When the wind outside slowly turns autumnal, it's also getting fluffy in Meikel's kitchen.
Kanpai at the delicious sake aperitif!

MEIKEL'S KITCHEN by shizuku - Fluffy Pumpkin Focaccia with a kanpai

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: Still warm from the oven.... A fluffy focaccia topped with an autumnal mix of pumpkin purée, pumpkin cubes, dried cranberries and some crème fraîche with herbs. Fresh rosemary - that's it.
Aside: The full-bodied and smooth Asahimai Junmai. A Junmai made from organic rice, velvety, subtly aromatic, and with its sweet, yeasty note, the perfect umami companion to Meikel's autumnal pumpkin pastry.

Culinary conclusion: 'Autumn, it's time for the pumpkin!' laughs Meikel. 'And when shizuku is also celebrating its 8th anniversary, surely this is the opportunity to serve up my beloved focaccia for the aperitif. Soft, tart - and in my version also sweet, fresh & fruity - it goes just perfectly with one of my favourites from Marc's sake range: the Asahimai. Honestly, this sake goes actually always. But the velvety in the glass in combination with the fluffy on the palate - such aperitifs should happen more often.'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

You want more? Let's go deeper, into the deep blue ocean!
Because when it smells from Meikel's Rösti pan, you just want to dive deeper into the world of good taste...

MEIKEL'S KITCHEN by shizuku - A golden ensemble of Rösti, Seafood & Sake

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A golden brown, crispy fried Rösti with a veritable orchestra of fish and seafood. In addition to smoked salmon, black tiger prawns, scallops, mussels, redfish fillet and wild salmon roe, some baby spinach, crème fraîche, tomato sauce & pesto - that's it.
Aside: The fruity and elegant Inatahime Junmai Daiginjo. A medium-bodied, extremely complex sake with a smooth acidity and velvety finish.

Culinary conclusion: 'So incredibly simple to prepare and your classic Swiss potato specialty becomes a festive Mediterranean ensemble of fresh flavours from the sea. Crispy, sweet and fresh: a real feast! And accompanied by this really excellent and fruity-complex sake - simply a perfect affair. I should do this more often...', Meikel adds with a smile ;)

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Kanpai at Danny's Japanese Cocktail Bar with the JAPANESE HORCHATA

How to mix...
We start with the homemade Mame San coconut fat wash!
Mix 200ml Mame San & 50gr solid coconut oil for 30sec, pour off into a wide glass, lid on and put in the freezer for a few hours until the fat is hard. Then remove the solid fat and filter the liquid through a coffee paper filter or a fine sieve until fat residues are gone (makes about 200ml, lasts several months in the fridge. Quantities can be increased, of course).

Now 60ml Mame San coconut fat wash (alternatively Mame San + 10ml coconut syrup), 15ml yuzu juice (alternatively 20ml lemon juice), 150ml rice water/drink, 10ml vanilla syrup and 10ml cinnamon syrup in a shaker with 10 ice cubes, shake vigorously & quickly for 30sec - to create a nice foam - strain into a long drink glass, sprinkle with cinnamon, kanpai!

Danny's tip...
Put the glasses in the freezer beforehand. Because we want to enjoy a nice cold-shaken cocktail that stays cold for a long time... ;)

How it tastes...
'In Mexico you can enjoy it at every corner: Agua de Horchata. And the Japanese interpretation of it is simply a blast!
The earthy-sweet, flavorful Mame San, paired with coconut, vanilla, yuzu, rice water & cinnamon result in an extremely drinkable, aromatic and at the same time harmonious drink - with an ideal, long-lasting acidity as well as a flattering, creamy crèminess. A made-up summer dream! Believe me: you won't and can't let the glass out of your hand...'

Discover more delicious recipes by Danny's Mobile Bar in our section 'Danny's Japanese Cocktail Bar'.

