team

No sooner had he successfully completed his apprenticeship as a cook than Freddi Weissen followed the call of the big and exciting world. As a chef, chef de cuisine, restaurateur and event caterer, he traveled the world, learned new techniques and got to know other worlds of taste, ingredients and methods of preparation. The connection to Japanese cuisine was quickly established, and its fascination lies in its simplicity: little oil and spices are used, the focus is on the natural taste of the ingredients. In addition to a lot of self-study, he learned the basics of sushi art in Tokyo and experienced the fire of inspiration in Paris.

«For me, the preparation and enjoyment of sushi

is an Expression of joy, happiness and aesthetics»