Koza - Haßloch

For three years it has been my last visit to the Haßlocher Sushi Hotspot Koza. More precisely, in the “Ur Koza”, the lively traditional house of the Panasiate, which now also opens in Landau and Speyer, in August 2017, and the still excessive views with smoking raw fish formations with its predominantly younger audience. The birthday of my favorite nose was a while ago, but I had not forgotten the invitation to dinner. Quite the contrary, I look forward to a culinaryly varied evening with the incoming midwives, which a good food at least as much appreciated as their very open uncle. Only a week after the reopening of internal gasification in early June, a table was reserved for two via Facebook. My niece has only known the Landauer Ableger der Koza Gang so far, as the operators wanted to call themselves on various social platforms and was accordingly curious what would happen in the Pfälzungscus explorer Eldorado Haßloch. With vaccinations in the bag it went into the clean brick house where a whole horde of the Waving Maneki nekos greeted us at the entrance. External view The golden Winkekatzen should attract wealth and prosperity. Then, as here, they also increase the left paw, they call a clientele or guests. No wonder the 50 copies of this Japanese lucky charm were waiting for visitors right after the entrance door. The reception was friendly. Somehow we seemed to be registered under false names in the reservation book. No matter, the specified time corresponded to the number of people published – at least. I still thankfully refused the place right after the entrance door. We were led back to the smaller guest room, separated from a passage that houses only four tables. Of course, at the table that was thought to us, the lighting conditions were so modest that I discussed a better illuminated one. My intention to shoot some useful photos for a new Koza report was open. The announcement of my ambition should have some surprising consequences later. The menu was read with QR code on the smartphone. Well, the young lady at the table took this post-turning. “real” reference works were later distributed on the neighboring table in the form of the usual clamping boards. It doesn't just have to be digital. While my niece had hardly changed the Sushi Sashimi Streetfood selection since my last arrival with wife and mother, I had enough time to admire the completely renovated interior of the beautiful Maki cave. In the past, I liked the sober establishment, which was very contemporary between trendy industrial aesthetics and rural rust. It wasn't as gray as it was. Only the colourful mural of my left brought life into the bud. The furniture had also changed “sealed” to the positive. The old wooden chairs were replaced by simple but much more comfortable seating. Bright wooden panels censored the bistrotics where four people could sit. For larger groups they could easily be pushed together. Everything very functional, yet with charm and flair. The high ceiling was exposed to lush artificial flora. This seemed a bit more comfortable with warmer lighting than before. A reasonable framework for the culinary harmony of aesthetics and everyday life. View of the rear guest room above our table a narrow rod lamp blurred from the ceiling and provided sufficient lighting. Behind the luxurious wall bench where my companion felt comfortable, the wall was indirectly illuminated. All this created a pleasant atmosphere that contributed to the general well-being. Wohlfühlatmo guaranteed The initial confusion at the reception has long been forgotten, because the young ladies from the service acted carelessly and with a moving slogan. The cutlery or small chefs, the obligatory soy buddel and the wind light in Lampion format soon served two homemade drinks on our table. My homemade iced tea 5.80 euros based on Kumquat had a lot of lemon and fresh mint leaves which the more predatory sweet refreshed. Homemade iced tea The "Revive" 6 Euro of my niece, consisting mainly of Russian wildberry and mineral water, was not saved with dark berries. A drink at Revive Overall there were two fruity thirst quenchers who didn't need alcohol, but in my opinion they should have been a little less sweet. Italian mountain water called “Aqua Morelli” for urban 5.20 euros from the azure blue bottle. From rich, online readable [here link] We chose the Edamame 5,40 Euro, the Dampfz Knödel, 7,90 Euro as well as the summer rolls filled with Tempura shrimp, rice noodles and salad “Diamond Rollsushi”, 6,40 