When sakura (Japanese cherry blossom) blooms, all of Japan smiles - and we raise our long drink glasses in celebration!
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the SAKURA
with the 'drop of Japan': Inatahime Ryokan, a round, intense and rather dry Junmai. A playful sake with aromas of lime blossom, soy, bitter chocolate, coffee, tobacco and nutmeg.

How to mix...
Shake 10ml cherry liqueur (alternatively cherry brandy), 4ml grenadine, 100ml sake, 10ml pineapple syrup in a shaker for 10sec, strain into a chilled glass over a large ice cube (or top up with several small ice cubes) and top with about 150ml cherry blossom tonic (here it was the Thomas Henry Cherry Blossom).
Garnish long drink glass with a nicely sliced lemon zest as well as pickled cherries on a skewer - and kanpai.

Danny's tip...
1 big ice cube in the glass (e.g. 5x5x5cm) offers less surface than several small ones. So you have less dilution in the cocktail and your drink still stays cold for a long time.

How it tastes...
'Like a cherry, with a hint of pineapple, in a tonic! However surprisingly Japanese style', Danny smiles and pours himself another drink to celebrate hanami (Japanese cherry blossom festival). 'And the sake goes great with its flavours. A dry, tangy drink - not only at hanami ;-)'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.

The plum wrapped in bacon, only without the bacon.
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the festive VEGI SPECK-PFLAUME
with the 'drop of Japan': Ohako Umeshu. An excellent plum liqueur. Strong and sweet, with a complex, tangy note.

How to mix...
To prepare: spread some white sesame seeds in a ring on a plate, rub the rim of the Old Fashioned glasses with a cut lime, toss in the sesame seeds and place the glasses in the freezer.

60ml Ohako Umeshu (sesame shochu based plum liqueur), 80ml Cold Brew Lapsang Souchong (smoked tea, alternatively pour classic warm & chill in a bottle in the fridge), 15ml cooked sesame syrup, 15ml lime juice and 6ml Maraschino cherry liqueur (alternatively cherry brandy) shaken in a shaker with ice for 20sec, strained into prepared chilled glass over a large ice cube (or top up with several small ice cubes) - and kanpai.

Danny's tip...
1 big ice cube in the glass (e.g. 5x5x5cm) offers less surface than several small ones. So you have less dilution in the cocktail and your drink still stays cold for a long time.
And for the lovers among you: smoke the cocktail at the end with a smoke top or a smoke gun with cherry wood - sometimes more is more ;)

How it tastes...
'Incredible but true - this drink really does taste like a plum wrapped in bacon, only without the bacon.
The smoked tea is the secret of this cocktail. Fruity, smoky, refreshing. And the delightful playing along flavours of umeshu - from sesame, amaretto, almond to marzipan - a wicked drink! May the festivities begin...'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.

The citrus sun for the dull gray.
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the KABOSU SOUR
with the 'drop of Japan': Kabosu no Susume, the refreshing, racy citrus-flavored fruit liqueur, with hand-pressed Kabosu juice.

How to mix...
25ml Kabosu liqueur, 30ml Japanese Whisky (here it was Toki from Suntory), 10ml egg white, 10ml ginger liqueur (recommendation: Dr. Ginger), 15ml elderflower syrup and 10ml lemon juice in a shaker with lots of ice cubes, shake 30sec - until thanks to egg white a nice, firm foam is created - and strain into an Old Fashioned/Whiskey glass. Squeeze a fresh lemon zest over the egg white foam, decorate the rim of the glass with a second daintily cut zest, kanpai!

Danny's tip...
Double shake, double good. So after shaking with ice, add another round of 'Dry Shake' without ice. This way, the egg white is nicely integrated and the cocktail gets its firm foam that stands for a long time.

How it tastes...
'A truly special Japanese-inspired sour, thanks to the Kabosu no Susume and its racy yet complex citrus notes and present acidity. The ginger liqueur provides a light, refreshing spiciness and the elderflower the balanced fruitiness. Add to that the note of Japanese Whisky - a truly quaffable Whisky Sour for promising, cozy moments.... ;)'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.

