Yunico Japanese Fine Dining - Bonn

Great eating, great service and great cooking! they just have to come to this big surprise menu and who doesn't like certain ingredients, it says easy. my guide has expressed the desire not to get fish and alternatives were created with meat. at the end, the chef has even overtaken.

Only all top-up team, super environment and super tips. we'll remember the night long.

Here we have never been disappointed: enthusiasm is practically pre-programmed! what christian Sturm-Willms and melanie hetzel built with their team here is simply grandios and definitiw a recommended! who has the opportunity to do this should not miss this experience!

We have been following the activities of Christian storm wings for several years. after a workshop with him at the chef of the year klosteredition stood for us, we have to eat him. when we wanted to go to the anuga (endpatissier and cook of the year), we arrived at the Kameha border on Saturday and evening. After we hired our car in the garage, we were allowed to get to know the hotel lobby/bar on the way to the restaurant. came in the fnften etage, we were very friendly received and brought to our table. not only that we had a nice table, we liked the usual design of the restaurant immediately and a wonderful evening was nothing left. besides very classic elements such as the flickering of serviettes or the flicking of the steel, this experienced us through breathtaking warmth, lightness and competence. it made right spa to observe the young team under the lead of melanie hetzel, how fleeting and skillfully the team pulled in the restaurant. in a glass of ruin, we chose from the map the omakase surprises men. after the first gren of pulpe, krbis, gyoza with jakobsmuschel and red prayer we understood the concept: Japanese kche meets medium sea. the further surprises obsi blue (blue garnele), lachstatar with saibling caviar, kohlenfisch (black caviar), variation of wagyu and with gnseleber and a harmonic dessert had just dragged us from the chair. we could no longer remember details on the basis of our old and the many positive taste experiences. all boldly and visually put 1a in scene - exactly our ding. a highlight was the wine/sakebegleitung, especially the dear. expert and with much passion of sabine schrey. Conclusion: who wants to make a trip to the Japanese economy is well resolved there. the team is the messlatte that has kept us so far christian bau on schlo berg inne. thanks to the entire team: melanie, christian, sübine, alexander, marco, nils and the many others. yunico, we have to go as fast as necessary.

We have been following Christian Sturm-Wilms' activities for a few years now. After a workshop with him at the cook of the year “Klosteredition” stood for us, we absolutely have to eat to him. Since we wanted to go to the Anuga Finale Patissier and Koch of the year, we already arrived on Saturdays and drove to the Kameha Grand in the evening. After we hired our car in the underground garage, we were allowed to get to know the hotel lobby/bar on our way to the restaurant. Arriving on the fifth floor, we were welcomed very friendly and brought to our table. Not only that we had a nice table, we liked the extraordinary design of the restaurant immediately and a beautiful evening there was nothing in the way. Of course, the food is in the foreground during a restaurant visit, but the service is now the first thing the guest gets to feel. In addition to very classic elements such as fanning up the napkins or picking up the chairs, this convinced us through stunning cordiality, looseness and competence. Great idea with the cloths. It was really fun to watch the young team led by Melanie Hetzel, how flotted and skillfully the team moved in the restaurant. In a glass of Ruinart Rosé, we chose the Omakase surprise menu from the map. After first greetings from Pulpo, pumpkin, Gyoza with scallop and red beds, we understood the concept: Japanese cuisine meets Mediterranean influences. The other 'surprises' Obsi Blue Blue Shrimps, Lachstatar with Saiblingskaviar, Carbon Black Cod, Variations from Wagyu and Gänseleber and a harmonious dessert had just swept away from the stool. Further details we could not remember due to our age and the many positive taste experiences. Everything boldly spiced and visually set 1a in scene - just our thing. Another highlight was the wine/sakebegleitung, especially the Sake. Know-how and with a lot of passion by Sabine Schrey. Conclusion: If you want to go for a trip to the Japanese-European cuisine, you will find it well. The team is to increase the bar, which so far held Christian Bau on Schloss Berg for us. Thanks to the entire team: Melanie, Christian, Sabine, Alexander, Marco, Nils and the many others. Yunico, we have to go back as soon as possible.