Euro, before we wanted the legendary “Invader” – an extremely generously cut fish. The latter, by the way, costs its 56 euros exactly as three years ago. For the bids a quite real price that remained pleasantly stable. In the present time and the circumstances, of course, this is not a matter. Our hunger would belong to the past after about 50! Prezioses made of rice, algae and raw fish that the “invader” kept ready, especially as a few starters were also with the game. On a bamboo island, which protrudes from the mist lake, the small rice flour bags were served with loosely light shrimp filling. Without question: a real eye-catcher. Misty Island Dim Sum Experience For people like me who do not need this kind of effective staging to enjoy a few juicy dim sum, but also somehow indispensable. But the effect has sanctified many means. Even the Edamame have found the way to our table. Edamame is rich in protein! The steamed Japanese soybeans were connected to a small sea salt and a full-bodied soybean dip. It fits perfectly with the rather taste-neutral trend food from the Far East. In the crowd I had no idea how to do everything. Did I mention the Japanese beans at the branch? Now the girls of the service – please not misunderstood – were really hot. They suddenly delivered appetizers that we had not ordered and which were not even found on the menu. To clarify this surprising effect: The reviewer and his accompaniment “muss” behave practically as a test person and could also taste a spinach salad with a plentiful truffle wort and a bamboo bowl with heavenly cheerful chicken bites “on the house”. ****! After consumption we were asked several times for our opinion that we obviously did not stay behind the mountain. Both additional dishes were extremely tasty representatives of their kind. On the spinach salad, made with roasted sesame and a brutally spicy truffle oil Soy Vinaigrette, the still reasonable Umami upper part was operated hard. spinach saline The lovely low-fat Chicken Nuggets were enjoyed as crispy finger food. The tuning in the Miso Dip that was added to it was even more fun. Feeding with the hands can be so beautiful. If the crispy parts find the way to the standard card, they would be welcome in advance “street food”. Detection: Streetfood also tastes inside! Speaking of street food for the soul: there were still the summer rolls filled with fried crispy shrimp and decorated with sweet Unagi sauce, which also wanted to be fed. That's really fresh. We are happy to put these juicy fresh roller cylinders in a lightweight Chili Limette Vinaigrette. Fresh coriander and roasted sesame complemented the sweetness with salad, rice noodles and tempura cloves from Vietnam cuisine harmoniously. Shine on you crazy diamond roll! Honestly, they were our secret favorite of these basically too extensive “Startersets”, whose untamed but very generous extension even pulled our appetite before the huge sushi plate. No matter how determined we wanted to offer the “Invader” of raw fish, Nori and rice. My request to delay his arrival in time was fulfilled. The owner of the appetizer demanded a small break. When the “construction” came in under a plenty of dry ice, I was amazed with rice blocks. Sushi Plate à la Bespin city in the clouds I felt like Han Solo for a short time just before it on Bespin in deep frozen carbonated goods. On a bright wooden plate one had actually tried to replicate the three canyon dam on the Jangste scale "one to rice". Lots of smoke for fish! Wakame, Wasabi Knet and Gari found their spots on the large wooden board as well as various Buddhas are thankful! not too thick applied acid lanes or klekse from the squeeze bottle. It was a light Mango Curry Dip and the same sweet Unagi Tunke as before with the summer rolls. The Re is incarnated three canyons dam on Jangtse Schade that the baked Tempura Crunch Roll, filled with tuna, avocado and fresh cheese, had a bit too much to stick with guacamole and salsa roja. That would have been less secure. Crunchy Roll with a little too much sauce Other exhibitors were Röstzwiebeln, Daikon Kresse and black Tobiko Fischrogen . A Schnitz Limette had made it comfortable between tuna Sashimi and a penile scattered Maki wall. The four nitriles prepared with raw salmon and tuna welcomed as a delicious pre-bottle in rice processing by discovering them with a wonderfully gentle, raw fishbonnet. Lachs Nigiri In addition to the vegetarian, cuddly-filled Nori rice rolls, it was the Macchi, equipped with chess-fried salmon skin, which