conclusion that there is a lot of wine in the selection. Unfortunately, my photo battery of the Hamburg loading sample did not stand right and so was final after the “Sushi recording”. Too bad, because the “Coast” knows how to score in a mood, especially in evening lighting conditions. The lights of the port transform the large glass front of the restaurant into a kind of canvas that perfectly characterizes the romantic-urban clarity of the nightly Hafencity. Sitting here alone and looking into the Hamburger Nacht legitimizes the upscale but unrepealed price policy of the East depositor. But, of course, it is also the delicious food that makes the evening in the “Coast” a special culinary experience. Perhaps this is similar in the new Coast Dependance in Port Adriano Mallorca?