Menü – Oukan

Amuse-Bouche

Mountain Tea Infusion: An aromatic composition of mountain tea, mint oil, nasturtium, Habanero Koji, and clear tomato water.

Tartlet: Crispy tofu skin filled with fermented green strawberries, sea grape, and fresh spruce shoots.

Sagohachi – Zucchini variation

Crispy barley tortilla topped with fermented hazelnut cheese, zucchini cream, spicy powder made from king oyster mushrooms, and zucchini slices marinated in sagohachi.

himawari – smoke flavors

A cream made from sunflower seeds and yeast combined with pickled tiger lily and strong salted lemon. Served with tonburi in smoked seaweed oil and cherry wood smoke.

Fujisan – Brioche Creation

Warm brioche with amazake glaze, sprinkled with black cumin and lemon thyme. Served with a dip made from fermented figs from Brandenburg and olive oil.

Saien – Vegetable garden

An ever-changing variation of aromatic vegetables from the organic garden. Smoked and grilled components meet pickled and fresh greens on creamy potatoes, embedded in a soil of hazelnut, carrots and fermented soybeans.

tomo – creamy spiciness

Grilled chanterelles glazed with jalapeño syrup, served with silky corn cream and coriander capers, rounded off with lemon tagetes, crispy kombu seaweed, pickled physalis, and a spicy chili sauce.

wasabi – concentrated elegance

Aromatic, semi-dried tomatoes meet watermelon blanched in miso broth in a paprika sauce with nasturtium oil and freshly grated wasabi.

Daikon – Fruity acidity

Melon marinated in tepache on shiso jelly. Topped with freshly grated radish and aromatic rose vinegar.

momo – magnificent peach

Peach as a rich sorbet and marinated, on sunflower praline. Served with a crispy tapioca waffle with fig leaf powder and soy buttermilk with roasted sesame oil.

Petits Fours

Pâte de fruit made from bergamot with furikake sugar.

Delicate madeleine with fermented woodruff.

Vegan Fine Dining
Oukan – Berlin-Center

Ackerstraße 144
10115 Berlin

We – Sa
18:00 – 23:00