convinces in its precisely rolled simplicity. In their mere fine they represented a successful counterpoint to the slightly opulent Crunchy Roll. Someone apparently wanted to build a wall... The eight inner outlets called “Alaska Roll” and were filled with Scottish salmon and avocado. Tobiko on Top added the missing ying to Yang. Alaska Roll with Tobiko on Top At Lachs Sashimi took me the overproven truffle oil a little too much taste space, but that was a merciful drop of wormwood in view of this handmade and impressive quality cold fishing experience. Especially when Thun literally melts on his tongue. Dreamy Tuna Sashimi We were delighted to have covered rice food known as “Chef’s Surprise” and had identified our inside out chars on the plate so quickly. Then the attacked sushi master had rolled up juicy salmon, creamy soft avocado and crispy tempura shrimp with the help of his bamboo mat. It is the rice that always unites! The beautifully rolled surprise of the Sushi Masters We did not of course have this extremely saturating and also visually very successful construct of raw fish and sticky acidic rice. But my niece was looking forward to them carefully packed Sushi To Go the next day. The gesture of the sympathetic girls from the service on the last photo I could not quite interpret, because at that time I had paid the bill completely. Two girls from service No matter, it was a completely successful evening in Haßloch, who gave us an extremely sympathetic taste from the far east. We saw smaller luxury from the Saucenkelle. The “Ur Koza” was added to the interior without dispensing with its already refined sensations. And all that at the prices we realized that in Corona can also mean before Corona.

For three years it has been my last visit to the Haßlocher Sushi Hotspot Koza. More precisely, in the “Ur Koza”, the lively traditional house of the Panasiate, which now also opens in Landau and Speyer, in August 2017, and the still excessive views with smoking raw fish formations with its predominantly younger audience. The birthday of my favorite nose was a while ago, but I had not forgotten the invitation to dinner. Quite the contrary, I look forward to a culinaryly varied evening with the incoming midwives, which a good food at least as much appreciated as their very open uncle. Only a week after the reopening of internal gasification in early June, a table was reserved for two via Facebook. My niece has only known the Landauer Ableger der Koza Gang so far, as the operators wanted to call themselves on various social platforms and was accordingly curious what would happen in the Pfälzungscus explorer Eldorado Haßloch. With vaccinations in the bag it went into the clean brick house where a whole horde of the Waving Maneki nekos greeted us at the entrance. External view The golden Winkekatzen should attract wealth and prosperity. Then, as here, they also increase the left paw, they call a clientele or guests. No wonder the 50 copies of this Japanese lucky charm were waiting for visitors right after the entrance door. The reception was friendly. Somehow we seemed to be registered under false names in the reservation book. No matter, the specified time corresponded to the number of people published – at least. I still thankfully refused the place right after the entrance door. We were led back to the smaller guest room, separated from a passage that houses only four tables. Of course, at the table that was thought to us, the lighting conditions were so modest that I discussed a better illuminated one. My intention to shoot some useful photos for a new Koza report was open. The announcement of my ambition should have some surprising consequences later. The menu was read with QR code on the smartphone. Well, the young lady at the table took this post-turning. “real” reference works were later distributed on the neighboring table in the form of the usual clamping boards. It doesn't just have to be digital. While my niece had hardly changed the Sushi Sashimi Streetfood selection since my last arrival with wife and mother, I had enough time to admire the completely renovated interior of the beautiful Maki cave. In the past, I liked the sober establishment, which was very contemporary between trendy industrial aesthetics and rural rust. It wasn't as gray as it was. Only the colourful mural of my left brought life into the bud. The furniture had also changed “sealed” to the positive. The old wooden chairs were replaced by simple but much more comfortable seating. Bright wooden