Our menu: Korean, Japanese and sushi in Zurich

A meal at Han Kitchen often starts with a few small plates in the middle of the table. Our starters lean Japanese: miso soup, edamame, seaweed salad, gyoza, yakidori skewers and a Japanese-style green salad.

For something fresher, try the crayfish salad or the tataki – tuna or salmon, briefly seared and sliced into six pieces. Edamame, seaweed salad and the green salad are vegetarian.

The Korean side of the menu is the heart of Han Kitchen. Bibimbap is the rice bowl you mix at the table, japche (often spelt japchae) is glass noodles with vegetables, so bulgogi is marinated grilled beef with vegetables, and kimchi jigae (kimchi jjigae) is kimchi stew with pork and tofu.

The stir-fries bring the heat: kimchi jeyuk bokkeum with marinated pork belly, ojingeo bokkeum with squid, and our Han Kitchen Special – stir-fried kimchi with fresh salmon. Bibimbap and japche also come in a vegetarian version. Our beef and pork are Swiss.

Our Japanese mains are the rice bowls and noodles people eat every day in Japan. Salmon donburi comes with salmon, avocado and a fried egg; zukedon is assorted marinated fish on rice. There are also udon noodles with beef and vegetables, salmon teriyaki and, as chef’s choice, a beef fillet.

Raw fish has its own section: sashimi, tartare and carpaccio made with Norwegian salmon and Vietnamese tuna. The donburi are served with a spicy sauce – just let us know and we will bring a mild sauce instead.

Sushi at Han Kitchen is ordered by the portion: rolls come as 4 pieces, maki as 6 and nigiri as 2. That way you build your own selection – from the rainbow roll with salmon and avocado and the California roll with crayfish and tobiko to the tempura roll with fried prawns.

Maki come with avocado, cucumber, salmon, salmon and avocado, or tuna (tekka); nigiri with salmon, maguro, ebi, unagi or inari. Avocado maki, cucumber maki and inari nigiri are vegetarian. You can also order sushi by phone and pick it up.