Top Israeli Chef Offers High-End Japanese Cuisine in Parking Lot
Translated & summarized from Mako by baba
Chef Meidan Siboni, known for his expensive Japanese meals, has opened a kosher wine bar, "Grand Vin," in a Ness Ziona parking lot. The establishment offers the same high-quality ingredients as his exclusive meals at more accessible prices, with dishes like tuna tartare and bluefin tuna nigiri. Siboni acknowledges the business model is not yet profitable but prioritizes customer enjoyment and quality, believing the unique location will gain appeal, especially with winter approaching.
The story in 5 lines · by baba
- Chef Meidan Siboni opened a kosher wine bar, "Grand Vin," in a Ness Ziona parking lot.
- The restaurant uses the same high-quality ingredients as Siboni's expensive private Japanese meals.
- Menu items include tuna tartare for NIS 76 and bluefin tuna nigiri for NIS 58.
- Siboni stated the business model is not yet profitable but customers are enjoying the food.
- The unique parking lot location is intended to create a community atmosphere.
Chef Meidan Siboni, renowned for his expensive private Japanese-style meals, has opened a kosher wine bar called "Grand Vin" in Ness Ziona, offering a more accessible way to experience his culinary creations. The establishment is located within a parking lot, a unique choice Siboni attributes to a desire for a casual, high-quality, and fairly priced kosher dining experience, stemming from a connection with partners.
Siboni confirms that the fish and rice served at "Grand Vin" use the exact same high-quality ingredients sourced from the same suppliers as his exclusive studio meals. The menu features Asian-inspired dishes such as tuna tartlets with seaweed aioli for NIS 36, white fish tartare for NIS 76, and bluefin tuna nigiri on brioche for NIS 58. The menu also includes heartier dishes with a local influence, like "Bobelil's Challah" with confit fish for NIS 85, and fish tartare served in the style of beef tartare for NIS 98.
Regarding the pricing strategy, Siboni is candid about the business model, stating that while they offer excellent food at affordable prices without compromising quality, they have not yet figured out how to get rich from it. He emphasizes that the enjoyment and customer patronage are the primary motivators.
The unconventional location in a parking lot is described by Siboni as a community ecosystem with a European flair, noting that parking lots are increasingly being transformed into exclusive hospitality venues worldwide. While the reporter found the location detracted slightly from the atmosphere, Siboni and the owners believe the approaching winter season will create a more intimate ambiance. Siboni visits the establishment bi-weekly to oversee operations and present special dishes, reinforcing that "Grand Vin" currently offers the most affordable and worthwhile opportunity to taste the food of one of Israel's most acclaimed chefs, even with the parking lot setting.
The same event, reported separately by each outlet. Open a few to compare what different newsrooms emphasize — and what they leave out.
Only Mako so far.
