In the modern world Japanese has become a synonym of qualitative, sophisticated and different, while the Japanese cuisine is a triple mixture of all these three features. A small masterpiece, such as salmon sushi is born as a result of strict multi-century traditions and bold, almost surrealistic experiments. You will taste it and understand where the shortest way towards the man’s heart passes through. When the present chef of Sakura appeared in the endless world of cookery, he even could not imagine that so many discoveries were hiding in the cookbook. Today Giorgi Chincharashvili is one of the most mysterious - or to say in other words – Georgian Sensei of Japanese cuisine.
Giorgi Chincharashvili: A famous chef Se Gi taught me about Japanese cooking. I learn from him not only how to make sushi but I also learn much about the culture of relations in the kitchen that I used later, when I became a chef at Sakura. Like Se Gi, I also prefer the relationships built on friendship with cooks and mutual respect. If you want to comprehend the cookery secrets of this really extraordinary country, you should not compare it with the cuisine of other culture: it has different ingredients, as well as different cooking rules and esthetical side. For the Japanese people a design of a dish is equal to art. The Japanese take enjoyment in the meal not only during the process itself, but before and after the meal, trying to prolong this process as long as possible.
Kitchen likes improvisation. I sometimes let myself adjust Japanese dishes to Georgian taste and by the way, our Japanese guests also like it very much.
An idea struck me to create this desert after I saw a photo of berry mix. You can taste yourself what I have invented – please, visit us and taste gingery desert at Sakura.