Jae

Jae in Düsseldorf pairs an upscale European gourmet foundation with pronounced Asian, particularly Korean, influences to produce surprising contemporary tasting menus. The kitchen aims to expand classic European-style gourmet cuisine with unexpected structures and flavour pairings drawn from Asian taste worlds, presented as multi-course menus and banchan-style starters. Opened as the realisation of a long-held team ambition, the restaurant displays a MICHELIN 2025 1-star label, stages multi-course "4-hands" collaborative dinners and offers signature and vegetarian tasting menus with optional wine or non-alcoholic pairings; the team also runs occasional fixed-price special events. The team describes Jae as a welcoming, atmospheric house; website photographs show a refined, intimate dining interior that supports the fine-dining concept. Cuisine centres on fine-dining tasting menus that stretch classic European gourmet cooking by integrating primarily Asian, notably Korean, influences, with a focus on layered flavours, banchan-style starters and multi-course progression. Head chef Jörg Wissmann trained at Ringhotel Eggert, served as chef de partie at the Wielandstuben, held sous-chef roles in the Michelin-starred Victorian, Monkeys and Nagaya, worked at the three-star Vendôme and led Agata’s Restaurant to its first Michelin star before taking time in 2020 to pursue his own project. Specialties include banchan-style starters; Cured Hamachi with daikon and lime koji; sea bass with crispy gochugaru and ginger butter; lobster with celeriac and passion fruit; Iberico pork mandu with ssamjang; and venison loin with doenjang and beetroot kimchi.