Mexico flirts with Japan.
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the JAPANESE HORCHATA
with the 'drop of Japan': Mame San, the sake flavoured vodka. Intense taste, sweet, earthy, fresh.

How to mix...
We start with the homemade Mame San coconut fat wash!
Mix 200ml Mame San & 50gr solid coconut oil for 30sec, pour off into a wide glass, lid on and put in the freezer for a few hours until the fat is hard. Then remove the solid fat and filter the liquid through a coffee paper filter or a fine sieve until fat residues are gone (makes about 200ml, lasts several months in the fridge. Quantities can be increased, of course).

Now 60ml Mame San coconut fat wash (alternatively Mame San + 10ml coconut syrup), 15ml yuzu juice (alternatively 20ml lemon juice), 150ml rice water/drink, 10ml vanilla syrup and 10ml cinnamon syrup in a shaker with 10 ice cubes, shake vigorously & quickly for 30sec - to create a nice foam - strain into a long drink glass, sprinkle with cinnamon, kanpai!

Danny's tip...
Put the glasses in the freezer beforehand. Because we want to enjoy a nice cold-shaken cocktail that stays cold for a long time... ;)

How it tastes...
'In Mexico you can enjoy it at every corner: Agua de Horchata. And the Japanese interpretation of it is simply a blast!
The earthy-sweet, flavorful Mame San, paired with coconut, vanilla, yuzu, rice water & cinnamon result in an extremely drinkable, aromatic and at the same time harmonious drink - with an ideal, long-lasting acidity as well as a flattering, creamy crèminess. A made-up summer dream! Believe me: you won't and can't let the glass out of your hand...'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.

Kanpai at Danny's Japanese Cocktail Bar with the MAMEGRONI

How to mix...
Put 50ml Mame San, 10ml freshly cooked Sesame Syrup, 10ml Yuzu Juice (alternatively 15ml Lemon Juice), 30ml Cold Brew Genmaicha Tea (alternatively pour classic warm, but only steep 60sec & cool down) and optionally 2 dashes of Yuzu Bitters in a mixing glass with lots of ice and stir it cold for 30sec.
Then strain everything into an Old Fashioned glass on one large ice cube and finish with an elegant garnish of a seaweed rice chip. Kanpai.

Danny's tip...
The Cold Brew version of Genmaicha tea provides a very subtle, elegant flavour. The flavour profile remains typical and ethereally fresh, with no bitterness, but the fruity nuances come to the fore much more nicely.
And 1 big ice cube in the glass (e.g. 5x5x5cm) offers less surface than several small ones. So you have less dilution in the cocktail and the Mamegroni still stays cold for a long time.

How it tastes...
'The MAMEGRONI promises 100% Japan!
The taste of roasted sesame combines just perfectly with the 3 bean varieties of the Mame San (sword, azuki, soya bean).
The Genmaicha, with its taste of green tea and toasted puffed rice, very happily joins in and deliciously combines the two plants that are most important to Japan: Tea and rice.
The yuzu juice brings the typical Japanese tangy acidity.
And if you nibble on the seaweed rice chip in between, you'll discover even more likeable Japan: because the salt pleasantly tickles your tongue...'

Discover more delicious recipes by Danny's Mobile Bar in our section 'Danny's Japanese Cocktail Bar'.

A smile for the palate.
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the MAMEGRONI
with the 'drop of Japan': Mame San, the sake flavoured vodka. Intense taste, sweet, earthy, fresh.

How to mix...
Put 50ml Mame San, 10ml freshly cooked Sesame Syrup, 10ml Yuzu Juice (alternatively 15ml Lemon Juice), 30ml Cold Brew Genmaicha Tea (alternatively pour classic warm, but only steep 60sec & cool down) and optionally 2 dashes of Yuzu Bitters in a mixing glass with lots of ice and stir it cold for 30sec.
Then strain everything into an Old Fashioned glass on one large ice cube and finish with an elegant garnish of a seaweed rice chip. Kanpai.

