Kou Sushi - Saarbruecken

A new culinary highlight in Saarbrücken Since September this year there is a new culinary highlight in Saarbrücken. The Japanese restaurant “Kou Sushi” was opened in Saaruferstrasse. Since the Greek restaurant Creta Mezedes Kouzina moved to Dillingen, the restaurant was empty. Now Aidi (Restaurant Management) and Jon (Sushi Master) have transformed the empty object into a modern Japanese restaurant. The premises are open and brightly divided. The tables are spacious with sufficient space between the tables so that an impairment of cosiness cannot occur. Behind the bar stands Jon and prepares the sushis there á la minute. They are kindly received and led to a free table. The wooden tables are only covered with a small plate, a napkin and obligatory tables. A small box with soy sauce and a small bowl for diving the sushis complements the cover. After a short time the service came with the menu and the daily recommendations. The menu already reads no wishes. From appetizer salads to various sushi variations, sashimi, soups, bento boxes, hot main dishes, tempura,... to different dessert variations, here is definitely something for every taste. Also with the drinks you can pull out of the full. In addition to Japanese cocktails, a wide selection of Sakes and also German wines from the region, a beer classic from Japan “Kirin Lager” is offered here, which is not offered in the other Japanese restaurants in Saarbrücken. The service in the “Kou Sushi” is very attentive, but not intrusive, so with the expected Japanese restraints that make the restaurant even more pleasant. At the time of collection, current day offers are also referred to. To get an impression of the kitchen I had ordered a selection of different dishes: Appetizer: Wakame (seaweed) Salad Vegetables Tempura Ebi (Garnelen) Tempura Unagi (Aal) Nigiri Ebi (Garnelen) Nigiri Tunfisch Nigiri Inside Out Rolls Unagi (Aal) and Avocado The appetizer salad was the first taste experience! The Wakame salad was seasoned with a large Japanese dressing with vinegar, Mirin, some salt and pepper. The salad was pollinated with roasted sesame seeds. I was thrilled with the creation and taste. This appetizer alone reads the latte very high for the other dishes. I wasn't disappointed. Next, the temporary came to the table. It was a plate with the vegetables and a plate with the shrimps. Tempura is a kind of preparation where fish, meat and vegetables are rolled in a dough flour (wheat flour, rice flour or a combination) with egg yolk and ice water and baked in an oil mixture of soya and some sesame oil. The bathroom serves a homemade sauce from Dashi (Japanese Bonito Tuna), Mirin (cooked wine) and Soy Sauce. The special thing about this dip is that a small amount of rubbed radishes with some ginger is added to the tempura, which is mixed under the sauce. From my point of view and experience with Japanese cuisine, much more radishes should be offered here, as this strengthens the taste of the tempura. The Tempura was perfectly prepared! On vegetables there were pumpkin, sweet potato, zucchini, aubergine and small grillpaprika pods. The Panade closed the Tempuragut perfectly and did not dissolve! This second gear was also perfectly prepared. This deprived the expectation of sushi again by a few steps upwards. The last goose, the sushi was dressed on two plates. On one plate were the rollers and on the other plate the Nigiris. Here the performance was just as I expected. The inner rollers were easily decorated with a crema of soy sauce and Mirin Inlaid ginger as a flavor neutralizer and some wash (Japanese sharp horseradish) rounded off the performance. The Unagi (Japanese river valley) is wrapped with avocado strips in Nori (roasted seaweed leaves) with a rice coat on bamboo mats and served cut into slices. ribbed and enjoyed with the sticks in the soy sauce! Everything was perfectly matched! Next were the Nigiris. Nigiri Sushi are sushi, where thin slices of fish, vegetables, Tamago (Japanese omelet), ... are served on "croquettes" of spiced rice (with vinegar and Mirin). The inner rolls of inlaid ginger and wasabi are also served. If desired, the waste can be mixed with the soya bath. But now to the Nigiris. It is important that the Nigiris, when they enter the soy sauce, are not busy with the rice side, as the rice dissolves and there is a real “sauerei” on the table. And also from taste it makes a big difference when the fish is ribbed into the sauce. See also the quality of the products in “Kou Sushi” The tuna and the shrimp were first class, the tuna was buttery, like the Unagi. The rice was also really perfectly seasoned and stressed the taste of the fish perfectly. Here the chaff also separates from the wheat, or also the average from the real grains. Here in the “Kou Sushi” you have to do with real grains. My degree is: Saarbrücken won another jewel in the culinary world of the capital with the “Kou Sushi”. There are still some small things to work in the organizational structure, but the restaurant is on the best way to set a standard by presenting genuine Japanese cuisine. The only light interference factor in an undisturbed enjoyment experience in the restaurant is the delivery service that comes to the restaurant almost in the minute clock and picks up orders here. Sometimes more than three delivery services wait for their goods and blockages in the restaurant.