{"id":18763,"date":"2020-06-27T05:00:00","date_gmt":"2020-06-27T03:00:00","guid":{"rendered":"https:\/\/www.mzone.cz\/?p=18763"},"modified":"2020-06-12T08:54:20","modified_gmt":"2020-06-12T06:54:20","slug":"japonsko-gastronomie-tipy-na-restaurace","status":"publish","type":"post","link":"https:\/\/www.mzone.cz\/en\/japonsko-gastronomie-tipy-na-restaurace\/","title":{"rendered":"Japonsko milionkr\u00e1t jinak: Zapome\u0148te na sushi a sak\u00e9, ty jsou u\u017e pas\u00e9!"},"content":{"rendered":"

Jako jeden z hlavn\u00edch sm\u011br\u016f gastronomie pro rok 2020 je uv\u00e1d\u011bna inspirace Japonskem a jeho kuchyn\u00ed. Sushi nebo nyn\u00ed tolik obl\u00edben\u00fd ramen jist\u011b dob\u0159e zn\u00e1te, ale p\u0159\u00edb\u011bh japonsk\u00e9ho gastronomick\u00e9ho vlivu pokra\u010duje sm\u011ble d\u00e1l. Chut\u011b Japonska se st\u00e1le v\u00fdrazn\u011bji propisuj\u00ed do z\u00e1padn\u00ed gastronomie a p\u0159in\u00e1\u0161\u00ed tak\u00e9 vyu\u017e\u00edv\u00e1n\u00ed nov\u00fdch surovin a chu\u0165ov\u00fdch kombinac\u00ed. Japonsk\u00e9 sladk\u00e9 i slan\u00e9 pokrmy \u2013 v podob\u011b kol\u00e1\u010dk\u016f mochi, dorayaki, sukiyaki a yakitori \u2013 zaplavily mal\u00e1 bistra, st\u00e1nky, ale tak\u00e9 zn\u00e1m\u00e9 kosmopolitn\u00ed restaurace.<\/strong><\/p>
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Proto jsme se\u00a0rozhodli na\u00a0Japonsko a\u00a0konkr\u00e9tn\u011b m\u011bsto Tokio zam\u011b\u0159it trochu v\u00edc. A\u00a0pro\u010d jsme vybrali pr\u00e1v\u011b Tokio? P\u0159edev\u0161\u00edm proto, \u017ee\u00a0je\u00a0v\u00a0posledn\u00edch letech ozna\u010dov\u00e1no jako hlavn\u00ed m\u011bsto sv\u011btov\u00e9 gastronomie. Potvrzuje to\u00a0p\u0159edev\u0161\u00edm po\u010det restaurac\u00ed ocen\u011bn\u00fdch slavn\u00fdm pr\u016fvodcem Michelin: seznam se\u00a0ned\u00e1vno rozrostl o\u00a0jednu t\u0159\u00edhv\u011bzdi\u010dkovou restauraci, t\u0159i\u00a0restaurace, kter\u00e9 dostaly dv\u011b\u00a0hv\u011bzdi\u010dky, a\u00a0neuv\u011b\u0159iteln\u00fdch 29 nov\u00fdch restaurac\u00ed ocen\u011bn\u00fdch jednou hv\u011bzdou. Restaurac\u00ed s\u00a0nov\u00fdm titulem Bib\u00a0Gourmand<\/a> jen\u00a0v\u00a0Tokiu naleznete 44.<\/p>\n\n\n\n

Tento sou\u010det nov\u00fdch vyznamen\u00e1n\u00ed tak\u00a0posouv\u00e1 Tokio na\u00a0\u0161pi\u010dku p\u0159edn\u00edch sv\u011btov\u00fdch gastronomick\u00fdch destinac\u00ed. Jedn\u00e1 se\u00a0o\u00a0m\u011bsto, kter\u00e9 pat\u0159\u00ed na\u00a0vrchol i\u00a0po\u010dtem ocen\u011bn\u00fdch restaurac\u00ed na\u00a0sv\u011bt\u011b \u2013 michelinskou hv\u011bzdu zde\u00a0m\u00e1\u00a0celkem 230 podnik\u016f.<\/p><\/blockquote>\n\n\n\n

