Secret Garden

The story

Secret Garden Berlin: Award-Winning Vegan Japanese Cuisine

Plant Based Japanese Craftsmanship

The kitchen at Secret Garden in Berlin builds its entire menu around plant ingredients, treating vegetables and legumes with the precision traditionally reserved for fish. Filtered activated water runs through the preparation process, allowing subtle flavors in the broths and vinegars to emerge without interference. This deliberate approach shapes their vegan Japanese cooking, where texture and balance take precedence over imitation. Diners encounter this philosophy immediately in dishes like the Little Island dumplings, which pair shiitake mushrooms and garlic with hoisin sauce and chili rice flakes.

Shared Plates and Signature Rolls

The menu encourages communal dining through curated tasting flights that scale for two, four, or six guests. A single tray might feature Kazuki Sticks of silken tofu wrapped in crispy rice alongside Angry Samurai inside-out rolls topped with tomato chilli and mango sauce. More intricate preparations appear in the Irezumi Art piece, which layers white rice, sesame, and miso beneath actual truffle strips and a Chinese rose garnish. Heavier plant-based Japanese dishes ground the experience, particularly the Tan Tan Ramen built on a clear vegetable broth with toasted sesame oil and fresh pak choi.

Kyoto Inspired Ambiance and Recognition

Visitors step into a space designed to evoke a quiet courtyard in an old Japanese town, complete with wooden dividers and warm lighting. Moss rests beneath the glass table tops, grounding the dining room in a tactile natural aesthetic. This thoughtful environment complements the culinary program well enough to earn the establishment a one ladle rating from the Schlemmer Atlas guide. Reviewers specifically highlighted the colorful vegetable assemblies and the refined execution of Japanese-inspired sushi across those shared boards.