Danny's tip...
The Cold Brew version of Genmaicha tea provides a very subtle, elegant flavour. The flavour profile remains typical and ethereally fresh, with no bitterness, but the fruity nuances come to the fore much more nicely.
And 1 big ice cube in the glass (e.g. 5x5x5cm) offers less surface than several small ones. So you have less dilution in the cocktail and the Mamegroni still stays cold for a long time.

How it tastes...
'The MAMEGRONI promises 100% Japan!
The taste of roasted sesame combines just perfectly with the 3 bean varieties of the Mame San (sword, azuki, soya bean).
The Genmaicha, with its taste of green tea and toasted puffed rice, very happily joins in and deliciously combines the two plants that are most important to Japan: Tea and rice.
The yuzu juice brings the typical Japanese tangy acidity.
And if you nibble on the seaweed rice chip in between, you'll discover even more likeable Japan: because the salt pleasantly tickles your tongue...'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.

A smile for the palate.
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the SHIRAYUKI TONIC
with the 'drop of Japan': Shirayuki Akafuji, the all-rounder with citrus freshness.

How to mix...
Shake 10ml homemade lavender syrup, 20ml tangerine syrup & 100ml sake in a shaker with ice and strain through a sieve into a pre-chilled long drink glass. Add a few ice cubes to the glass, top with 150ml dry tonic water and garnish with two or three sprigs of lavender.
If you like it less or more sweet: just reduce or increase the amount of lavender and tangerine syrup.

Danny's tip...
If you don't have a cocktail shaker, an empty glass with a screw cap will do. That won't be the problem ;)
And use vacuum wine stoppers for all bottles. So that teas, spirits, syrups, juices, etc. retain their full flavour for as long as possible. Oxidation is a big enemy.

How it tastes...
'A simple drink that anyone can make at home. The combination of lavender and sake is a real winner. A little oily and the cooling effect from the lavender make this cocktail a special, delicious tonic drink.'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.

A smile for the palate.
Kanpai at Danny's Japanese Cocktail Bar!

Danny serves today the SHIRAYUKI SPRITZ
with the 'drop of Japan': Shirayuki Akafuji, the all-rounder with citrus freshness.

How to mix...
Shake 30ml white vermouth, 15ml vanilla sugar syrup, 10ml lemon juice, 6ml Maraschino cherry liqueur (alternatively cherry brandy) and optionally 2 dashes of Chocolate Bitters with ice in a shaker until cold, pour into a wine glass and fill up with 100ml carbonated sake.
To do this, pour the cold sake (refrigerator) into a soda siphon / soda maker and shoot it with a CO2 cartridge. Shake a few times.
At the end, spray with a lemon zest, add it to the glass & decorate the rim of the glass with a cut lemon zest filigree.

Danny's tip...
For carbonating, put the CO2 cartridge in the freezer first. Cold carbonation binds better.
And if you don't have a soda siphon: Shake the sake together with the ingredients vigorously, it will also be delicious.

How it tastes...
'The ingredients used nicely reflect the flavours of the sake and extend them into a refreshing, tangy, dry drink. The sake flavour is not noticeably altered, but nicely supported. The variety of flavours allows this sake to stay sake. A summertime Japanese drink!'

Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.

A little extravagance for the simple? Go for it!
Because in Meikel's kitchen even his Pork Sandwich may taste exceptionally good ;)
Take a bite and kanpai with a hearty beer...

MEIKEL'S KITCHEN by shizuku - Roasted 'Porkwich' and a beer!

Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.
He loves food, he loves cooking, he enjoys sake & in between he likes a cold beer!

