What a lovely dinner to start 2016! Our friends, Alex and Chika, had discovered this newly-opened Japanese eatery a few weeks ago and raved about their experience here; a revisit with them both, their kids and Chika’s mother on New Year’s Day seemed like a good idea. It was a great idea to go, it really was exceptionally good. I had a similar reaction eating at Gastronomie Kumami as I had at Berlin’s Eins 44 and Helsinki’s Chef & Sommelier; the food was a delight, with great service and lovely people.

Gastronomie Kumami is located in the charming Altstadt Köpenick, in southeast Berlin. It’s quite far from the city centre, and well worth the trek! It’s owned and run by husband-and-wife team, Kuma and Kumi (= Kumami); Kuma is an architect and furniture designer from Fukuoka, and had lived in Kyoto prior to coming to Berlin. The space and furniture are all his designs, and his food are as well thought through and exquisite as his designs.

Gastronomie Kumami accommodates up to 8 diners a night, making it an intimate experience. The seats are bar-style, all in a row facing the bar and kitchen area. A beautiful wood table top, parted by a river of walnuts and wine corks that demarcates the serving half and the eating half. We had a 5-course tasting menu for 43€. The à la carte menu was enticing too, so we ordered the salt-based trout to share. My favourite dishes were the chawan-mushi-style scallops with silken egg tofu, the salt-baked trout and the wild boar. The wild boar was tender and I love love love the yuzukosho that came with it.

Definitely one to watch! Like Alex and Chika, I’ll be looking for any excuse to return and eat here.

Happy 2016, everyone! May it be a happy, healthy and delicious year : )

The dining area from the entrance hall.

The beautifully set table; the whole place seats just 8 diners per night.

The zen bar area.

The fried rice for the kids.

Amuse bouche: tomatoes with sesame and cheese

One: St. Jacobs mussels, silk tofu, saffron.

One: St. Jacobs mussels, silk tofu, saffron.

Two: salmon on salad.

Three: duck breast, lightly smoked.

Three: duck breast, lightly smoked.

Four: rice, trout roe, Japanese herbs, tomato water.

Additional main: salt-baked trout in vine leaves.

Additional main: salt-baked trout in vine leaves.

Five: wild boar, sesame sauce. Love the combination with yuzukosho and horseradish on this!

Five: wild boar, sesame sauce. Love the combination with yuzukosho and horseradish on this!

A sweet end with “Green tea” créme brûlée: the top was pots-de-créme-like but as we dug in deeper, we found the caramel :)