panels censored the bistrotics where four people could sit. For larger groups they could easily be pushed together. Everything very functional, yet with charm and flair. The high ceiling was exposed to lush artificial flora. This seemed a bit more comfortable with warmer lighting than before. A reasonable framework for the culinary harmony of aesthetics and everyday life. View of the rear guest room above our table a narrow rod lamp blurred from the ceiling and provided sufficient lighting. Behind the luxurious wall bench where my companion felt comfortable, the wall was indirectly illuminated. All this created a pleasant atmosphere that contributed to the general well-being. Wohlfühlatmo guaranteed The initial confusion at the reception has long been forgotten, because the young ladies from the service acted carelessly and with a moving slogan. The cutlery or small chefs, the obligatory soy buddel and the wind light in Lampion format soon served two homemade drinks on our table. My homemade iced tea 5.80 euros based on Kumquat had a lot of lemon and fresh mint leaves which the more predatory sweet refreshed. Homemade iced tea The "Revive" 6 Euro of my niece, consisting mainly of Russian wildberry and mineral water, was not saved with dark berries. A drink at Revive Overall there were two fruity thirst quenchers who didn't need alcohol, but in my opinion they should have been a little less sweet. Italian mountain water called “Aqua Morelli” for urban 5.20 euros from the azure blue bottle. From rich, online readable [here link] We chose the Edamame 5,40 Euro, the Dampfz Knödel, 7,90 Euro as well as the summer rolls filled with Tempura shrimp, rice noodles and salad “Diamond Rollsushi”, 6,40 Euro, before we wanted the legendary “Invader” – an extremely generously cut fish. The latter, by the way, costs its 56 euros exactly as three years ago. For the bids a quite real price that remained pleasantly stable. In the present time and the circumstances, of course, this is not a matter. Our hunger would belong to the past after about 50! Prezioses made of rice, algae and raw fish that the “invader” kept ready, especially as a few starters were also with the game. On a bamboo island, which protrudes from the mist lake, the small rice flour bags were served with loosely light shrimp filling. Without question: a real eye-catcher. Misty Island Dim Sum Experience For people like me who do not need this kind of effective staging to enjoy a few juicy dim sum, but also somehow indispensable. But the effect has sanctified many means. Even the Edamame have found the way to our table. Edamame is rich in protein! The steamed Japanese soybeans were connected to a small sea salt and a full-bodied soybean dip. It fits perfectly with the rather taste-neutral trend food from the Far East. In the crowd I had no idea how to do everything. Did I mention the Japanese beans at the branch? Now the girls of the service – please not misunderstood – were really hot. They suddenly delivered appetizers that we had not ordered and which were not even found on the menu. To clarify this surprising effect: The reviewer and his accompaniment “muss” behave practically as a test person and could also taste a spinach salad with a plentiful truffle wort and a bamboo bowl with heavenly cheerful chicken bites “on the house”. ****! After consumption we were asked several times for our opinion that we obviously did not stay behind the mountain. Both additional dishes were extremely tasty representatives of their kind. On the spinach salad, made with roasted sesame and a brutally spicy truffle oil Soy Vinaigrette, the still reasonable Umami upper part was operated hard. spinach saline The lovely low-fat Chicken Nuggets were enjoyed as crispy finger food. The tuning in the Miso Dip that was added to it was even more fun. Feeding with the hands can be so beautiful. If the crispy parts find the way to the standard card, they would be welcome in advance “street food”. Detection: Streetfood also tastes inside! Speaking of street food for the soul: there were still the summer rolls filled with fried crispy shrimp and decorated with sweet Unagi sauce, which also wanted to be fed. That's really fresh. We are happy to put these juicy fresh roller cylinders in a lightweight Chili Limette Vinaigrette. Fresh coriander and roasted sesame complemented the sweetness with salad, rice noodles and tempura cloves from Vietnam cuisine harmoniously. Shine on you crazy diamond roll! Honestly, they were our secret favorite of these basically too