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Born in South Korea, raised in Sweden and trained in the art of French cuisine, Peter Fridén, formerly head chef at Karlsruher's TAWA YAMA FINE, has been shaped by three culinary cultures. At YOSO, he combines Asian-Japanese, Scandinavian and French influences in his New Nordic Japanese Cuisine. Made using top-quality ingredients, an intriguing, soulful and innovative blend of textures and contrasts is presented, for example, in the halibut and scallop served with spinach, koji beurre blanc and fermented gooseberry. The set menu can comprise four, five or six courses, including vegetarian options. The dedicated and friendly service team will gladly talk you through the dishes in detail – including the chefs. In addition, the restaurant of Hotel am Ochsentor in the historical centre of Andernach boasts a sleek modern urban interior with a Far Eastern feel.