Oku
Seasonal Japanese, reimagined
Oku is a twelve-seat omakase counter in the heart of Kreuzberg. Chef Yuki Tanabe sources directly from Tsukiji and Brandenburg farms, building a menu that shifts with the week. No reservations system — walk in, sit down, trust the process.
Menu
Amadai usuzukuri — thinly sliced tilefish, yuzu kosho, Wagyu tataki — A5 seared rare, smoked soy, Uni donburi — Hokkaido sea urchin, warm shari, Miso-glazed black cod — 48-hour marinade, Hojicha crème brûlée — roasted tea custard