eur
chef taka
“Raw ingredients of the highest quality, sauces reduced to a minimum to enhance the individual flavors and no-limits creativity. Thus each Sambamaki recipe becomes unique.”
I love Mediterranean cuisine; I understand that the raw material is the most important thing, and I work in Italy. So I use as many local products as possible, reducing the sauces to enhance the individual flavors. Sushi must be appreciated for its simplicity and unlimited creativity: if you create millions of songs with 7 notes, why not change the sushi every day? Each of my dishes must be unique. Here is my philosophy.
