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.
temaki
A crispy seaweed coating with a peppery furikake note, filled with fermented green tomato, marinated cucumber melon, and fruity physalis. Rounded off with endive cream and seaweed caviar.
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.
konsai
Salt-baked celery and braised black radish on hazelnut cream, served with a winter vegetable reduction with fine sake, accompanied by spicy kombu powder
tomo – creamy spiciness
Grilled shiitake 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.
nashi
Refreshing sorbet made from cucumber and wasabi, dashi gel, and pear matured in ponzu, accompanied by herbaceous notes of young sage.
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 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