Michelin vyd\u00e1v\u00e1 ka\u017ed\u00fd rok n\u011bkolik publikac\u00ed, kter\u00e9 se soust\u0159ed\u00ed na jednotliv\u00e1 m\u011bsta. Tokio stoj\u00ed za zm\u00ednku nejen po\u010dtem v\u00fdjime\u010dn\u00fdch koncept\u016f, ale tak\u00e9 rozmanitost\u00ed, kterou v r\u00e1mci dining sc\u00e9ny nab\u00edz\u00ed. D\u00e1le pot\u011b\u0161\u00ed \u0161irok\u00fdm z\u00e1b\u011brem od vy\u0161\u0161\u00ed gastronomie a\u017e po cenov\u011b snadno dostupn\u00e1 menu.<\/p>
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\"Tokio\"<\/figure>
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Velk\u00fdm hitem jsou v Tokiu minimalistick\u00e9 interi\u00e9ry i cel\u00e1 menu. Restaurace se zam\u011b\u0159uj\u00ed na hosta a jeho speci\u00e1ln\u00ed pro\u017eitek. Pojem \u201eomakase\u201c je tak b\u011b\u017enou sou\u010d\u00e1st\u00ed j\u00eddeln\u00edch l\u00edstk\u016f. Z\u00e1\u017eitkov\u00e1 gastronomie si zakl\u00e1d\u00e1 na prostorech do dvaceti m\u00edst k sezen\u00ed. C\u00edlem restaurat\u00e9r\u016f je p\u0159in\u00e9st nezapomenuteln\u00fd a osobn\u00ed z\u00e1\u017eitek. Tokio ud\u00e1v\u00e1 jasn\u00fd gastronomick\u00fd trend: minimalismus, hyperlok\u00e1lnost, inovace s ohledem na tradice a komorn\u00ed prostory. A p\u0159esn\u011b tento typ podnik\u016f v\u00e1m nyn\u00ed p\u0159edstav\u00edme.<\/p>
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Makimura<\/h2>\n\n\n\n
\"Japonska<\/figure>\n\n\n\n

Prvn\u00edm podnikem, na kter\u00fd se pod\u00edv\u00e1me bl\u00ed\u017ee, je japonsk\u00e1 restaurace Makimura. Jej\u00ed v\u00fdjime\u010dnost spo\u010d\u00edv\u00e1 p\u0159edev\u0161\u00edm v minimalismu pou\u017e\u00edvan\u00fdch ingredienc\u00ed.<\/p>\n\n\n\n

\u0160\u00e9fkucha\u0159 Akio Makimura si zakl\u00e1d\u00e1 na kombinac\u00edch opravdu minim\u00e1ln\u00edho po\u010dtu surovin \u2013 v ide\u00e1ln\u00edm p\u0159\u00edpad\u011b pouze dvou hlavn\u00edch.<\/p><\/blockquote>\n\n\n\n

Makimura se tak\u00e9 rozhodl striktn\u011b dr\u017eet pouze japonsk\u00e9 kuchyn\u011b, co\u017e bere z\u00e1rove\u0148 jako v\u00fdzvu. Podle n\u011bj je toti\u017e mnohem t\u011b\u017e\u0161\u00ed z\u00e1kazn\u00edky neust\u00e1le p\u0159ekvapovat pouze jedn\u00edm typem kuchyn\u011b. Minimalistick\u00e9 pojet\u00ed se prom\u00edt\u00e1 do cel\u00e9 restaurace, tedy i do podoby velmi jednoduch\u00e9ho interi\u00e9ru.<\/p>
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\"\"<\/figure><\/div>\n\n\n\n

\u00dast\u0159ice k sn\u00eddani? V Irsku bez probl\u00e9mu!<\/a><\/h4>

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Dal\u0161\u00edm, na \u010dem si vyhl\u00e1\u0161en\u00fd \u0161\u00e9fkucha\u0159 zakl\u00e1d\u00e1, je, \u017ee denn\u011b obslou\u017e\u00ed maxim\u00e1ln\u011b jednu skupinu host\u016f. Toto rozhodnut\u00ed vych\u00e1z\u00ed z jeho filozofie, \u017ee by restaurace m\u011bly b\u00fdt men\u0161\u00ed s v\u011bt\u0161\u00edm zam\u011b\u0159en\u00edm na hosta a jeho pot\u0159eby. Nen\u00ed zde m\u00edsto pro jak\u00e9koli kompromisy. Restaurace tak m\u00e1 v sou\u010dasnosti celkem 14 m\u00edst, kter\u00e9 se Makimura sna\u017e\u00ed sn\u00ed\u017eit na pouh\u00fdch \u0161est p\u0159\u00edmo u pultu. \u0160pi\u010dkov\u00e1 gastronomie v t\u00e9m\u011b\u0159 a\u017e intimn\u00edch podm\u00ednk\u00e1ch podnik\u016f je st\u00e1le \u010dast\u011bj\u0161\u00edm jevem a host\u016fm p\u0159in\u00e1\u0161\u00ed nov\u00fd rozm\u011br z\u00e1\u017eitku.<\/p>
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L\u2018Osier<\/h2>\n\n\n\n
\"Francouzsk\u00e1<\/figure>\n\n\n\n

