SELF EDGE JAPANESE
Self Edge Japanese represents a contemporary Japanese dining experience, serving as a conceptual evolution of the renowned Dreamteam project in St. Petersburg. It stands as a testament to unwavering commitment to excellence, offering the finest in wild-caught fish from the Japanese Sea and the Atlantic, premium wagyu beef, and the most diverse collection of sake in all of Russia. Our cocktail selection pays homage to the rich tapestry of Japanese ingredients.
Each week, we import fresh oysters from Hokkaido Island, along with scallops and squid sourced from the waters of Sakhalin. The renowned Kamchatka crab graces our tables, and our tuna and hamachi hail from the finest Japanese markets. Our dining experience encompasses unique omakase dinners and exclusive fish markets, presenting the rarest seafood beyond our regular menu.
Our interior design sidesteps conventional authenticity, opting instead for a creative reinterpretation. Our vintage sideboards, the chef's table, and every dining setting in our restaurant feature a splendid collection of exquisite porcelain directly imported from Japan.
Concept Chef: Dmitry Tian.
Concept Bartender: Alexander Nabokov.
Each week, we import fresh oysters from Hokkaido Island, along with scallops and squid sourced from the waters of Sakhalin. The renowned Kamchatka crab graces our tables, and our tuna and hamachi hail from the finest Japanese markets. Our dining experience encompasses unique omakase dinners and exclusive fish markets, presenting the rarest seafood beyond our regular menu.
Our interior design sidesteps conventional authenticity, opting instead for a creative reinterpretation. Our vintage sideboards, the chef's table, and every dining setting in our restaurant feature a splendid collection of exquisite porcelain directly imported from Japan.
Concept Chef: Dmitry Tian.
Concept Bartender: Alexander Nabokov.
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