The signature raw preparation showcasing the restaurant's philosophy: a complete whole sea bream broken down and served as sashimi, with the frame used to impart umami depth. The fish is sourced directly from premium markets and sliced to order at the raw bar. This dish requires advance knowledge of the menu and appreciation for the theatrical presentation.
Tips from diners
Reserve a table at the raw bar counter (rather than the dining room) to watch Chef Kim work and ask questions about the fish.
This dish is stunning but requires genuine appreciation for raw fish — try the cooked options first if you're uncertain.
A luxurious raw preparation celebrating the briny, buttery nature of uni. Presented on a rice cracker with a paper-thin nori crisp that adds textural contrast and umami depth. The temperature and texture interplay is carefully considered — the creamy uni against the shattering crisp.
Tips from diners
Uni is delicate and seasonal — availability varies week to week. Call ahead to confirm before ordering.
For those preferring cooked preparations, the grilled mackerel showcases the kitchen's respect for the raw ingredient. The fish is grilled whole until the skin crisps while the flesh remains moist. The bright acidity of the citrus finish prevents the oily fish from feeling heavy.
Tips from diners
Ask about the daily catch — if they have local Berlin lake fish, it's often superior to the imported options.
Buttery toro (fatty tuna belly) sliced wafer-thin and dressed with a glossy dashi gelatin that adds depth without overwhelming the fish. The cold preparation highlights the fat's natural sweetness. A more accessible entry point than whole fish preparations while still showcasing raw bar technique.
Tips from diners
Arrives cold and should be eaten immediately — do not delay once it's plated.
A perfect single-course option if you want to try one signature raw dish without a full multi-course meal.
An evolving selection that changes with market availability. The kitchen prepares 5-7 pieces of nigiri using whole fish broken down to order. Each piece balances rice temperature and seasoning with the flavor of the topping. Offers a comprehensive survey of what's currently best available.
Tips from diners
Menu is not fixed — work with the chef's counter staff to discuss what was landed today and what they recommend.
Opened in 2022 in the renovated Café November space, this Japanese brasserie is operated by The Catch Family and emphasizes raw preparations of the finest fresh fish and seafood imported directly from fish markets. A Bib Gourmand restaurant in the 2025 Michelin Guide, the restaurant features an open raw bar where Chef Kim works with whole fish in full view of diners Tuesday to Saturday evenings, creating an interactive dining experience centered on quality and technique.
Book well in advance (2-3 weeks for weekends). The raw bar counter has limited seats and fills quickly. Requesting the raw bar when reserving increases the dining experience significantly.
The restaurant is in a corner space on Husemannstraße near Kollwitzplatz. The interior is minimalist and cool, with the raw bar as the focal point.
Chef Kim works the raw bar Tuesday to Saturday starting at 6 PM — arrive early to watch the technique and ask questions about fish sourcing.
The wine list emphasizes natural wines and sake. Ask the staff for pairing suggestions — they know the list intimately and offer thoughtful pairings that complement the raw preparations.
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