Novinkou mezi ocen\u011bn\u00fdmi podniky je francouzsk\u00e1 restaurace L\u2018Osier. Elegantn\u00ed a nad\u010dasov\u00e1 kuchyn\u011b Oliviera Chaignona, \u0161\u00e9fkucha\u0159e, kter\u00fd pracoval pro n\u011bkolik vyhl\u00e1\u0161en\u00fdch sv\u011btov\u00fdch restaurac\u00ed, posunula L\u2018Osier na \u00farove\u0148 t\u0159\u00ed michelinsk\u00fdch hv\u011bzd. Olivier se zam\u011b\u0159uje p\u0159edev\u0161\u00edm na vytv\u00e1\u0159en\u00ed signature pokrm\u016f a kombinace francouzsk\u00fdch a japonsk\u00fdch sez\u00f3nn\u00edch surovin, kter\u00e9 ozna\u010duje jako novou \u00e9ru propojov\u00e1n\u00ed chut\u00ed.<\/p>
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Sushi Saito<\/h2>\n\n\n\n
\"Sushi<\/figure>\n\n\n\n

Absolutn\u00ed \u010derstvost surovin je trend, kter\u00fd vn\u00edm\u00e1me v\u0161ude kolem n\u00e1s. Z extr\u00e9mn\u00ed \u010derstvosti surovin vych\u00e1z\u00ed jedna z pades\u00e1ti nejlep\u0161\u00edch restaurac\u00ed na sv\u011bt\u011b \u2013 Sushi Saito. Pro Japonsko ikonick\u00e9 sushi nem\u016f\u017ee v na\u0161em v\u00fd\u010dtu chyb\u011bt.<\/p>\n\n\n\n

Restaurace se stala fenom\u00e9nem a mnoho sv\u011btov\u00fdch \u0161\u00e9fkucha\u0159\u016f ji ozna\u010duje za nejlep\u0161\u00ed restauraci tohoto typu na sv\u011bt\u011b.<\/p><\/blockquote>\n\n\n\n

Z\u00e1kladem jej\u00edho menu je nejen \u010derstvost a vyv\u00e1\u017eenost surovin, ale tak\u00e9 sez\u00f3nnost. Stejn\u011b jako restaurace Makimura pracuj\u00ed v Saito s velmi omezen\u00fdm po\u010dtem m\u00edst.<\/p>
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High Five<\/h2>\n\n\n\n
\"Bar<\/figure>\n\n\n\n

Ani koktejlov\u00ed nad\u0161enci nep\u0159ijdou v Tokiu zkr\u00e1tka. Za zm\u00ednku stoj\u00ed p\u0159edev\u0161\u00edm dva bary, kter\u00e9 se dostaly do sv\u011btov\u00fdch barov\u00fdch \u017eeb\u0159\u00ed\u010dk\u016f. Jedn\u00edm z nejuzn\u00e1van\u011bj\u0161\u00edch bar\u016f v Tokiu je Bar High Five, kter\u00fd kombinuje klasick\u00e9 koktejly, ingredience a chut\u011b s inovativn\u00edm p\u0159\u00edstupem. Cel\u00fd bar se pod veden\u00edm talentovan\u00e9ho Hidetsugu Uena dostal na p\u0159edn\u00ed m\u00edsta barov\u00fdch seznam\u016f nejen v Japonsku.<\/p>\n\n\n\n

V tomto podniku nehledejte \u017e\u00e1dn\u00e9 menu \u2013 v\u0161e se p\u0159ipravuje na z\u00e1klad\u011b preferenc\u00ed hosta a jeho dialogu s barmanem.<\/p><\/blockquote>\n\n\n\n

Ka\u017ed\u00fd host je tu v\u00fdjime\u010dn\u00fd, a proto cht\u011bj\u00ed ve\u0161ker\u00e9 koktejly p\u0159ipravovat na m\u00edru. Snaha maxim\u00e1ln\u011b personalizovat z\u00e1\u017eitek je zde patrn\u00e1. Holt Japonsko se nezap\u0159e!<\/p>
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Ben Fiddich<\/h2>\n\n\n\n
\"Bar<\/figure>\n\n\n\n

