Julius Ernst

The story

Julius Ernst Berlin: Award-Winning Japanese-Inspired Seasonal Dining

The kitchen and its philosophy

At Julius Ernst in Berlin, Japanese-inspired seasonal cuisine takes center stage through the disciplined work of head chef Shunsuke Nagaoka. The daily menu shifts according to harvests from nearby biodynamic farms, while the Omakase offering lets the chefs shape an eight to ten course progression around what arrives that morning. Dylan Watson-Brawn established this rigorous framework, earning a 2026 Der Feinschmecker star rating for its consistent execution. Walk-in guests can still secure a stool at the counter to watch the pass closely manage every plate.

Standout dishes and techniques

Dashi-steeped wittling arrives alongside sweet earthy endive steamed in oat bran and a rich fond drawn from fish carcasses. The kitchen balances delicate textures with confitured and grilled mushrooms paired to velvet shavings of frozen anglerfish liver. A dollop of black vinegar zabaione cuts through the richness, while caramelized pepper adds a quiet bitterness to each bite. Every element reflects a refusal to mask quality ingredients with heavy sauces, a hallmark of this biodynamic Japanese cooking style.

Room, atmosphere and wine

High glass panels and concrete flooring ground a minimalist Nordic interior designed around walnut tables and zinc accents. Inga Krieger curates a cellar focused on European natural wines, pairing bottles directly to the shifting daily offerings. The adjacent wine bar extends this approach into quieter hours, while weekend mornings bring hand-brewed coffee roasted in small batches over an open fire. Guests who prefer not to book ahead simply find space at the bar to share plates as the evening unfolds.