extensive “Startersets”, whose untamed but very generous extension even pulled our appetite before the huge sushi plate. No matter how determined we wanted to offer the “Invader” of raw fish, Nori and rice. My request to delay his arrival in time was fulfilled. The owner of the appetizer demanded a small break. When the “construction” came in under a plenty of dry ice, I was amazed with rice blocks. Sushi Plate à la Bespin city in the clouds I felt like Han Solo for a short time just before it on Bespin in deep frozen carbonated goods. On a bright wooden plate one had actually tried to replicate the three canyon dam on the Jangste scale "one to rice". Lots of smoke for fish! Wakame, Wasabi Knet and Gari found their spots on the large wooden board as well as various Buddhas are thankful! not too thick applied acid lanes or klekse from the squeeze bottle. It was a light Mango Curry Dip and the same sweet Unagi Tunke as before with the summer rolls. The Re is incarnated three canyons dam on Jangtse Schade that the baked Tempura Crunch Roll, filled with tuna, avocado and fresh cheese, had a bit too much to stick with guacamole and salsa roja. That would have been less secure. Crunchy Roll with a little too much sauce Other exhibitors were Röstzwiebeln, Daikon Kresse and black Tobiko Fischrogen . A Schnitz Limette had made it comfortable between tuna Sashimi and a penile scattered Maki wall. The four nitriles prepared with raw salmon and tuna welcomed as a delicious pre-bottle in rice processing by discovering them with a wonderfully gentle, raw fishbonnet. Lachs Nigiri In addition to the vegetarian, cuddly-filled Nori rice rolls, it was the Macchi, equipped with chess-fried salmon skin, which convinces in its precisely rolled simplicity. In their mere fine they represented a successful counterpoint to the slightly opulent Crunchy Roll. Someone apparently wanted to build a wall... The eight inner outlets called “Alaska Roll” and were filled with Scottish salmon and avocado. Tobiko on Top added the missing ying to Yang. Alaska Roll with Tobiko on Top At Lachs Sashimi took me the overproven truffle oil a little too much taste space, but that was a merciful drop of wormwood in view of this handmade and impressive quality cold fishing experience. Especially when Thun literally melts on his tongue. Dreamy Tuna Sashimi We were delighted to have covered rice food known as “Chef’s Surprise” and had identified our inside out chars on the plate so quickly. Then the attacked sushi master had rolled up juicy salmon, creamy soft avocado and crispy tempura shrimp with the help of his bamboo mat. It is the rice that always unites! The beautifully rolled surprise of the Sushi Masters We did not of course have this extremely saturating and also visually very successful construct of raw fish and sticky acidic rice. But my niece was looking forward to them carefully packed Sushi To Go the next day. The gesture of the sympathetic girls from the service on the last photo I could not quite interpret, because at that time I had paid the bill completely. Two girls from service No matter, it was a completely successful evening in Haßloch, who gave us an extremely sympathetic taste from the far east. We saw smaller luxury from the Saucenkelle. The “Ur Koza” was added to the interior without dispensing with its already refined sensations. And all that at the prices we realized that in Corona can also mean before Corona.

We are regularly there in Haßloch and Speyer, as always a lot is going on, reservations are always strongly recommended! Top service and price performance ratio. Delicious sushi and other Asian specialities. There were no problems with reservations. The sound just makes the music: we definitely like to come again and again!

Bad reservation service! I had planned 7 people for my birthday and called early on Tuesday, the colleague had spoken badly German, because of the assumption that he didn't understand me, I called again Wednesdays - without success. Now I called again on the day of my reservation and I get to say that the colleague did not have my reservation and since they are fully booked there could not be anything! When I then said that they had to solve this problem, I was allowed to listen to the fact that I had just played the chance of a voucher and I would not get anything at all!

Great Pan-Asian restaurant, especially considering that this is a very small town … all the food is prepared perfectly, all ingredients are fresh and the service is also very friendly and attentive!