NOVEMBER Brasserie
Japanese restaurant · Prenzlauer Berg ·
Japanese brasserie with sushi, sashimi, and innovative fusion dishes
Japanese brasserie with sushi, sashimi, and innovative fusion dishes
"This Japanese brasserie in a bustling neighbourhood of Prenzlauer Berg entices diners with an interesting range of Japanese specialities in the evenings – including sushi and sashimi, of course. The flambéed toro nigiri, for example, is a treat. Other draws of this place include competent service courtesy of a friendly and down-to-earth front-of-house team, and the pleasingly bright and modern minimalist-style interior, complete with a small sushi counter, where you can see the chefs at work. In summer, the outdoor tables shaded by trees are highly coveted." - Michelin Inspector
"November in Berlin is a notoriously hostile month—grey skies, a bitter chill in the air, and a general sense of doom. Thankfully, the only thing this Prenzlauer Berg restaurant has in common with its namesake month is its ability to knock the wind out of you. Land a spot at the chef’s table, and you'll witness sushi masters expertly slice tuna toro and shape rice into nigiri oblongs. Ask the attentive waiting staff for a recommendation—they’ll say the whole raw sea bream, and it will be the best thing you’ve ever eaten. Once you’ve gotten over the beautifully macabre presentation and you’re dipping rolled-up pieces of fish into citrus ponzu, yuzu truffle and fermented lime zest salt, suddenly November won’t seem so bad." - olivia ladanyi
"November in Berlin is a notoriously hostile month—grey skies, a bitter chill in the air, and a general sense of doom. Thankfully, the only thing this Prenzlauer Berg restaurant has in common with its namesake month is its ability to knock the wind out of you. Land a spot at the chef’s table and you'll witness sushi masters expertly slice tuna toro and shape rice into nigiri oblongs. Ask the attentive waiting staff for a recommendation—they’ll say the whole raw sea bream, and it will be the best thing you’ve ever eaten. Once you’ve gotten over the beautifully macabre presentation and you’re dipping rolled-up pieces of fish into citrus ponzu, yuzu truffle and fermented lime zest salt, suddenly November won’t seem so bad." - Olivia Ladanyi
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