Moriawase & Omakase
Summit Pavilion
In the Summit Pavilion, guests experience the finest Japanese cuisine. With its clean architecture, floor-to-ceiling windows, and unobstructed views of the majestic Wetterstein mountains, the restaurant blends Japanese precision with the tranquillity and authenticity of the Alps. During the day, natural light fills the space; in the evening, the setting sun bathes the room in warm golden tones.
Here, sushi chef Virgilio Buban Jr. combines the precision of traditional Japanese cuisine with the flavours of the Alpine region. Exquisite ingredients such as truffle, char, and trout caviar give his creations their unmistakable character.
Signature creations:
-Label Rouge salmon with fermented chili and char caviar
- Chutoro tuna with wasabi, ponzu, and truffle
- Cured seabass with Osetra caviar, myoga ginger, and Philippine calamansi
Between Sea and Mountain: How Buban Brings the Soul of Sushi to Elmau
Buban comes from the Philippines and began his career in 2009 in Manila, where he worked directly alongside Japanese chefs. Positions with the InterContinental Hotels Group, the Vikings Luxury Restaurant, and later with the Rotana Hotel Group in Saudi Arabia shaped his craft and culinary style. Since 2019, he has led the Summit Pavilion and transformed it into one of the most renowned sushi restaurants in Bavaria.
For his creations, Buban uses only the highest-quality ingredients: fish and seafood such as bluefin tuna, chutoro, salmon, amberjack, sea bass, gilthead bream, Japanese mackerel, ama ebi, unagi, scallop, snow crab, and soft-shell crab. The Yume Nishiki short-grain rice is prepared traditionally in a Hangiri wooden tub with rice vinegar, resulting in fluffy, silky sushi rice — the perfect foundation for fine dining.
