Our menu in detail
myoga – fermented creaminess
Buckwheat crackers with seeds, marinated ginger buds, spicy smoked onions, and pickled currants on creamy almond cheese.
katsuobushi – smoky flavors
Horseradish katsuobushi and candied buckwheat powder atop black salsify brunoise are served with preserved plums on a parsley root cream infused with chamomile. Currant leaf oil and plum wood smoke round out the dish.
shokupan – 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.
sagohachi – asparagus season
Asparagus aged in fermented rice and grilled, served with wild garlic and koji porridge on a rich sauce made from tofu misozuke and seasonal mushrooms, simmered in our two-year-old soy sauce. Marinated black locust blossoms provide a floral contrast.
maitake – strong barbecue flavors
Grilled maitake mushrooms with plum glaze and kaofu seasoned with green spelt tamari, served with pickled kumquats, nasturtium mayo, and black garlic jus.
namelaka – a delicate refreshment
A ganache with oyster leaf is surrounded by a refreshing granita made from sake and green apple. Fresh fennel and fennel seeds add texture and lightness, along with salt-cured elderflower.
daiō – a play on textures
Fresh rhubarb served as sorbet, kosho, and candied in marigold oil, atop a moist baba cake with toasted cardamom meringue and raosen shiozuke.
petits fours
Pâte de fruit made from green apple with ginger sugar.
Delicate madeleine with fermented woodruff.
Delicate madeleine with fermented woodruff.
Vegan Fine Dining
Oukan – Berlin-Center
Ackerstraße 144
10115 Berlin
We – Sa
18:00 – 23:00
Ackerstraße 144
10115 Berlin
10115 Berlin
We – Sa 18:00 – 23:00