Matsunoki

The story

Matsunoki: Refined Japanese cuisine in Mali Lošinj’s Čikat Bay

The philosophy behind the knife

Matsunoki brings refined Japanese cuisine to the quiet shores of Mali Lošinj inside the historic Hotel Bellevue. Executive Chef Orhan Cakiroglu applies the concept of Kaizen to every plate, drawing on his training at established London kitchens to execute precise cuts and balanced flavors. He sources wild Adriatic tuna, sea bass, and fresh crab alongside locally grown organic vegetables. This deliberate cross-pollination between island produce and Asian technique has earned the kitchen a 16-point rating from Gault&Millau and steady Michelin recognition.

Textures and seasonal pairings

The menu relies on clean presentation and measured seasoning, a standard practice in disciplined Japanese cooking. Diners often start with nama hamachi or the Wagyu to toryufu no gyoza, which showcase careful dough work and high-grade meat. The sea bream and lobster ceviche arrives dressed in ponzu butter, while lightly fried shrimp highlights the crispness of traditional tempura batter. Even the dessert course leans into restraint, featuring yuzu yogurt and delicate petit fours that reset the palate after richer courses.

An elegant coastal setting

Dining occupies the hotel’s refined interior, where large windows frame the quiet waters of Čikat Bay. The space maintains a relaxed smart casual atmosphere that encourages unhurried conversation. A climate-controlled cellar stores nearly three thousand bottles, reflecting a progressive focus on Croatian heritage alongside classic French Champagne. The sommelier also curates an extensive lineup of Nikka, Yamazaki, and Hibiki whiskies, rounding out a beverage program that recently received the Wine Spectator Best of Award of Excellence.