WELCOME TO TAIFŪ OMAKASE
THE STORY OF TAIFŪ OTOKO –
THE TAIFŪ MAN
The man behind the idea of Taifū Omakase Restaurant is Dan Dombrowe, a Soul & Jazz music collector and DJ.
He started DJing in the late 80’s and through his extensive travels to the world’s most famous Soul & Jazz Clubs, he toured Japan for eight consecutive years in the 90’s.
After experiencing and unexpectedly surviving a Taifun on one of his tours, the Japanese grandmother of a fellow DJ wrote on an old roll of japanese paper: Taifū Otoko Deska – The taifun man is back.
Dan Dombrowe‘s name in Japan has been Taifū Otoko ever since. The Taifun Man.
I TRUST YOUR CHOICE!
Omakase comes from the longer phrase „Omakase Shimasu“, which means „I trust your choice“.
The concept of not ordering food but trusting the chef’s choice has taken major cities around the world by storm. New York, London and even Berlin have high class Omakase restaurants, but there is no fine dining Sushi or Sashimi restaurant in Hamburg.
Even though Hamburg is one of the richest cities in the world and the second largest city in Germany. The so-called „old money“ has been in Hamburg for centuries. Large shipping companies and a high concentration of wealthy people make Hamburg the ideal city for a high class Japanese restaurant.
There is no Kaiseki Omakase restaurant in Hamburg.
500 YEARS OLD
The concept of Omakase is over 500 years old and as relevant today as it has ever been. Serving only 10–12 people with fixed menus allows ingredients to be calculated and planned very precisely. Waste is kept to a minimum and there is no need for large storage units. Seasonal ingredients will be bought fresh and the tuna for Taifū Omakase will be sourced from sustainable sources within the EU. The quality of the fish will be 100% higher than the quality currently available in Hamburg.
A LIST OF TYPICAL DISHES AND THEIR ORDER OF PRESENTATION
先漬け – Sakizuke – Amuse-Bouches
つき出し(ささ付け·前菜) – Tsukidashi – Selection of starters
碗盛(汁) – Wanmori – Soup dish
刺身(お造り) – Sashimi – Sashimi (selection of raw fish)
焼き物 – Yakimono – Grilled dish (often fish)
煮物 – Nimono – Boiled dish
強肴(揚げ物·酢の物·茶碗蒸しなど) – Shi-izakana – Fried dish, a vinagar dish
寿司 – Sushi – Variation of fine sushi
ご飯と留め碗、香の物 – Kōnomino – Rice, miso soup, selection of pickles
水菓子、甘味 – Suigashi – Dessert Variations
CHOOSING THE FINEST IN SEASONAL AND EXOTIC FOODS
10–2 course tasting menu.
4 menus per year: Spring, Summer, Autumn and Winter.
FACTS
- Tuesday – Saturday 19:00–22:00 (menu 19:30–21:30)
- 10–12 course tasting menu for 239 € per person
- Additional sake tasting for 99 € per person
- Exclusively serving 10–12 people
A NEW UNDERSTANDING OF HOW TO EAT SUSHI
We at Taifū truly believe in quality over quantity. Serving Sushi the traditional way will give you a remarkable yet different point of view and a new understanding of “how to eat sushi”. By focusing your senses on one single serving, you will be able to reach the peak of the real taste. Serving multiple single set-dishes, which vary in seasonal taste, is called Edomae Style Omakase.
Alejandro Morada
TAIFŪ HEAD CHEF
In the world of fine Japanese dining, Alejandro Morada is internationally reknowned for delivering superior high quality food. As one of the very few European Head Chefs he has worked in the highest ranking Omakase restaurants world-wide. He has prepared his food art for people like Steven Spielberg, Madonna or Cindy Crawford, just to name a few admirers of his skills.
Head Chef Silhouette Island , Hilton Labriz, Seychelles
Head Chef – Robatayaki Restaurant, Madrid, Spain
Head Japanese Chef Hotel Sortis, Panama City
Head Chef Hotel Tortue, Hamburg
Head chef – Takah Sushi, Aspen
„Hier könnte ein Zitat stehen“
Dan Dombrowe
CEO, Greenprint