Sushiya updates the main menu

12 June 2014

In summer time «Sushiya» hastens to make happy the Guests by updating the main menu to surprise them with bright novelty.

New menu contains new tastes, which display the best trends of cookery development, improved well-known dishes, and presentable appearance of serving. And, of course, in this time because of Guests wishes the assortment is updated as well. The menu contains the most popular dishes from previous season proposals such as rice noodle with seafood, pumpkin cream soup with ginger, noodle «Udon» with shrimps, fruit salad with sauce «Sabayon». The cocktail range is also extended at the new main menu.

But some absolutely new positions will be pleasant surprise for the all Guests:

Marinated mackerel with vegetable puree – mackerel fillet marinated in fragrant herbs and sweet-scented spices. It is served with spunks and champignons under a piquant oyster sauce. The vegetable puree is used as garnish.

Katsu Tokyo style with vegetable puree  – it is a cake made from the chopped chicken filet, which is stuffed with fragrant green butter and with «Panko» breading. It is served on a pillow from a vegetable puree with tomatoes. The Tonkatsu sauce adds to the dish piquancy and brightness.

Spring-roll – baked apples with a cinnamon which are wrapped in thin sheet dough and fried till appetizing crisp. Taste is underlined by fresh coolness of cream ice.

Chicken filet with apples with Hoisin sauce - chicken filet which pickled in cardamon spices, bad'yan and cinnamon, fried to the most tender rosy crust. It is served with baked apples, dried cherry and Hoisin sauce.

Veal with vegetables and steamed rice – a pieces of veal fried with spunks, broccoli, champignons and ginger under an oyster sauce. It is served with steam rice and aubergine chips.

 

 

 

 

 

 

 

 

 

 

 

 

 

​Yana Derev’yanko, brand-chief  of «Sushiya» restaurants chain:

«Japanese cuisine usually presented in European manner in Ukraine, but in process of developing the new menu, I try to stick to traditional Japanese technologies and recipes. In the same time I had an idea to operate from reverse, and I allowed that idea to live and develop. I took for basis a few European dishes and try to use fantasy approach and the method of ingredients interchangeability in order to make their taste more Japanese’. It’s turned out very eccentrically, interestingly and infinitely delicious. Come to us and assure yourself of it»!

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