Spago by Wolfgang Puck Budapest offers the city’s most unique selection of sushi

With the arrival of spring, the sushi menu of Spago by Wolfgang Puck Budapest has debuted thanks to the collaboration of Wolfgang Puck Fine Dining Group’s Culinary Development Director Tetsu Yahagi and Executive Chef István Szántó. The menu, created using the freshest and best quality seasonal ingredients, reflects the best of Japanese cuisine in a way that will captivate every guest.

Tetsu Yahagi, who has over 30 years of experience in the art of sushi making, has studied from some of Japan’s most renowned master chefs and is currently responsible for the culinary concepts of 11 restaurants worldwide. All his dishes showcase a meticulous attention to detail, a creative approach and mouth-watering flavour combinations. Together with Master Chef Wolfgang Puck, Tetsu Yahagi has created a menu that reflects the very best of Japanese cuisine. The two are always working closely together to raise the culinary standard of the world and now in Hungary, together with Spago’s Executive Chef István Szántó, they have created a sushi menu for the Hungarian audience that is understandable yet authentic.

Ingredients from all over the world

The idea behind the concept at Spago was to make the original Japanese sushi using the best quality, freshest fish possible, but within the framework of the Spago concept, to make it as enjoyable as possible for the local audience. Under the professional guidance of Wolfgang Puck, sushi is created in a much more international and understandable way, while the ingredients and techniques follow the traditional line. The menu is divided into two sections, as in addition to the traditional sushi rolls, the menu also includes unique and creative options under the heading of freshly marinated dishes.

The menu also features dishes that have been a hit at other Spago restaurants around the world, such as the scallop ceviche with marinated green papaya and Thai chilli garlic sauce, from Hawaii, or the California Roll with crab, masago and avocado, also from the island.

“My personal favourite among the many is the satisfyingly spicy, vibrant Hamachi Sashimi with Szechuan Marinade, but it’s also hard to resist our Salmon Roll with House Ponzu”

– said Executive Chef István Szántó. “The dishes are made with fresh and high quality ingredients, and the fish used for them all come from different sources. Scallops come from the Japanese coast, salmon from Scotland, gilthead bream from Italy and tuna from Sri Lanka. All served in a unique presentation.”