Izakaya Ekimae, St. Gallen
Sushi? Not a chance. At Izakaya Ekimae, the cuisine starts where the clichés about Japan end. And their success proves them right: The restaurant is a popular meeting place for gourmets who want to discover Japanese gastronomy.
Typically Japanese – yet a world away from the usual clichés. "We consciously avoid sushi," says head chef Jakub Wcislo. "After all, Japanese cuisine also includes sake no kabayaki or wagyu tartare – that is, grilled salmon or beef tartare."
Those who want to rely entirely on the knowledge and passion of the kitchen team during their gastronomic journey through Japan are advised to order "omakase" – which literally means "I’ll leave it to you." This is a tradition that can be found in traditional izakaya restaurants in Japan. It is unlikely any guest has ever regretted their choice, since when it comes to omakase, the chef showcases the very best their kitchen has to offer. And that’s a matter of honor.
What do the guests order, what does the chef love?
At present, Jakub Wcislo’s favorite appetizer is Hiyayakko, silken tofu with spring onions and ginger. It stimulates the appetite, he says. A surprising dish accompanies it: fried dumplings filled with Japanese curry. And the guests? "As a starter, they frequently order our 'Sake Flight' – a small selection of different sakes," the chef explains. And for the main course, Shiitake no Tutumiyaki, grilled shiitake mushrooms wrapped in foil with a sweet and salty sauce. After so many delicacies, there’s only one thing left to say: Gochisōsama deshita – thank you for such a wonderful meal!
