Koku Sushi Księcia Warcisława I

Appetizer:

Shrimp sizzling in butter with chili and garlic, on a bed of green pea puree. You'll hear it before you see it – the shrimp sizzle in heated butter with garlic and fresh chili, filling the kitchen with their aroma. We serve them on a bed of silky green pea puree with a distinct hint of wasabi – a cooler counterpoint to their heat. A dash of lime at the end awakens all the flavors anew. An appetizer for those who like their dish to begin with the sound of a pan and end with a touch of spicy tingle on the tongue.

Main course:

California with charred salmon in a sweet and salty miso glaze: Slices of salmon coated in miso glaze are charred with a torch just before serving – watch them lightly caramelize before your eyes. Beneath lies roasted peppers and creamy mayonnaise, and on top is a sweet and sour red onion jam, perfectly balancing the intensity of the miso. We serve it with a sprig of charred rosemary, whose smoky aroma accompanies you until the last bite. A roll where sweetness, smoke, and fire come together in one bite.

Dessert:

Matcha Tiramisu - a Japanese interpretation of an Italian classic. Lace biscuits soaked in espresso and amaretto, layers of velvety matcha and mascarpone cream, and topped with crunchy pieces of Japanese Kit Kat flavored with green tea. It's a meeting of two worlds on one plate: Italian tradition and the Japanese tea ceremony. The delicate bitterness of the matcha balances the sweetness of the cream, while a hint of amaretto lingers at the end as a warm accent. A dessert for those seeking something familiar—yet a little surprising.

Appetizer:

Marinated Tempeh Teriyaki Ginger on Velvety Pumpkin Puree: Before you even reach for your chopsticks, you'll smell the aroma of ginger and teriyaki sauce wafting from the plate. Crispy on the outside, soft on the inside, the tempeh discs are placed on a velvety, warming pumpkin puree with a hint of curry – as if all of autumn had dissolved in one sauce. Next, a crunchy, slightly sour combination of wakame and kimchi gives your palate a moment of respite, and a touch of shichimi togarashi leaves a delicate, spicy warmth on the tip of your tongue. An appetizer that smells of an autumn evening before you even taste the first bite.

Main course:

California with crispy eggplant and wild mushroom tartare: Beneath the golden, crispy breading lies a soft, almost creamy eggplant center—a contrast you'll taste from the very first bite. The roll is topped with oyster and shiitake mushroom tartare, sautéed in aromatic truffle oil until they acquire a deep, wild mushroom flavor. Toasted pumpkin and sunflower seeds add crunch, and lime mayonnaise adds a freshness that balances the whole thing. A roll for those who think sushi can't be flavorful without fish.

Dessert:

Baked apple with cinnamon-vanilla tapioca - caramelized at your table: Antonovka filled with dried fruit and honey bakes slowly until the surroundings are filled with an aroma reminiscent of Sunday afternoons at Grandma's. We'll sprinkle it with brown sugar and caramelize it with a blowtorch right before your eyes – you'll hear a delicate sizzle before you smell the caramel aroma. Beneath, warm, velvety cinnamon-vanilla tapioca awaits, and next to it – a jug of warm custard anglaise, which completes the whole thing like the final touch of an autumnal tale. A dessert that compels you to slow down and linger at the table just a little longer.