This time: A crispy roasted bread, bursted with chopped pork from the grill, crunchy red chicory leaves & fresh arugula. The rustic and sweet note follows thanks to coarsely shredded applesauce as well as likewise homemade, grainy mustard - that's it.
Aside: The hearty Rising Sun Pale Ale, a powerful craft beer after Japanese brewing art. Complex, lively and at the same time extremely well-balanced, with a refreshing citrus-hop character.

Culinary conclusion: 'Crisp & crunchy, sweet & fleshy - let's be honest: what more could you want?!', smiles Meikel. 'All my favorite components combined in a teasing temptation and the whole thing prepared really simple. Yesss, my Porkwich with this flavourful Pale Ale.... an extreme recommendation. Take a bite!'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

A delicious appetizer, refreshing as a light salty sea breeze.
Meikel's Nordic spring variation in green, combined to the floral taste explosion from Japan, delightfully evokes a day by the Scandinavian sea...

MEIKEL'S KITCHEN by shizuku - Green Starter fishing for Sake

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A tender, shorty fried Skrei (winter cod), served on a bed of salty sea beans, garnished with fresh cucumbers & ripe, sweet dates, on a tasty, rather hearty broccoli cream sauce - that's it.
Aside: The Gekkeikan Daiginjo. Crisp, fresh and elegantly floral on the nose, reminiscent of white tulips and lime blossom as well as green apples and lychee. The pronounced acidity followed by a straightforward finish and a mild and complex swell on the palate flatter Meikel's spring variation perfectly.

Culinary conclusion: 'From winter culinary to spring!' The starter to this sake is a surprising wave of joy,' smiles Meikel. 'Because like my appetizer, it's light, straight and at the same time a flavorful blast. Exactly this harmonious balance of wholesome and hearty, salty and sweet, fresh and deep - all in one fork - is beautifully reflected in the glass. Spring is calling!'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Pizza fans watch out!
Meikel combines the Japanese national drink perfectly with his new pizza creation. Buon appetito!

MEIKEL'S KITCHEN by shizuku - Pizza Meikel & kanpai!

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: The homemade dough is topped with tomato sauce, mozzarella, spicy Bündnerfleisch, anchovies and dates & it's off to the hot pizza stone. For the finish, creamy burrata and fresh arugula as topping - that's it.
Aside: The Goriki Junmai, an aromatic, powerful and tangy sake with a lot of umami. Intense in taste, the ideal companion to Meikel's pizza creation.

Culinary conclusion: 'Pizza & sake, this combo is ingenious! And that's exactly why we do this food blog!' enthuses Meikel.
'This pizza has power and a lot of character of its own with all its sweet, salty, creamy and smoky components. And this sake is the perfect teammate, 100% an enrichment, harmoniously finds room in the flavor and makes itself positively felt.
A strong team, a culinary win, with the Allstars on the court. You can tell my enthusiasm continues to grow.... from bite to bite!'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Hearty and festive!
Let's fuse familiar traditions from Switzerland and Japan with relish...

MEIKEL'S KITCHEN by shizuku - Festive nut ham with sake!

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A hearty, juicy nut ham, first boiled in water, then baked in the oven until crispy and finished with a sweet glaze of forest honey, rosemary and apple juice. Served with potatoes and celery puree, accompanied by a sweet red cabbage cooked with apples and cranberries - that's it.
Aside: The Kiku Masamune Taru Sake, a harmonious Junmai shortly ripened in barrels (Yoshino cedar). Tangy-fresh in the nose, with a dry, slightly resinous finish - the ideal companion.

Tip: For those who prefer it slightly sweet even in the glass, we recommend the medium-bodied and elegant Inatahime Junmai Daiginjo. An extremely complex sake, wonderfully fruity and with a smooth acidity and velvety finish.

Culinary conclusion: 'The aroma of a ham in winter is just great. Simple, familiar and hearty. The resinous, dry note of the Taru, really cool - and immediately reminds you of a fir forest. My version was more on the sweet side, so I couldn't resist trying the fruity sake with it too. A good decision!' smiles Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Creative, simple and above all one thing: Delicious!
In Meikel's kitchen the passion burns - for simplicity, but with great attention to detail. And the grill fire burns even in winter temperatures...

