I Hate Sushi

I Hate Sushi

Premium Sushi and Champagne restaurant.
To hate something, one needs to know everything about it. Our long-standing expierence has allowed us to do that. We have eliminated the things that are not worth our time and effort and started our journey towards perfection. We will guide you on stunning trails in the wilderness. No uncertainty, no coloured deception, no excuses. just cool bubbles of Champagne, emotions surrounding the meal, and YOU.
Scottish salmon. So sporty, solid, unspoilt by colourants and free from antibiotics. We clean it ourselves from head to tail.

Bluefin tuna. Also known as “real tuna” having much more fat and tender meat, as well as significantly dense marbling in certain parts of the fish (o-toro).

Wild eel. The eel that swam only in the wild, knew nothing about local or Chinese farms and succesfully escaped any packages, sugar and synthetic additives. We clean it ourselves from head to tail.

Royal Kamchatka crab. Gold caught in stormy icy waters. Madly expensive, roally deliciuos. We handle it ourselves from head to tail.
Icelandic salmon caviar. Unusually large, spherically regular and so savoury.
Wagyu beef. Marbling gives the meat an exceptional quality of butteriness. This meat is considered as the best meat in the world.

Broths kissed by night. Our broths are cooked for at least twelve hours and are perfect for soups.