Partner Event: KaiDO – Hotel Kai36 & mizu-san Pop-up
BAOchladen x mizu-san im Hotel Kai 36
On June 11th, 2026, the BAOchladen at Hotel Kai 36 was all about one of the finest treasures of Japanese cuisine: maguro. Under the theme “The Fire of the Kishu Region,” mizu-san by Daniel took guests on a culinary journey that combined traditional craftsmanship, exceptional product quality, and the magic of an open fire.
The highlight of the evening was toro—the finely marbled belly of bluefin tuna—which is regarded worldwide as one of the most exclusive delicacies in Japanese cuisine. Prepared with the utmost respect for the ingredient, it was presented in two completely different ways, impressively demonstrating just how versatile a single food can be.
The meal began with the classic sashimi dish. Presented in a minimalist style and accompanied by fresh daikon radish, authentic wasabi, and aromatic shiso, the focus here was entirely on the pure flavor of the tuna. This course was enhanced by the exceptional “Tsurubishio” soy sauce from the time-honored Yamaroku brewery, which was allowed to age for a full four years in KIOKE wooden barrels. A soy sauce full of depth, elegance, and umami that complemented every piece of maguro in an impressive way.
The second part of the evening was dedicated to the power of fire. Using authentic Binchotan charcoal from the Kishu region, made from the rare Ubame oak, the toro was gently grilled over high heat. Lightly caramelized on the outside and melt-in-your-mouth tender on the inside, the tuna developed a distinctive aroma that was perfectly complemented by a homemade kabayaki sauce, also made with four-year-aged soy sauce. Served on perfectly prepared sushi rice and accompanied by fresh wasabi, the result was a dish that reflected the art of Japanese grilling at its finest.
As with all events hosted by Kai 36 x mizu-san, the focus was not only on the food but also on the stories behind the ingredients. Guests gained fascinating insights into the traditional production of soy sauce, the unique characteristics of binchotan charcoal, and the exceptional quality and preparation of maguro and toro. Thus, what began as a dinner turned into a culinary journey of discovery that combined knowledge, craftsmanship, and enjoyment.
A heartfelt thank you goes out to Verena and the entire team at Hotel Kai 36 for their wonderful cooperation, as well as to all the guests who made this evening something truly special with their enthusiasm and curiosity.
With every BAOchladen, we want to show that exceptional cuisine isn’t about the number of ingredients, but rather their quality, their story, and the passion with which they are prepared.
We are already looking forward to welcoming you again on the next leg of our culinary journey.