MEIKEL'S KITCHEN by shizuku - The Winter BBQ with EDO RIBS

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: Spare Ribs dropped by Japan. The pork ribs are first put into sake, seasoned with a little salt, pepper and paprika powder and then put on the grill for the right barbecue touch. Finally, the spare ribs are brushed with sake, mixed with a little cane sugar - that's it.
Inside: The complex, amber-coloured Shirayuki Edo Genroku, fermented in wooden barrels (taru). A strong, multi-layered Junmai with a long, salty-sweet veil of dark chocolate, honey, yeast, dried corn as well as lime blossom and wood.

Culinary conclusion: 'Em yes, one bite and bam... Yummy it was!' laughs Meikel satisfied. 'Simple in preparation, but all the more delicate in enjoyment. The honey-sweet Edo is perfect for the glaze and goes fantastically well with this wonderful smoke aroma. This is how winter BBQ goes!'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Caught you ice cold!
The wonderfully refreshing summer surprise with a frozen drop of Japan...

MEIKEL'S KITCHEN by shizuku - Experiment Kabosu Sorbet

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: The homemade summer sorbet made of Kabosu fruit liqueur - that's it.
Inside: Kabosu no Susume, the refreshing, racy, citrus-flavoured fruit liqueur, with hand-pressed Kabosu juice. Mild and extremely refreshing, complex on the palate, racy and present as well as intensely fruity. A sweet and palatable aperitif drink, with a low alcohol content and a sourish-bitter finish - a dream in sorbet!

Tip: If you prefer it pink and minty-fresh, try the sorbet also with Aka Shiso, the light, sweetish and fruity Shiso liqueur, with notes of dark berries, cassis, anise and liquorice.

Culinary conclusion: 'Wow! This Kabosu fruit really got it! An extremely refreshing citrus flavour, just the right thing for a hot summer day. Sorbet with a frozen drop of Japan - summer vibes pure!' enthuses Meikel. Experiment succeeded!

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Summery temperatures, roasting aromas from the grill and a sake that surprises without limits. This is what makes the barbecue season fun!

MEIKEL'S KITCHEN by shizuku - Steak X Sake

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: A colourful mix of grilled vegetables such as red onions, pepperoni, chard, white cabbage and peas to a beef entrecôte, crowned with a nectarine chutney boiled in sake - that's it.
Inside & aside: The complex X3 Rose, brewed from red rice and three times the amount of koji. This sake convinces with elegance, a well-balanced intensity of taste, combined with a delicate sweetness as well as a beautiful, light acidity until the long lasting finish. Aromatic, wonderfully inspiring, a class of its own.

Culinary conclusion: 'Power on the grill, harmony on the plate. And this sake has real power and an extremely inspiring spiciness. Heavy and lively at the same time and with its melt also perfect for meat. The X3 Rose is definitely one of my favourites. Awesome, hell yeah!', laughs Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Mame San 'goes nuts'

'A surprise for the palate.'
Thank you Flurin Kopp for this creation including recipe.

... 4cl Mame San
... 2cl nut liqueur
... 1.5cl Ohako Umeshu
... 3ds Apple Tonka Bitter
... stir ingredients cold and serve over ice in a tumbler
... garnish with a walnut

Kanpai! Cheers!

Discover more delicious recipes by the Bar am Wasser team in our section 'Bar am Wasser Cocktail Menu'.

'Bitter Sweet' Mame San

'A refreshing drink that will blow you away to the depths of Japan.'
Thank you Dirk Hany for this creation including recipe.

... 4cl Mame San
... 1cl Lapsang sirup
... 2cl Kabosu no Susume... stir ingredients cold and serve in a coupete
... squirt with an orange zest

Kanpai! Cheers!

Discover more delicious recipes by the Bar am Wasser team in our section 'Bar am Wasser Cocktail Menu'.