“Spago by Wolfgang Puck: Budapest’s Ultimate Sushi Destination”
Spago by Wolfgang Puck Budapest has launched its sushi menu for spring, with collaborations from Wolfgang Puck Fine Dining Group’s Culinary Development Director Tetsu Yahagi and Executive Chef István Szántó. Yahagi, who has 30 years of experience in the art of sushi-making and has studied from some of Japan’s most renowned master chefs, has used the freshest seasonal ingredients to create a menu reflecting Japanese cuisine. The menu is divided into two sections: traditional sushi rolls and unique, creatively marinated dishes, with options including scallop ceviche with marinated green papaya and Thai chilli garlic sauce, California Roll with crab, masago, and avocado, and Hamachi Sashimi with Szechuan Marinade. The restaurant also offers a wide selection of sake, with handmade cups, made by Hungarian ceramicist Ádám Szabó, to accompany the sushi menu. The five-star Matild Palace in Budapest, which houses the restaurant, has received numerous prestigious awards for its interior design.
