Lo Fūfu (@lofufu.berlin)

If somebody had told me back then to deep fry a beautifully textured and flavoured oyster of highest quality I would have clearly stated such act as madness if not a crime. But our oyster tempura got me thinking differently. That little piece of heaven, Ostra Regal No2, deep fried like a common fish but in our case served with a luscious Escabeche, is that one bite you’ll never forget - a perfect combination and certainly one highlight of our current omakase menu. Only thing criminal about it is that you might wanna eat them all by yourself.

Amodio, head chef and soul at Lo Fūfu, is already wrapping his mind around the new season and therefore new dishes. You will soon find codfish, caviar or romanesco and pumpkin on our omakase menu. All produces are shifting with their availability, fresh components are getting slowly integrated and the concept is taking new shapes and textures almost seamlessly, flow like. The innovation and creativity he is known for is being taken to new heights, always exploring the zeitgeist and tickling the palette of our guests. More to come!

Just few more days on our Omakase menu: Hamachi Crudo topped with in Barolo wine marinated onions from Tropea Italy, perfected with a spicy yet refreshing, fermented cucumber water.

K♠️

Tender turbot fillet with verjus blanc and parsley oil topped with chives. One plate on our current summer menu.

This friendly looking Irish lad is supposedly dangerous and not to defeat in poker. While last is to be true we can only say William, our sous chef, is dangerously good at cooking and without question relentlessly devoted. Bringing his skills to Lo Fūfu he says it’s a refreshing experience to work in an open kitchen serving straight away the guests. Opposed to being stuck behind closed doors and never seeing the faces of people eating your food, it’s that kind of interaction adding the vibe. When a guest once told him our oyster tempura is “ballsy” he even got sentimental and reminded of home. And precisely such direct dialogue we aim to cultivate. William definitely makes a splendid impression in and outside the kitchen either way and we count ourselves lucky to have upgraded our team with his talents and charmes.

Sunday's inspiration! Sake: The Art and Craft of Japan's National Drink | Yoshiko Ueno-Müller published by Prestel Izakaya | published by Brandstätter

Grilled watermelon combined with Italian anchovies from Cetara, topped with airy melon foam and dulse seaweed. A surprising play between sweet and savoury. Now part of our current Omakase menu.

Sesame tuile with ricotta cream and fresh black berries. One of our tempting desserts this summer. Perfectly balanced and anything but just sweet.

Eager to learn every day more about the many facets of sake, we are keen to serve you our premium selection perfectly paired with fish and seafood. From dry to earthy to surprisingly cloudy yet fresh, we got these beautiful bottles currently on the menu (from left to right): Mizutoriki Kura no Hana 44 Junmai Daiginjo from Kesennuma | Jin Junmai Manzairaku from Honshū | Saiki Hisho Jumnai Usu Nigori from Oita

When skills and personality come together and you are lucky enough finding exactly those peers to win them for your team.. just then you got the necessary force and vibes to run a place with quality service and charm throughout every process. We gladly introduce our staff who make every days operation possible through dedication and truly something special thanks to their presence and characters. Thank you for being part of Lo Fūfu while translating the concept and vision into reality.

And the wine-pairing?? Can’t wait to visit @lofufu.berlin again! For what it is- Lo Fufu has a great price and an amazing wine-/sake-pairing (also chapeau to the sommelier!!)