The story
sansaro sits in the middle of Munich’s Amalienpassage, a network of inner courtyards where Japanese maple trees line the terraces. The name means “three-way crossing” – a fitting symbol for a place where paths converge, and guests gather around a long communal table or on tatami mats. The interior is spare and warm: clear lines, natural wood, no clutter. It is an intentional echo of Japanese architecture, designed to let the food and the company speak.
Alexander Reinelt founded the SUSHIYA group in 2005, and the restaurant sansaro has been open since 2007. His guiding principle: translate Japanese cuisine and culture authentically, without kitsch or stereotype. This means working almost exclusively with Japanese chefs, sourcing high-quality ingredients (organic where possible), and treating each preparation with the respect it deserves. The kitchen’s focus is sushi and sashimi in the style and quality one would find in Japan – a commitment that has been consistent since day one.
Since 2021, sansaro has offered a seasonal “Reise nach Japan” (Journey to Japan) tasting menu of five to seven courses. The kitchen recommends pairing it with sake from a notable list, or with excellent Japanese whisky. À la carte is also available, but the tasting menu is where the kitchen’s seasonal creativity shines. The restaurant’s Japanese cuisine is as much about the harmony of ingredients as it is about technique – a philosophy that has earned it a loyal following among Munich diners.
Since 2022, sansaro has been listed in the Guide MICHELIN, initially with an “Assiette” mention and now as a Recommended restaurant. The team is proud of the recognition, but they remain focused on the day-to-day: sourcing the best fish, giving their Japanese chefs the space to prepare, and welcoming guests – whether long-time regulars or first-time sushi explorers – into a space that feels both special and relaxed.
Recognition
Ambience
Details
Location
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