Partner Event: KaiDO – Hotel Kai36 & mizu-san Pop-up
Gachō Dashi Ramen im KAI 36 x mizu-san – A Different Take on Martini Gansl
On November 12 and 19, 2025, Graz experienced two evenings in which tradition was reimagined and fused with modern Japanese culinary culture. In collaboration with Hotel KAI 36, mizu-san by Daniel presented a take on the Martini Gansl that really got under your skin: Gachō Dashi Ramen, a dish that touchingly combines Styrian roots with Far Eastern clarity.
The highlight of the evening was a goose soup that had been carefully simmered for 14 hours, prepared in the style of a classic Japanese dashi. It was a broth born of patience, dedication, and an absolute love for the ingredients. Every spoonful conveyed warmth, depth, and an essence that can only come from true craftsmanship.
The components—all handmade, all carefully selected:
• Char Siu Goose Breast
Tender, glazed, and full of flavor.
Made from pasture-raised geese from the Pscheidt family in Eggersdorf near Graz. Local, authentic, and full of character.
• Hand-pounded Ma-yu
Black garlic oil, slowly roasted and refined by hand in a mortar. A perfect balance of smokiness, bitterness, and umami.
• Shiitake mushrooms marinated for 48 hours
Mild, savory, deeply aromatic—with a hint of izakaya and a hint of the Styrian forest.
• Chestnuts Roasted Over Binchotan
Shelled, warm, slightly sweet.
Roasted over Japanese white charcoal and glazed with miso butter—a little work of art in every bite.
• Asian Red Cabbage Salad
No Martini Gansl is complete without red cabbage—presented, of course, in mizu-san’s signature style.
Crisp, fresh, with pomelo, orange, and green shiso. A taste of home, reimagined with a modern twist.
• Handmade ramen, creamy nitamago, and many subtle touches that turned the evening into a culinary journey of discovery.
To drink:
Refreshing yuzu lemonade bursting with citrus aroma
or a rich, malty Asahi beer with caramel notes.
It was an evening that showed just how much heart, time, and true craftsmanship can go into a single plate. An evening in which Styrian tradition and Japanese precision did not simply coexist, but merged together—warm, aromatic, and in perfect harmony.
A heartfelt thank you goes out to Verena and the entire team at Hotel Kai 36 for their wonderful cooperation. We’d also like to thank all our guests, whose enthusiasm, curiosity, and joy made this evening so special.
What we take away from these two pop-ups is:
Kaidō isn’t just an idea—it’s a journey.
And we’re already looking forward to the next stop.
Thanks to everyone who stopped by.
See you at the next pop-up.
