On the ground floor of the Grand Hyatt at Potsdamer Platz, looking into an open show kitchen where Japanese master chefs and sushi chefs work side by side.
A quiet bar next door for whisky and champagne, a terrace out on Marlene-Dietrich-Platz. The menu runs from sushi and sashimi to dry-aged beef and oysters with yuzu — Japanese and European in parallel, à la carte or as a five-course tasting. Signature detail: real fresh wasabi root, grated tableside on request instead of squeezed from a tube.