Druh\u00fdm barov\u00fdm konceptem, na kter\u00fd se zam\u011b\u0159\u00edme, je Ben Fiddich. Hiroyasu Kayama, jeden z nejlep\u0161\u00edch barman\u016f Japonska, zast\u00e1v\u00e1 p\u0159\u00edstup ozna\u010dovan\u00fd jako \u201efarm to bar\u201c. Odkazuje tak na sv\u00e9 rodi\u0161t\u011b severn\u011b od Tokia, kde hojn\u011b roste an\u00fdz, fenykl, m\u00e1ta, jalovec a dal\u0161\u00ed druhy rostlin, kter\u00e9 pravideln\u011b vyu\u017e\u00edv\u00e1.<\/p>
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\"\"<\/figure><\/div>\n\n\n\n

Ochutnali byste geoterm\u00e1ln\u00ed pivo? V\u00edme, kam na n\u011bj<\/a><\/h4>
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V baru najdete velk\u00e9 mno\u017estv\u00ed lahvi\u010dek, kter\u00e9 obsahuj\u00ed r\u016fzn\u00e9 byliny, lik\u00e9ry a n\u00e1levy. Op\u011bt tak hraje prim hyperlok\u00e1lnost vyu\u017e\u00edvan\u00fdch surovin a jejich zpracov\u00e1n\u00ed \u2013 vyr\u00e1b\u00ed si zde tak\u00e9 sv\u016fj absint.<\/p>\n\n\n\n

Komorn\u00ed atmosf\u00e9ra baru nab\u00edz\u00ed pouze osm m\u00edst k sezen\u00ed a Kayamovi tak zaru\u010duje dostatek \u010dasu na pe\u010dlivou p\u0159\u00edpravu koktejl\u016f.<\/p><\/blockquote>\n\n\n\n

Jen st\u011b\u017e\u00ed si dovedeme p\u0159edstavit, \u017ee je\u0161t\u011b p\u0159ed \u0161esti stalet\u00edmi byly na \u00fazem\u00ed dne\u0161n\u00ed japonsk\u00e9 metropole ba\u017einy, pl\u00e1n\u011b a mali\u010dk\u00e1 ospal\u00e1 ryb\u00e1\u0159sk\u00e1 vesni\u010dka s n\u00e1zvem Edo…<\/p>","protected":false},"excerpt":{"rendered":"

Jako jeden z hlavn\u00edch sm\u011br\u016f gastronomie pro rok 2020 je uv\u00e1d\u011bna inspirace Japonskem a jeho kuchyn\u00ed. Sushi nebo nyn\u00ed tolik obl\u00edben\u00fd ramen jist\u011b dob\u0159e zn\u00e1te, ale p\u0159\u00edb\u011bh japonsk\u00e9ho gastronomick\u00e9ho vlivu pokra\u010duje sm\u011ble d\u00e1l. Chut\u011b Japonska se st\u00e1le v\u00fdrazn\u011bji propisuj\u00ed do z\u00e1padn\u00ed gastronomie a p\u0159in\u00e1\u0161\u00ed tak\u00e9 vyu\u017e\u00edv\u00e1n\u00ed nov\u00fdch surovin a chu\u0165ov\u00fdch kombinac\u00ed. Japonsk\u00e9 sladk\u00e9 i slan\u00e9 pokrmy \u2013 v podob\u011b kol\u00e1\u010dk\u016f mochi, dorayaki, sukiyaki a yakitori \u2013 zaplavily mal\u00e1 […]<\/p>\n","protected":false},"author":4,"featured_media":18768,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"kk_blocks_editor_width":"","_kiokenblocks_attr":"","_kiokenblocks_dimensions":"","footnotes":""},"categories":[854,63,25,64],"tags":[519,3526,459,409,3530,512,3532,594,3531,273,1680,595,1648,1212,3527,596,490,3529,2850,3528,148],"class_list":["post-18763","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cestovani","category-jidlo","category-style","category-trendy","tag-asie","tag-asijska-kuchyne","tag-bar","tag-bary","tag-bistra","tag-cestovani","tag-delikatesy","tag-gastronomie","tag-japonska-kuchyne","tag-japonsko","tag-jidla","tag-jidlo","tag-jidlo-a-piti","tag-podniky","tag-pokrmy","tag-restaurace","tag-style","tag-sushi","tag-tokio","tag-tokyo","tag-trendy"],"yoast_head":"\nJaponsko milionkr\u00e1t jinak: Zapome\u0148te na sushi a sak\u00e9, ty jsou u\u017e pas\u00e9! - Mzone<\/title>\n<meta name=\"description\" content=\"Japonsko a\u00a0jeho kuchyn\u011b je\u00a0uv\u00e1d\u011bno jako jeden z\u00a0hlavn\u00edch sm\u011br\u016f gastronomie pro\u00a0rok\u00a02020. 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