Jae

The story

Jae Düsseldorf – Michelin-Starred Asian Fusion Fine Dining

A personal vision in Düsseldorf

Jae is the realisation of a long-held dream for chef Jörg Wissmann and his partners. After years of refining his craft in Michelin-starred kitchens across Germany—including a stint as sous chef at three-star Vendôme and leading Agata’s Restaurant to its first star—Wissmann opened his own place in 2020. The result is a compact, counter-dining space where the kitchen is the stage.

A kitchen shaped by Korean influences

Wissmann describes his cooking as a deliberate expansion of classic European gourmet cuisine, stretched by predominantly Asian influences. Korean flavours are the most pronounced: gochujang, doenjang, ssamjang, and gim appear across the menu, woven into precise, modern compositions. A typical evening might begin with a series of banchan—beef ragout with mustard seed and gochujang, a king crab tartlette with papaya and sambal manis, tuna tartare over black rice with leek—before moving through hamachi cured with lime-koji and pistachios, wolfsbarsch with carrot and crispy gochugaru, and lobster with celery, passion fruit, and ganjang saeu. The progression continues with Iberico pork (mandu, cabbage, ssamjang, nduja) and a main of venison with doenjang, salsify, beetroot kimchi, maitake, and cassis. A dessert of shiitake mushroom with Valrhona Dulcey, pear, and Comté closes the savoury arc.

Recognition and atmosphere

In 2026, Jae was awarded a Michelin star, a nod to the high quality of its cooking. The restaurant itself is small and intimate, with counter seating that lets guests watch the team at work. The tone is warm and unhurried—Wissmann and his partners describe it as “a haven of good atmosphere and a delight for the palate.” Vegetarian options are available, and the menu changes regularly, reflecting the kitchen’s ongoing curiosity.