Le Duc Salon on Kantstraße — the king of Kantstraße has run his omakase project for three years above a courtyard, up a narrow staircase, almost conspiratorial.
Behind tall double doors a stage set: long marble table in the old apartment room, light reflections on glass and mirror. Watching the cooks trim and plate is explicitly welcomed, a glass drawer holds tuna and octopus. Omakase, Japanese-inspired, clearly drawn flavors. Signature main: smoked guinea fowl with apple-onion purée, cockles and mustard seeds.
