A Turkish sushi master in Prenzlauer Berg — sounds odd at first, but anyone who has tried the small sculptures of fish and paper-thin vegetables once tends to come back.
Gingi trained in Japan and works at a small open counter on Rykestraße, fully visible to the guests. Across the pass come sashimi with house-made dips, carefully rolled sushi and delicate, lovingly plated izakaya dishes. Between courses the kitchen serves fermented black garlic to reset the palate — a quiet interlude that takes the order of flavours seriously. The room is small, many of the guests are regulars, a reservation is worth the effort.
